Slow-Fermented Baguette Like in a Bakery

Introduction
There’s nothing quite like the aroma and taste of a slow-fermented baguette fresh from the bakery. The slow fermentation process develops deep flavors and a perfect crust with a light, airy crumb inside. This recipe helps you recreate that authentic French baguette at home using natural fermentation and minimal ingredients.

Ingredients
500 g all-purpose flour or bread flour

350 ml cold water

10 g salt

2 g dry yeast (or 5 g fresh yeast)

Optional: a small pinch of sugar to activate yeast

How to Make