Hello Tessa,
Under these conditions you indeed need less water, maybe even 20 to 25% less, but always look at the dough, because the flour you use and other factors can also play a roll. Store your flour in the fridge to keep it cool. It could also be your baking time needs to be increased a bit.
And yes, it could be a good idea to use the fridge (partly) for resting and easier handling of the dough.
Hope you will be able to work it out and get a good result after a few turns.

Happy baguette baking!

Thank you Ramesh, that sounds excellent, great of you to share this with us and happy the recipe worked this well for you.
Maybe you will also like the method we use for the Tartine style loaf:
www.weekendbakery.com/posts...yle-bread/

Enjoy your baking and sharing and be safe!
Ed & Marieke

Hi Nicola,
Let us know how it turned out. Hope you will be happy with the result and will be able to enjoy the baguettes with your loved ones!

Ed & Marieke

Thank you Tome,
Hope to ‘talk some more’ when we have more time!

HI John.

I have a suggestion for your oven’s temp lose, and then time to get back up to temp. Perhaps you could try timing when you open the door to get the baguettes into the oven, right when the oven’s burner cycle starts. That way you are opening the door at the same time the the burner/s are ignited and heating.

This recipe calls for a 465F preheat. Most home ovens will go to 500F. When you are ready to put the bread in the oven, crank the heat to 500F, wait for the burner to ignite, and then open the door and put the bread in. After a minute or so, then return the oven temp back down to where it needs to be. This procedure might help your oven to retain the high heat during the open door period.

And thanks for this question as it gave me something to consider and think about. I’m going to do my suggestion as well.

I’m making this recipe right now. I just made the poolish and it’s now resting for the 1 hour in a plastic wrap covered bowl, and I put it in the oven. House temp is about 69-70F.

Quick note. In the video you don’t show what the poolish should look like. You show only what the poolish should look like the next day. However, I read the instructions a few times before starting and I noted that per your instructions, the poolish will look like a “thick dough”, not a thin watery dough. My poolish looks like a very moist thick dough, which I think is correct, yes?

The poolish will go into the fridge at about 9:50pm after it sits for 1 hour in the oven or room temp. I will probably start the next day process around 10am. Which means my poolish will be in the fridge for about 12 hours.

I will update after my first try at this recipe tomorrow afternoon.

Thanks for the recipe and instructions.
I hope I can get close to what your baguettes look like.
I LOVE baguettes, but I haven’t succeeded in getting a true baguette with about 3 tries with different recipes. Former recipes resulted in good tasting bread, but they didn’t have that nice crisp crunchy crust with that beautiful chewy inside.
I’m not expecting full success with my first try, but I’ll keep practicing.

Let us know how it goes. Always happy to get feedback!

That’s great! Thank you!! 🙂 Merry Christmas.

Hello Logan,
Yes of course. But may we suggest you use this ready made for you recipe for baguette boules? It is maybe just what you are looking for 🙂
www.weekendbakery.com/posts...e-bb-loaf/

Happy holiday baking!

I wondered if you could tell me, could I use this exact recipe and instead of baguettes, make loaves? For me the shape of baguettes are impractical so I favor loaf type shapes. Will how one shapes the dough in this recipe affect the final results?

Thanks all, for creating a great website and sharing what you know. I’m really thankful for your tutorials. 🙂

Logan

Hello Ronald, it is very hard to over-stretch the dough by hand this way. The cause could be your dough was somehow over-fermented / over-proofed and the gluten chains are broken down too much by the fermentation process and the yeast. Also, if you were not able to weigh the yeast properly, maybe you used a bit more and this could be part of the reason for over-proofing.
The last suggestion we want to make is the use of the right type of flour with enough protein content (use flour with at least 12% protein and maybe try a different one if you do not like your result).

Good luck with it!

I see a very wet dough and I tried it but to me it looked runny but wit the stretching it became more firm. Then after some stretching it became runny again. Is it possible to over stretch and make it runny again?? Thanks Ronald