QUENTINBERTHONNEAU'S

BAGUETTEdetradition
THISBAGUETTEFORMULACOMESTOUSfromayoungFrenchmenbased
inVictoria,Australia,namedQuentinBerthonneau.HeistheheadbakeratChez
DrinSouthMelbourne.HepreviouslyworkedasabakerforShannonBennett
andricKayser.Thisformulausesacombinationoftworollermilledwheat
floursastronger11%breadflourandapastryflour.
MostAmericanandAustralianwheatcultivarsareparticularlyhard,withan
unusuallyhighglutenincontent.Thisincreasesoverallelasticityandchewiness,
twoundesirablequalitiesforgoodbaguettes.Pastryflourisusedtoweakenthe
overalldough,mimickingthesoftnessandextensibilityfoundinFrenchT55and
T65flours.YoucanviewmoreofBerthonneau'sworkonhisInstagramfeed,
@quentinbbaker.

OVERALLFORMULA
PREFERMENTEDFLOUR:HYDRATIONOFSTARTER:
DOUGHYIELD:
BAKER'S%
6.66%110.00%4x250gloaves
HOME
TOTALFLOUR100.00%554.91g
Flour,Wheat,RollerMilled(11%protein)46.67%258.98g
Flour,Wheat,RollerMilled(67%protein)46.67%258.98
g
Flour,WholeSpelt6.66%36.96g
Water77.68%431.05g

SeaSalt1.87%10.38g
Flour,ToastedMaltedBarley(NonDiastatic)0.47%2.61g
Yeast,Fresh0.19%1.05g
TOTALYIELD180.21%1,000.00g
DOUGHSTARTERBUILD
FINALDOUGH
Flour,WholeSpelt100.00%36.96g
Water110.00%40.65g
LiquidStarter,PreviouslyFermented10.00%3.70g
TOTAL220.00%81.31g
TOTALFLOUR100.00%519.51g
Flour,Wheat,RollerMilled(11%protein)50.00%259.75g
Flour,Wheat,RollerMilled(67%protein)50.00%259.75
g
SpeltStarter,FromAbove14.98%77.84g
Water75.00%389.63g
SeaSalt2.00%10.41g
Flour,ToastedMaltedBarley(NonDiastatic)0.50%2.62g
Yeast,Fresh0.20%1.06g

TOTAL192.49%1,000.00g
1.DOUGHSTARTERBUILD.
Mixthedoughstarter2hoursbeforethefinaldough,andleavetofermentinan
airtight,foodgradecontainer.Thisstarterisusedataveryyoungstage.
Desireddoughtemperatureis26C.
Page 3

2.AUTOLYSE.
Mixtheautolyseatthesametimeasthedoughstarter.Forthehomebaker:Add
bothwheatfloursandallthewatertoalargemixingbowlandcombineby
squeezingtheingredientsintoeachotherwithbothhands.Proceeduntilevery
particleofflourishydratedandashaggydoughisachieved.Fortheprofessional
baker,combinealltheflourandwaterinthebowlofaspiralmixer.Combineon
firstspeedfor3to5minutesoruntileveryparticleofflourishydrated.Coverand
leavetorestfor2hours.

3.MIXING.
Forthehomebaker:Addthedoughstarter,salt,maltedbarleyflourandyeastto
theautolyseddough.Usingbothhands,squeezetheingredientsintoeachother
untilahomogenousmixtureisachieved.Usingaplasticscraper,removethe
doughfromthebowlandslapandfoldonahardbenchtopfor7to8minutes.
Stopseveraltimesthroughoutthisprocesstoscissorthroughanydeveloping
proteinstrands.(Todoso,formthefirstfingersandthumbsofeachhandintoan
Oandpinchthedoughfrombacktofrontintoachainofsmallerballsbefore
continuingtoslapandfold.)Fortheprofessionalbaker:Addthedoughstarter,
salt,maltedbarleyflourandyeasttotheautolyseddough.Mixfor8minuteson1st
speedand2minuteson2ndspeed.Desireddoughtemperatureis26C.

4.BULKFERMENTATION.
1houratroomtemperature,then18hoursat4to6C.

5.DIVIDINGANDSHAPING.
Forthehomebaker:Dividethedoughinto4equalpiecesof250geach.Preshape
intoatightcylinderandletrest,covered,for1hour.Shapeintodemibaguettes.

6.FINALFERMENTATION.
40minutesat25C.

7.BAKING.
Withamplesteam,bakeat255Cfor21minutesoruntildesireddonenessis
achieved.