Follow @crumblingbiscuit on

Bread rolls & baguette

Tomorrow I’m planning on making, or rather try to make, baguette. As the dough is basically the same as my #BreadRoll #recipe yesterday I made a bigger batch of the dough.

Though the hydration at 70% is the same as my normal recipe, the dough was almost unshapable and could definitely not be cut.

6 well risen bread rolls

So they’ve burst at odd places.

Will report on the baguettes tomorrow.

#baguette #baking

Quite happy with the look of my first baguette. At 70% hydration portioning and shaping were not easy. As with the bread rolls from yesterday, making cuts was difficult

3 homemade baguettes on cooling rack


1000 g flour (550)
700 g water
20 g salt
14 g dry yeast

Mixed, fermented in the fridge

Took 780 g of the dough for the bread rolls after a day in the fridge. Gave it an hour on the counter before shaping, then another 30 mins on the baking sheet

The dough for the baguettes got another day in the fridge plus three stretch & folds

Then an hour on the counter, pre shaping, and after the final shaping onto a couche made from baking parchment for another 30 mins

For both rolls and baguettes I put a pizza steel and an empty tray into the oven, heated to 240° C, put some water into the tray and baked the rolls and baguettes for 20 - 30 minutes

Baguette cut open with a nice open crust


Next batch. Dropped hydration to 68%, still too wet for my skills. Oven to maximum, ca 260° C, 20 mins

2 baguettes on cooling rack

Couldn’t even cut the loaves this time. Crust could have been a bit stronger and darker.

Sliced baguettes, nice open crumb


4 short baguettes on cooling rack

This time I used a 65% hydration and kept the dough cold longer. I think it was less the reduction in hydration than the temperature that made forming much easier this time.

Also this time I used some of the dough I kept back last week and stored in a jam jar in the fridge since then. I am very curious to taste this batch.


2023-07-02 baguettes

3 shaped baguettes resting between folds of baking parchment

Went back to 70% hydration, shaped right after coming out of the fridge. Again I held some dough ca 40 g back for rolls/baguette next week. It’s now hibernating in a jam jar in the fridge.

Freshly baked baguettes on cooling rack


Today is K2s birthday. And she has invited more or less the whole family to barbecue at home. So this time I had to use double of the bread, roll recipe and forward measure do another focaccia.

To make it all a little more exciting this time I am mostly used the held back dough from the last baking plus enough instant yeast for 500 g of flour.

The focaccia is 750 g 00 and 250 g semola. The bread rolls 1000 g type 550 (bread flour).

When the door went into the fridge, after sitting out on the counter for about two hours, I started to get worried that I had put too little yeast into the dough. I’ve put it into the fridge anyway.

This morning, it was nicely bubbly as usual.

6 roughly shaped bread roll on baking parchment

another 6 roughly shaped bread roll on baking parchment

Pan filled with my tomato focaccia ready for baking


Smaller batch for this Sunday, again with some old dough from the last baking.

4 crusty bread rolls on the cooling rack. Fairly irregular.