Recipe · Baguette · Same-Day
65% Hydration Same-Day Baguette
The classic French baguette runs on contrast: a thin shattering crust, an open chewy interior, and very little else getting in the way. Done right, the dough is barely handled and the oven does the rest.
Total time
5 hours
Active
60 minutes
Hydration
65%
Difficulty
⌬⌬⌬
At 65% hydration, the dough is firm and forgiving. It shapes cleanly, holds its form during proof, and produces a tighter, more even crumb. Good for beginners, sandwich loaves, and anything you want to slice neatly.
A same-day schedule fits a Saturday afternoon. Mix in the morning, bake by dinner, and use commercial yeast at a percentage that matches the timeline. Flavor is honest but less developed; structure is reliable.
Ingredients
900g total dough. Yields 3 baguettes, ~270g each baked.
| Ingredient | Grams | Baker's % |
|---|---|---|
| Bread flour | 536 g | 100% |
| Water | 348 g | 65% |
| Salt | 10.7 g | 2% |
| Instant yeast | 4.3 g | 0.8% |
Schedule
- Hour 0Mix flour, water, yeast. Autolyse 20 minutes.
- Hour 0:20Add salt, mix until smooth.
- Hour 0:30First fold.
- Hour 1:00Second fold.
- Hour 1:30Third fold.
- Hour 2:00Bulk ferment until visibly puffy.
- Hour 3:30Divide into 3 portions, pre-shape, rest 20 minutes, final shape, proof 45-60 minutes.
- Hour 5:00Score each baguette with three to five diagonal cuts. Slide onto the preheated stone. Bake at 475°F with steam (a tray of boiling water on the lower rack) for 24 minutes until deep golden.
Method tips for this style
Pre-shape gently after the bulk ferment, rest for 20 minutes, then final-shape with light tension. Score the loaf with a curved lame held at a shallow angle so the cuts open in long, asymmetric ears.
What to expect
Expect a tight, controlled crumb and a robust crust. The loaf slices cleanly and holds together for sandwiches; not the most dramatic interior, but the most reliable.
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