Kernel & Kruste
spec: live-scaler@v3.0pipeline: passed (100% oven spring)Authentic French Tradition Baguette (T65)
Crispy splintering crust, glossy honeycomb crumb, and 75% hydration. Baked with genuine French T65 flour and overnight cold proofing.
SCALE PORTIONS:
sourdough.config.yaml# Loading recipe configuration...Hydration:75%
Baking Temp:250°C ➔ 230°C
Dough Yield:TA 175
Peer Reviews & Bake Logs
👨💻
“Pull Request approved! Controlled fermentation timing and the Dutch oven produce a reliably blistered crust every single bake.”
👩🔬
“Textbook ear and blistered crust. The steam trap preserves moisture perfectly before caramelization.”
Stage-by-Stage Workflow
1. Levain & Autolyse
Mix T65 flour with water. Rest covered for 45 minutes.
⏱ 45 min2. Bassinage & Salt
Add starter, salt, and drizzle remaining water in stages.
⏱ 15 min3. Bulk Ferment & Folds
Perform 3 coil folds spaced 45 minutes apart.
⏱ 3 hrs @ 24°C4. Cold Retard
Develops authentic French aroma and delicate gas pockets.
⏱ 16–24 hrs @ 4°C5. Pre-Shape & Rest
Divide into 3 cylinders and rest 20 minutes under linen.
⏱ 20 min6. Baguette Shaping
Roll into 35cm batons with tapered tips into baker linen (couche).
⏱ 15 min7. Steam Bake
Score with quick shallow cuts, bake on preheated stone with steam.
⏱ 22 min @ 250°C
Baker Telemetry
Protein12.8 g
Total Time~16 h
Bake Loss-15%
The Art of the Real French Baguette
No pale supermarket rubber: authentic French baguettes require high-ash T65 flour, high hydration (75%), and cold overnight fermentation. The result is a singing crust and a glossy honeycomb crumb.