Uploaded June 2023 | Updated September 2026, 2 weeks ago

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Baguette is arguably the most difficult bread to make. It takes perfect fermentation, perfect shaping, perfect scoring, and perfect baking to get a great result. This recipe is a more laid back and less serious approach to the process. Since I stopped using pre-ferments and since I stopped kneading all the doughs I make, it was time to tackle the baguette with these adjustments.

📖 Get the recipe ➡️ chainbaker.com/baguettes
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