Core Recipes Adapted for Home

The Home Baguette

Traditional baguettes challenge home bakers—length exceeds most ovens, shaping requires practice. Adapted versions capture essence without compromise.

Demi-Baguettes (Half Baguettes) Makes 4 small baguettes

Ingredients: - 500g bread flour (or all-purpose) - 375g water (75% hydration) - 10g salt - 5g instant yeast (or 100g active levain)

"Don't fear high hydration," encourages Tunisian-French baker Leila Mansour. "Sticky dough makes better bread. Wet hands, confident movements. Dough responds to fear with stickiness, confidence with cooperation."

Process: 1. Mix: Combine flour and water, rest 30 minutes (autolyse) 2. Add: Salt and yeast, mix until combined 3. Bulk ferment: 3 hours at room temperature, folding every 30 minutes 4. Divide: Into 4 pieces, pre-shape gently 5. Rest: 20 minutes 6. Shape: Into small baguettes (or batards if easier) 7. Final proof: 45-60 minutes 8. Score: Single slash or multiple cuts 9. Bake: 450°F/230°C with steam, 20-25 minutes

"Folding replaces kneading," explains Ethiopian-French baker Ruth Tadesse. "Gentler on home mixers, develops gluten beautifully. Time and folds do work, not violence."

Pain de Campagne for Modern Life

Country bread suits home baking perfectly—forgiving shaping, flexible timing, keeps well.

Overnight Pain de Campagne Makes 1 large loaf

Ingredients: - 400g bread flour - 50g whole wheat flour - 50g rye flour (or more whole wheat) - 400g water - 10g salt - 3g instant yeast (or 100g levain)

"Overnight fermentation fits real life," notes busy parent and baker Sarah Cohen. "Mix before bed, shape in morning, bake when convenient. Bread works around your schedule, not vice versa."

Process: 1. Evening: Mix everything, cover, leave overnight (8-12 hours) 2. Morning: Gently shape into round, place in banneton/bowl 3. Proof: 1-2 hours until increased 50% 4. Score: Cross or pattern of choice 5. Bake: In Dutch oven, 450°F/230°C, 30 minutes covered, 15 uncovered

"Cold fermentation develops flavor," teaches Korean-French baker Min-jung Park. "Refrigerate overnight or up to three days. Deeper taste, better schedule flexibility. Professional secret adapted for home reality."

Croissants: Ambitious but Achievable

Home croissants intimidate, but breaking process across days makes manageable.

Three-Day Croissants Makes 12

"Spread work across days," strategizes Persian-French baker Shirin Mohammadi. "Day one: make dough. Day two: laminate. Day three: shape and bake. No single day overwhelming."

Key home adaptations: - Work in cool room or chill frequently - Use ruler for precise measurements - Don't skip rests—patience rewards - Accept imperfection—homemade charm

"My first croissants looked like deformed seahorses," laughs Italian-French home baker Giuseppe Rossi. "Tasted heavenly. Instagram perfection isn't goal—deliciousness is."