Baguette
This bread is built for sandwiches and quick meals that impress at dinner. The goal is to put some forgiveness into the system so you have great bread all the time, not just on the days everything goes right.
The citrus juice is the key difference. A small amount of lime juice lowers the pH of the dough just enough to slow the yeast and extend fermentation. That slower fermentation produces more flavor compounds in the crust and a more complex taste in the crumb. The juice also helps extend the shelf life of the finished bread by a day.
The lower yeast level works with the citrus to slow things down. This dough takes longer to double than a standard baguette recipe, but the improved flavor and crust are worth the wait. Mix it in a single session and do 2 or 3 rises depending on how strong a flavor you want.
| Ingredient | Grams | Baker's % | |
|---|---|---|---|
| Water | 567 | 63.00% | |
| Instant Yeast | 9 | 1.00% | |
| Salt | 14 | 1.56% | |
| Sugar | 24 | 2.67% | |
| Oil | 50 | 5.56% | |
| Lime Juice | 30 | 3.33% | |
| Flour | 900 | 100.00% | |
| Total | 1,594 | 177.11% |
Set your oven to 475°F at least 30 minutes before you bake. Place a baking stone or inverted baking sheet on the lowest rack. Place a metal baking tray on the rack below and fill it halfway with boiling water just before the loaves go in to create steam.
Line a baguette pan or baking sheet with parchment paper. Have a sharp knife or bread lame ready for scoring. A spray bottle of water is useful for misting the loaves right before they go into the oven.
Whisk the flour, yeast, and salt together in your mixing bowl. In a separate container, whisk the water, oil, lime juice, and sugar until the sugar dissolves.
Fit the stand mixer with the dough hook. On medium-low speed, slowly pour the water mixture into the flour and mix until a shaggy dough forms, about 2 minutes. Increase to medium and mix until the dough is smooth, stretchy, and clears the sides of the bowl, about 5 minutes. Transfer to a lightly oiled surface and knead by hand for 30 seconds to form a smooth round ball.
Pour the water mixture into the flour and mix with a dough whisk or spoon until no dry patches remain. Cover and let rest for 10 minutes. After resting, mix again until the dough becomes cohesive and stretchy, about 4 to 5 minutes of folding and pressing.
Place the dough seam-side down in a lightly oiled bowl. Cover and rise in a warm spot for 1½ hours until puffy. Punch down, form into a taut ball, rest covered for 20 minutes. Divide into 4 to 6 pieces (about 145g each). Flatten each into a rough triangle and roll into a baguette shape, tapering the ends. Place on parchment-lined pan.
Let rise uncovered for 35 to 40 minutes until puffy. When you press the dough gently, it should spring back slowly. If it springs back immediately it needs more time. If it does not spring back at all it is over-proofed.
Score each loaf at a 45° angle with a lame or sharp knife. Mist lightly with water. Bake at 475°F for 8 minutes. Rotate the tray and bake 4 minutes more. Reduce to 400°F and bake a final 6 to 8 minutes until deeply golden. Transfer to a wire rack.
Cool for at least 10 minutes before slicing. The crumb continues to set as it cools. Baguettes are best eaten the day they are baked — the crust softens overnight and will not recover without reheating.
Baguettes keep at room temperature for 1 day. After that, slice and toast. For longer storage, wrap airtight and freeze for up to 1 month. Thaw and reheat on a baking sheet at 350°F for 5 minutes to restore the crust.