I started three more batches of dough on Sunday morning before leaving for work.

Each batch was the same. 600g of flour, 63% hydration (375g water), 1g of yeast and 15gs of salt.

After the last stretch and fold the containers went into the fridge for a long cold fermentation, to be baked over the next 3 to 4 days.

Took one batch out last night at 8:00 PM (Tuesday)

and left if out on the counter over night, until 4:00 AM this morning (Wednesday).

Ready to go.

Divided into four pieces.

I just eyeball, not interested in making each baguette the exact same size.

I did weigh the pieces though for the purpose of this post.

Two were in the 240g range and two were slightly larger at 260g and 269g.

Preshaped four baguettes and left to rest for 25 minutes.

Finished shaping.

Seam side down, dusted with flour, covered and left to proof.

An hour later I did the finger dent test and baguettes were ready to start baking.

Baguettes are scored using a razor blade. And the scoring is lengthwise.

I use one of our floured transfer boards to transfer the baguettes on to a preheated stone in the Cuisinart Convection Steam (CSO).

Baked on the Bread Steam setting for 10 minutes before transferring to the stone in the conventional oven to finish baking. The oven is set a 500°F so they finish quickly in less than 5 minutes. This way I can bake four baguettes in about half the time.

The other two batches will be baked over the next couple of days.

I put together this Chart to help those that have a problem understanding or figuring out hydration percentages for different size batches of dough.

Hope this helps.

Hydration Table

1000g – 65% – 650 g water

  750g – 65% – 488 g water

  500g – 65% – 325 g water

1000g – 68% – 680g water

  750g – 68% – 510g water

  500g – 68% – 340g water

1000g – 70% – 700g water

  750g – 70% – 525g water

  500g – 70% – 350g water

1000g – 72% – 720g water

  750g – 72% –  540g water

  500g – 72% – 360g water

1000 g – 75% – 750g water

  750 g – 75% – 563g water

  500 g – 75%  – 375g water

1000 g – 78% – 780g water

  750 g – 78% – 585g water

  500 g – 78% – 390g water

1000g – 80% – 800g water

  750g – 80% – 600g water

  500g – 80% – 400g water

1000g – 82% – 820g water

  750g – 82% – 615g water

  500g – 82% – 410g water

1000g – 85% – 850g water

  750g – 85% – 638g water

  500g – 85% – 425g water


Imperial Measurements

For those that do not have a scale,
you can use the following as a guideline.

The following is based on the high protein
bread flour that I use.

Weighing by grams is more accurate
because there is variation in the weight of flour, 
so this is approximately what you will 
need for a batch of dough at 75% Hydration.

6 1/2 cups flour
3 1/2 cups of water
1 1/4 teaspoons yeast
4 teaspoons salt

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