Baguette Calculator

Classic baguette dough runs 68–75% hydration. The traditional Paris baguette de tradition uses around 72–75%. Higher hydration gives larger, irregular holes and a lighter texture, but requires more skill to shape. Start at 68–70% if you are new to baguettes.

A standard baguette uses 300–350g of dough. A smaller demi-baguette or ficelle is 150–180g. Enter the number of baguettes and your target weight per piece, and the calculator outputs total batch weight and per-ingredient amounts.

Poolish is a pre-ferment made from equal weights of flour and water with a small amount of yeast, fermented for 8–16 hours. It adds depth of flavor, improves crust color, and gives the crumb a more open structure. Most traditional baguette recipes use 20–40% of flour in the poolish.

French Type 55 or Type 65 flour is traditional. It has moderate protein (11–12%) and produces the characteristic crispy crust. In the US, all-purpose flour (10–11% protein) or a 50/50 blend of AP and bread flour approximates it well. High-protein bread flour alone can produce a tough, overly chewy crumb.

Higher hydration creates steam inside the dough during baking, puffing the crumb and keeping the crust from setting too early. This produces a thinner, crispier crust. Lower hydration doughs bake drier and can produce a thicker, harder crust. Steam in the oven during the first 15 minutes is equally important.

French law for baguette de tradition caps salt at 18g per kilogram of flour; that is 1.8% in baker's math. This is slightly lower than most sourdough recipes. The lower salt keeps the flavor clean and lets the wheat and fermentation flavors come through.

Baguettes are scored with a lame (razor blade tool) at a 30–45 degree angle to the dough surface, making 3–5 overlapping cuts. The angle allows the ear to bloom open. Score quickly and with confidence. Hesitating tears the dough instead of cutting it. Chill the shaped dough for 15–20 minutes before scoring if it feels too soft.

Yes. Use 10–15% liquid starter at 100% hydration and plan for a longer bulk ferment (4–6 hours at room temperature) plus an overnight cold retard. Sourdough baguettes have a more complex, slightly tangy flavor. Reduce starter to 8–10% for a milder taste.