Buns & dough

Baguette (Easy Beginner Method)

Notes from raw — dough mix started; full shape/proof/bake steps still to fill in from a full recipe.

Effort
high

How to do it

  1. Mix 255 g water and flour in a bowl.
  2. Squeeze, pinch, and turn with your hand until combined (autolyse-style start).

Stub: Original notes stop here. Add kneading or folds, bulk ferment, shape into baguettes, final proof, and a hot bake with steam using your favorite beginner baguette video or book so the hydration and yeast amount make sense end-to-end.

Extra water: The 30 g warm water in the notes is likely for adjusting hydration or dissolving yeast — confirm when you pair this with a complete method.