In Pursuit of Her Highness, the Baguette: A Baker’s Journey to Perfection

Chapter 1: The Flour Fiasco

My sourdough journey began with a quest for the perfect flour. As any baker knows, not all flours are created equal, and each brand has its quirks. I tried them all: high-protein bread flours for structure, lower-protein varieties for a softer chew, and even some heritage grains hoping to capture that old-world taste. Each bag came with a price tag and a new level of frustration. I would watch, heart sinking, as the dough either turned dense and unyielding or over-relaxed, losing any hope of holding its shape.

After trying countless options, I found my winner: bread flour with a protein content of 13.5%. This flour had just the right amount of strength to create the baguette’s airy crumb and a chewy texture that gave each bite substance. It took me months to arrive at this choice, but it was worth it.

Chapter 2: Hydration Headaches

With my flour in hand, I turned to hydration—the percentage of water in the dough. A few percentage points could mean the difference between a puddly, unshapeable mess and a sturdy, elastic dough. Eventually, I landed on a hydration level that allowed for an open crumb without sacrificing structure, but only after testing ranges from 65% to 80%, each with mixed results.

After several rounds of experimenting, I finally discovered that 65% hydration gave me the best results. This level allowed for a beautiful open crumb without sacrificing the dough’s structure, making it manageable to shape while still achieving the lightness I was after. That single discovery felt like a breakthrough in my quest.

Chapter 3: The Bulk Fermentation Battlefield

Bulk fermentation is when the dough rests, develops flavor, and builds structure. Every adjustment impacted the final taste and texture. At first, I thought a long fermentation would deliver that iconic tang and airy crumb. But several loaves ended up over-fermented, transforming my dough into a bubbly mess that resembled more of a swamp than a baguette. After a lot of trial and error, I learned to trust my senses. The dough finally spoke to me—though it sometimes felt more like it was screaming. I found the perfect balance, allowing for a few hours at room temperature and a long, cool rest in the fridge to develop flavor without over-fermenting.

Chapter 4: Shaping Showdown – Before or After Cold Retard?

Next came the shaping debate: should I shape the baguettes before or after cold retarding? Each method had its pros and cons, but after endless tests, I found that pre-shaping the baguettes before cold fermentation was the golden ticket. Shaping in the evening and letting them proof in the fridge gave them structure and prevented over-spreading, yet still allowed for excellent flavor development. The next morning, I took them out of the fridge and let them sit on the counter for about 2 1/2 hours to warm up and finish proofing before baking.

Chapter 5: The Husband’s Honest Truth

After yet another trial batch, my husband, who had been sampling my “almost-there” baguettes with heroic patience, finally looked at me and said, “Honestly? They’re not… great.” Actually he used a word “sucked” but that’s a topic for the new blog, or a marriage counselling session 🤣🤣🤣.

 I’d been so focused on the process, I’d lost sight of the end goal: making bread that actually tastes good. His honesty was a wake-up call, and while I bristled at first, I knew he was right. With a renewed determination, I tackled the process with fresh eyes.

Chapter 6: Perfecting the Bake

Then came the final hurdle: baking. After endless trial runs, I settled on this method to get that crackling crust and tender crumb:

1. Preheat: I preheated my Simply Bread oven to 450°F, and once it was ready, I “pre-steamed” the oven by misting for 2 seconds.

2. Initial Steam: After placing the baguettes in the oven, I steamed for 5 seconds.

3. Turn Off the Oven: I turned the oven off completely for 5 minutes to help the steam penetrate the dough.

4. Second Steam: I turned the oven back on, steamed for another 5 seconds, and then turned the oven off for an additional 15 minutes.

5. Release Steam: Finally, I released any remaining steam and continued baking with the oven back on for another 10-12 minutes, or until the baguettes were perfectly golden.

This steam technique was a game-changer, giving me a baguette with that iconic blistered, crisp crust and a tender crumb inside.

The First Customer to Say, “This Is the Best Baguette I’ve Ever Had”

All my efforts, tweaks, and trials led to one of the most rewarding moments in my baking journey. Just recently I got a text message from one of my customers saying: “This is the best baguette I’ve ever had!” And this is someone who travelled the world, and just got back from Italy. Seriously, that simple statement made every frustration and sleepless night worth it. In that moment, I was not just a baker—I was a creator of something genuinely special.

The Satisfaction of Mastery

Perfecting my sourdough baguettes taught me so much more than how to make bread. It taught me patience, humility, and the value of honest feedback (even when it stings a little). Now, when I hand a baguette to a customer or friend, I do so with a quiet pride, knowing that each loaf is the culmination of countless small failures that led to one very satisfying success.

So, to anyone out there struggling to master their own craft, take heart. The path may be steep, and the process humbling, but every misstep brings you closer to that moment when it all finally clicks. And let me tell you: when you reach that moment, it’s pure magic.

Tell me about your own baguette journey! Have you struggled with perfecting this iconic bread, or is there something special you love about a freshly baked baguette? Share your stories, tips, or simply why baguettes hold a place in your heart—I’d love to hear from you in the comments!