Flour, Water, Salt, Yeast: Making the Baguette — Epoche A1
How a Lyon Bakery Makes the Baguette 4:00 a.m. Mix the dough. Four things go in: flour, water, salt, yeast. Nothing more. No butter, no sugar, no milk - dough with butter and sugar is not bread, it is brioche. 4:20. Let the dough rise. 5:30. Shape the long loaves. Cut three lines on top with a blade. The cuts tell the bread where to open in the oven. 5:50. Into the oven at 250 degrees - and shoot steam in. The steam makes the crust thin and shiny. No steam: a dull, pale crust. 6:10. Out. The crust cracks. Bakers say the bread sings. 6:30. Open the shop.