Recipe for traditional French bread: La Baguette d’Éric Kayser

Éric Kayser invites you to bake your first baguette with him.

Discover all the steps to make this traditional French bread.
A crispy crust and a soft, airy crumb for a delightfully simple recipe.

The French traditional baguette is simply:

The Recipe:
Here’s a tip for making beautiful bread: knead 500g of flour with 330g of water for a few minutes (about 4 minutes on low speed) to achieve what is called autolyse.
Let it rest for 1 hour under a cloth.
Add 4g of fresh baker’s yeast, 9g of salt, and 100g of natural sourdough starter. Knead again for 6 to 7 minutes.
Place the dough on a cloth. Check its temperature; it should be around 23-24°C* for proper fermentation.
Let the dough rest for 1 hour (this is called proofing or the first fermentation).
Divide the dough into 3 pieces and pre-shape them into small balls.*
Let them rest for 30 minutes.
Lightly flour the wooden surface and press down on the dough balls without deflating them too much.
Gently stretch the dough, roll it, and shape it into a baguette.
Place it on a cloth with the seams facing up. Fold the cloth to create ridges, ensuring the baguettes don’t touch, and repeat with the other pieces of dough.
Let the dough rise for about 2 hours.
Just before baking the bread, pour water into the oven to create steam, which helps the bread rise better.
Bake the bread for 22-23 minutes at 250°C.

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