Dividing and Scaling Baguettes

One of the most important things I’ve learned about baking is striving to achieve consistency; that is, doing things the same way time after time to achieve consistent results. When bake a certain type of loaf, I expect it to fit a particular ideal I’ve established in appearance and taste. And as long as I haven’t strayed from the basic formula and process, it’s reasonable to assume that ideal will be met.

One way I achieve consistency is working with different ratios. After all, bread formulas are all about ratios. And working with ratios eliminates guesswork, and a lot of it you can do in your head. For instance, if I want to create a 75% hydration dough and I use a kilo of total flour, I automatically know that I’ll need 750g of water.

So given that, I worked out a ratio for scaling baguettes that ensures that I’ll get consistent results from bake to bake. Essentially it works like this:

Target Baguette Length (centimeters) X 5.5 = Portion Weight (grams)

Where did I get that “5.5?” I actually got it from Chef Markus Farbinger’s Baguette series on Vimeo. He scales out 220g portions for 40cm (~15 1/2 inches) baguettes. So given that, I took the weight of the portion and divided it by the length to give me grams per centimeter and that works out to 5.5g/cm. Because I have a nice baking stone, I bake 60cm baguettes (I used to do 40 cm), but I was able to easily scale up to 60cm and I know that each portion should be 330g. Easy, right?

I make four different types of baguettes: Baguette Traditional (straight dough), Pointage en Bac (straight dough with a slow bulk ferment – the one I bake the most), Levain, and of course, a Poolish baguette. No matter the type, I scale them the same. I may not bake them the same; for instance, the levain baguette gets a lot more oven time to get color into the crust. But they’re all scaled the same. For me, as I mentioned above, it takes the guesswork out of things.

The less you guess, the more consistent your results!

Happy Baking!