This is my basic dough.
I’ve been using this particular dough now since about 2014.
The basics are the same, (flour, yeast, salt and water) .
Depending on the amount of flour, the yeast, salt and water will be adjusted.
And the hydration percentage can also be adjusted.
I recently have reduced the hydration to 63% which I think I will stick with.
Since 2014 I have been using the Autolyze, Stretch and Fold Method.
Perfect for baguettes, boules, big and large, and makes the best pizza dough.
I like to make multiple batches and leave them in the fridge for up to four days.
But usually for one to three.
Sometimes I use just yeast, sometimes sourdough starter, sometimes a bit of both.
And sometimes I make a Biga (Preferment) which can be made with either yeast or sourdough starter.
Tuesday morning I used my new food processor (Breville Sous Chef 16 Cup) to do the preliminary mix of two batches. I started doing this recently because it is easier on my neck and shoulder, that were injured in a car accident back in December.
Each batch was 600g of flour and each had 1 g of yeast, 15g of salt and 375g of water for a 63% hydration.
See Hydration Chart for other options
I still do the autolyze, stretch and folds over the next hour and after the last stretch and fold the dough went immediately into the fridge.
Took one out last night and left it on the counter from 8:00 PM until 4:00 AM this morning. Using just 1 gram of yeast makes for a slow rise. And it is a little cooler in the mornings now so the rise and proof were a little bit slower than normal.
Shaped and baked.
Started in the CSO (Cuisinart Convection Steam Oven)on the bread setting which adds steam to the oven at the beginning of the bake.
Since I’m baking multiple baguettes, after about 10 minutes
I transfer the baguette on to a stone in my conventional oven (500°F)
to finish baking while I add the next baguette to the CSO.
This allows me to bake four or more baguettes in about half the time.
Sliced
thibeaultstable.com 
Hi!
I came here in search and to read more about your baguette process and ratio. Your post via Reddit got me here be honestly, I am so impressed with your baked, especially baguettes and pizza!
I tried starting my own starter but I have stopped doing it so many years ago. I don’t think I’ll have a starter any time soon though so I’m hoping you can guide me a little more on your process to make baguettes using commercial yeast.
I saw you posted the ratio above, but do you mind letting me know the process from beginning to bake time? What’s your current bulk fermentation time frame? What flour(s) are you currently using for your baguettes? I guess I won’t have access to the same flours that you are using…
I absolutely love baking baguettes, more than anything really, but pizza is probably my second favorite thing to bake.
Looking forward to your guidance, and thank you for taking the time to help!
Hi Amber, If you are interested in starting another sourdough starter, I can highly recommend the instructions from Amy Scherber. owner of Amy’s Bread a bakery in New York city that
has been around for years. When I decided to get into making sourdough, I found it very confusing. It seemed very complicated and so much waste. I had the Amy’s Bread cookbook and her instructions
were so simple, so that is the method I used. All you need is organic rye and bottled water to get started. And if you follow her instructions, you will be making sourdough bread within a week.
I vary my bakes. Often making the baguettes with yeast, because to be honest, I actually prefer yeast over sourdough. But I love the fact that I can make sourdough using my own “Mother”. And both my husband and son love sourdough.
I have so many bread posts over the years, where I vary, using just yeast, or making a biga (preferment) with yeast or starter, etc. I will do a new blog post today and
detail the basic instructions for how I make my baguettes, along with some options.
Will get back to you later today.
Ann
Thank you, Ann! I truly appreciate your time, and please take your time!
I just look at your post where you baked a small boule after it was fermented for 9 days. That looks incredible! One thing, among many other beautiful characteristics of your baked is that your loaves shine brilliantly! I can definitely tell the fermentation was done so well that it has this shine and crystallized, demonstrating such a beautiful baked!
I’m very excited to learn more about your bake, and hoping I can take all your tips, and experience so I can one day bake beautiful loaves as yours!
Thank you again!
Amber