The Baguette from Tous les Jours features a golden-brown crust that is crisp and slightly flaky, encasing a soft, airy interior with a subtle hint of sweetness, making it an ideal accompaniment to any meal or a perfect base for gourmet sandwiches.
Equipments
- Oven (deck oven or convection oven)
- Proofing basket (banneton)
- Dough scraper
- Mixing bowl
- Stand mixer (optional)
- Digital scale
- Bench knife
- Lame (bread scoring blade)
- Cooling rack
- Pastry brush (optional)
- Baking stone or baking steel (optional)
- Spray bottle (for water/steam)
Ingredients
- 500g bread flour
- 350g water
- 10g sea salt
- 2g instant yeast
- 3 1/4 cups (400g) bread flour
- 1 1/4 cups (300g) water
- 2 teaspoons (10g) sea salt
- 1/2 teaspoon (2g) instant yeast
When preparing the Baguette from Tous les Jours, it's important to measure your bread flour and water precisely--500g flour to 350g water ensures the perfect dough hydration for that soft, airy interior. Using sea salt rather than regular table salt enhances the crust's flavor without overpowering the subtle sweetness. Instant yeast should be limited to 2 grams to allow the dough to rise slowly and develop its signature texture. You may want to invest in a digital scale to maintain ingredient accuracy for the best results. If you want to recreate the Baguette from Tous les Jours as a copycat menu item, focus on replicating the crisp crust and light crumb by following these ingredient ratios closely.
Instructions
- Measure all ingredients using a digital scale for accuracy.
- In a mixing bowl, combine bread flour, instant yeast, and sea salt.
- Add water and mix with a dough scraper or stand mixer until a rough dough forms.
- Knead the dough by hand or with a stand mixer until it becomes smooth and elastic (about 8–10 minutes).
- Shape the dough into a ball and place into a lightly oiled bowl.
- Cover the bowl and let the dough rise in a warm, draft-free place until doubled in size (about 1–1.5 hours).
- Gently turn the dough out onto a floured surface using a bench knife.
- Divide the dough into equal portions, depending on desired baguette size.
- Pre-shape each portion into a rough cylinder and let rest for 15–20 minutes.
- Shape each piece into a baguette by flattening, folding, and rolling to create surface tension.
- Place shaped dough seam-side up in a floured proofing basket (banneton) or couche.
- Cover and proof until the dough is slightly springy and airy (about 45–60 minutes).
- Preheat oven to 475°F (245°C) with a baking stone or steel inside.
- Prepare a steam source (such as a tray of water or spray bottle).
- Carefully invert the baguettes onto parchment paper or a prepared peel.
- Score the tops of the baguettes lengthwise using a lame or sharp blade.
- Place baguettes onto the baking stone/steel in the oven.
- Immediately create steam in the oven using a spray bottle or by adding hot water to a tray.
- Bake for 20–25 minutes, rotating halfway for even coloring, until deeply golden-brown and crisp.
- Remove the baguettes and cool completely on a cooling rack before slicing or serving.
Substitution
The Baguette from Tous les Jours copycat menu is characterized by its crisp, golden-brown crust and a soft, airy crumb with a gentle sweetness. If you don't have access to a deck or convection oven, you can bake the baguette on a baking stone or steel to help achieve a similar crust texture. In case a banneton is unavailable for proofing, a well-floured bowl or a clean kitchen towel can serve as an alternative vessel to support the dough's shape. You can substitute instant yeast with active dry yeast by doubling the quantity and proofing it in warm water before mixing. Your use of a spray bottle to create steam during baking is essential for developing the baguette's signature crust, so don't skip this step even if other equipment varies.
Tips
Using a digital scale to measure your 500g bread flour and 350g water ensures consistent dough hydration and texture. Proper kneading, whether by hand or stand mixer, develops gluten, creating the baguette's signature airy interior and crisp crust. Scoring the dough with a sharp lame just before baking allows controlled expansion, enhancing both appearance and texture. Cooling your golden-brown baguettes fully on a rack prevents sogginess, preserving their delicate crispness.
Nutritions
Your Baguette from Tous les Jours is primarily composed of bread flour, water, sea salt, and instant yeast, offering a source of complex carbohydrates essential for energy. With a golden-brown crust and soft, airy interior, it provides moderate protein content and is low in fat, making it a light yet satisfying addition to any meal. The minimal ingredients ensure no added sugars or preservatives, supporting a cleaner nutritional profile. Consuming this artisan bread can complement a balanced diet, especially when paired with nutrient-dense toppings or fillings.
Storage
Store your baguette in a paper bag or loosely wrapped in a kitchen towel at room temperature to maintain its crisp crust and soft interior for up to two days. Avoid refrigerating the bread, as this can cause it to stale faster and lose its desirable texture. For longer storage, freeze the baguette wrapped tightly in plastic wrap and aluminum foil, then thaw at room temperature before reheating in the oven to restore its freshness.
Variation or Alternatives
You can vary the hydration level by adjusting water content between 320g to 370g to create a more open crumb or a denser texture. Swap instant yeast for active dry yeast but increase the activation time by proofing it in warm water before mixing. For a richer flavor profile, incorporate a small percentage (5-10%) of whole wheat or rye flour into the bread flour mix. Using a Dutch oven instead of a baking stone allows better steam retention, enhancing crust crispness without requiring manual steam injection.
Allergies
The Baguette from Tous les Jours contains wheat-based bread flour, which is a common allergen for individuals with gluten intolerance or celiac disease. Sea salt and yeast used in the recipe are less likely to cause allergies, but you should still verify if you have specific sensitivities. If you have wheat allergies or gluten-related disorders, avoid consuming this product to prevent adverse reactions.
Why this recipe?
Tous les Jours' Baguette menu offers a perfect balance of crispy crust and soft, airy interior that appeals to bread lovers. Its authentic French baking techniques combined with high-quality ingredients deliver rich flavors and a satisfying texture. You will enjoy recreating this experience at home, ensuring freshness and customization to your taste. Copying this delicious recipe allows you to bring the beloved bakery quality straight to your kitchen.