The French baguette is synonymous with the sophistication and tradition of French baking. Characterized by its golden crispy crust and airy core, this bread is one of the most recognizable symbols of French cuisine. Although the taste of fresh baguette is something we often associate with French streets and breakfasts in small bistros, it is surprisingly easy to make at home.
The baguette can be served at lunch, for sandwiches or as an independent snack, spread with salted butter or drizzled with olive oil. Preparing a homemade baguette takes some time, but the result is more than worth the effort. With the correct process, you will create a baguette that will surpass all those from the store and impress with its taste and texture.
For a perfect baguette, creating the right texture is crucial - a crispy crust, a soft and light center and a pleasant aroma of freshly baked bread. Although the recipe seems simple, the real magic is in the technique. The process of rising, shaping and baking is what turns average bread into a baguette that Paris bakeries would be happy to sell.
Tips for successfully preparing homemade baguette:
- Real flour: Use good quality wheat flour, as this will be crucial for the correct structure and texture of the baguette.
- Vdescent: Do not rush the rising time. The dough must have enough time to develop and become light and airy.
- Steam in the oven: The addition of steam during baking creates that signature crispy crust that makes a baguette so special.
French baguette
Ingredients
- 500 g of wheat flour
- 350 ml of lukewarm water
- 10 g of salt
- 7 g of dry yeast
Directions
- Preparation of yeast: In a small bowl, mix 100 ml of lukewarm water with the yeast and let it stand for about 5-10 minutes until bubbles appear on the surface, which means that the yeast is activated.
- Dough: In a large bowl, sift the flour and add salt. Gradually add the yeast and the rest of the water, while mixing with a wooden spoon until you get a uniform, slightly sticky mass.
- Kneading: Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic. Kneading is key for the gluten to develop, which will give the baguette a nice structure.
- First rising: Shape the dough into a ball, place it in a lightly oiled bowl, cover it with a tea towel and let it rise in a warm place for about 1-2 hours, until it doubles in size.
- Forming baguettes: Divide the risen dough into two equal parts. Flatten each section into a rectangular shape, then fold lengthwise and gently roll into a long, thin shape. Place the shaped baguettes on a baking tray lined with baking paper and cover for 30-45 minutes to let them rise again.
- Baking: Heat the oven to 220 °C. Place a baking tray with water in the bottom of the oven to create steam, which will ensure a crispy crust. Before baking, cut the top of the baguettes with a sharp knife and bake them for 20-25 minutes, until they are golden brown and crispy. When you tap the baguette, it should sound hollow, which is a sign that it is cooked.
- Cooling: Leave the baked baguettes to cool on the wire rack. Proper cooling will ensure that the crust remains crispy and the center soft and juicy.
