Ingredients

• 500g bread flour
• 370g warm water (105–110°F)
• 10g salt
• 4g active dry yeast

Method

1. Pull 60g from the water and dissolve yeast into it. Let sit 10 minutes until foamy.
2. Combine flour and salt in a stand mixer with dough hook. Add yeast mixture and remaining water. Mix on speed 2 for 2 minutes, then speed 3–4 for 5–6 minutes until dough is smooth, elastic, and slightly tacky.
3. Cover and bulk ferment at room temperature until doubled, about 2 to 2.5 hours. Perform one stretch-and-fold at the 45 minute mark.
4. Divide into 4 equal pieces. Pre-shape into rough logs, rest 10 minutes, then final shape into 6-inch baguettes. Place seam-side down on parchment.
5. Cover loosely and proof 30–45 minutes until puffy but not fully doubled.
6. Preheat oven to 475°F with a sheet pan on the bottom rack. Score each baguette with 3 diagonal slashes.
7. Load baguettes, pour 1 cup hot water into the bottom pan for steam. Bake 22 minutes, removing steam pan after 10. Bake until deep golden brown.

Ingredients

Tangzhong

• 25g bread flour
• 125g whole milk

Dough

• 475g bread flour
• 7g instant yeast
• 60g sugar
• 8g salt
• 280g whole milk, warm
• 50g egg (1 large)
• 50g unsalted butter, softened

Method

1. Tangzhong: Whisk flour into milk in a saucepan over medium heat, stirring constantly until it thickens to a paste (~65°C). Cool to room temp.
2. Mix: Combine flour, yeast, sugar, and salt. Add warm milk, egg, and tangzhong. Mix with a dough hook on medium for 5 minutes.
3. Butter: Add butter in small pieces and mix 8–10 minutes until the dough is smooth and passes the windowpane test.
4. Bulk ferment: Cover and proof at room temp until doubled, about 90 minutes.
5. Shape: Divide into 4 equal pieces. Flatten each, fold edges in, roll into a log. Place seam-side down in a greased 9×5 loaf pan.
6. Final proof: Cover and proof until dough crests 2cm above the pan rim, about 60 minutes.
7. Bake: Preheat oven to 180°C. Brush with egg wash (1 egg + 15g milk). Bake 35 minutes until deep golden and internal temp hits 93–95°C.
8. Cool: Turn out immediately. Wait 45 minutes before slicing.