Making a classic French white baguette at home turns out to be quite easy. True, there are several nuances in the preparation process and in the set of ingredients. But, if you really set out to make French bread at home, then you will definitely succeed; you just need to follow the recommendations and, of course, given that this is bread, do everything with love and in a good mood.
All are based on the preliminary preparation of the dough - the basis for the dough, thanks to which it rises. Prepared from yeast, water and sugar. You can prepare the dough without first preparing the base, but then the yeast immediately finds itself in a more complex environment, it is more difficult for it to start working, so when preparing without a base, you need to add more of it.
One hundred gram package of “live” yeast is equal to four packages of dry yeast.
Thanks to sifting the flour, the dough becomes more airy and immediately has fewer lumps.
The French consider water to be the most important thing. Or rather, its quantity. There should be enough water in the dough, but enough water is when the dough is very sticky. The secret to a crispy baguette is the presence of water during baking. It is for this purpose that a container of water is placed in the oven, and the bread itself is sprinkled several times during baking.
The standard length of a baguette is 65 cm, but sometimes it can reach 1 meter.
Classic recipe
Ingredients we will need:
- flour 500 gr.
- water 300 ml.
- sugar 1 tablespoon
- salt 1 teaspoon
- dry yeast 1 packet (11 g) or briquette of “live” yeast
First we prepare the dough - the basis of the dough, thanks to which the dough “rises”.
If we use dry yeast, then pour warm (about 34 0 C) water into a bowl, pour a packet of yeast and sugar into it, mix everything. Add 2-3 tablespoons of flour here and mix again. The consistency of the mixture should be like liquid sour cream. The main thing in preparing dough is the temperature of the water, because... In cold water, yeast bacteria will not begin to act, but in too hot water they will die. Cover the bowl with the mixture with a napkin and leave in a warm place for 30 minutes.
If we use “live” yeast, then the base is prepared as follows: place ¼ briquette of yeast in a glass of warm water and leave for 15 minutes. The yeast will begin to foam, which means it can be used. Next, we do the already familiar procedure: mix in 3-4 tablespoons of flour and leave it warm for 30 minutes in a bowl covered with a napkin.
Sift the flour, add salt and dough and knead the dough. It will turn out very sticky and soft. Cover it with a napkin and leave it in a bowl and in a warm place for 12 hours. Time is required for the dough to rise, i.e. will increase in size (approximately double).
Using a spatula, carefully separate the dough from the sides of the bowl and roll it onto the table in flour. Knead a little and divide into 2 or 4 parts (depending on the size of the oven and the desired baguette size).
Roll out each individual piece of dough and fold it in half twice inside itself. And then you need to roll out the dough, evenly distributing the dough so that it turns out even along the entire length.
Let's start baking
Place the baguettes on parchment paper on a baking sheet, sprinkle with flour and cover with film on top and leave for an hour and a half.
After an hour and a half, preheat the oven. The desired temperature for baking a baguette is 300 degrees, but most ovens are designed for 250, but if you have a Kuppersberg oven, then there are no problems. Place a container of water at the bottom of the oven.
While the oven is heating up, remove the film from our bars and make diagonal cuts with a sharp knife. Then sprinkle with water and place in the oven for 10 minutes.
After 10 minutes, open the oven and spray again, close and let the baguettes stand for another 10 minutes. Then open the oven, turn the baking sheet 180 degrees for even baking and leave in the oven for another 5 minutes, and then reduce the temperature to 180 degrees and bake the baguette for another 10 minutes.
After the time is up, remove from the oven and let cool slightly.
Homemade baguette is ready!
This was a recipe for a classic baguette, which, if the dough is prepared correctly and all steps are followed, turns out to be as similar in taste to the baguettes that are prepared in bakeries.
Flavor Variations
The baguette can also be varied with different flavors, such as cheese or garlic butter.
with garlic oil you will need:
- 1 baguette
- 150 grams butter
- 2 cloves garlic
- 3 tablespoons parsley (chopped)
- salt and pepper
Keep the butter at room temperature (if after refrigeration) so that it becomes soft. Chop or crush the garlic cloves. Mix the butter, garlic, parsley, salt and pepper in a food processor or using a blender (mixer), but do not beat until fluffy.
On the finished and cooled baguette, make cuts with a knife (the same as you did before baking it). To avoid crushing the bread and severely damaging the crust, it is better to take a special bread knife - with wavy edges of the blade. Use a spoon or a special knife to place butter into the slits.
Wrap the bread in foil, seal the edges tightly and bake in a preheated oven at 175 degrees: 10 minutes on each side.
Bon appetit!
A baguette is a famous French long loaf with a fluffy porous crumb and a crispy crust. It is baked from the most ordinary products, and even if the first attempt to bake such bread is unsuccessful, pretty soon even a novice housewife can handle the baking recipe!
Traditional French baguette
Ingredients:
0.5 kg flour
400 ml water
2 teaspoons salt
2 teaspoons sugar
10 g yeast
1 tbsp. spoon of butter (preferably butter)
How to cook a French baguette with sourdough:
- Dough is prepared from yeast, sugar, some warm water and flour. It should stand for about 15 minutes until it turns into a bubbly mass. You need to add the remaining ingredients to the resulting mass and knead the dough: it should be elastic, not too tight and only slightly stick to your hands.
- From the resulting dough you need to form long baguettes, place them on a baking sheet sprinkled with flour, make oblique cuts about 1 cm deep on the blanks, cover with a towel or film and leave for at least half an hour until the dough has risen 2-3 times.
- For those who love salty baguettes, we recommend brushing the surface of the loaf with a mixture of one yolk, 250 ml of water and salt to taste. Or sprinkle the baked goods with water and sprinkle with coarse salt.
- The suitable baguettes must be placed in the oven, preheated to a temperature of 200-240°C. In order for the dough to rise better, it is necessary to provide a moist environment. To do this, you need to put a heat-resistant dish with water in the oven.
- 10 minutes after the start of baking, you can remove the water and bake the baguette for another 10-15 minutes until golden brown.
- Place the finished loaf on a wire rack, cover with a towel and let cool.
- Bon Appétit!
Do you like baguettes that are so soft on the inside and crispy on the outside? Today I suggest you bake French baguettes in the oven, according to the recipe of the famous French baker Richard Bertinet. These French baguettes can be called classic, which have been prepared for many years. But even they can be slightly changed to your taste by sprinkling some grated cheese, or replacing some of the flour with rye. You can constantly experiment with baking, because thanks to this, you discover new tastes that you were not aware of before.
They go well with a variety of dishes, both soup and tea. They can be used to make excellent small sandwiches, canapés, toasts, they can even be stuffed with various fillings and baked. Therefore, I think that it is very good to be able to bake such wonderful pastries. The recipe is good and I hope you will appreciate it, and your loved ones will appreciate your skills. I would also like to offer you some borscht. Prepare for your health!
Ingredients:
- Wheat flour – 500 g
- Fresh pressed yeast – 10 g
- Salt – 1 tsp
- Water – 350 ml
- Vegetable oil for lubrication
Number of servings: 6
European cuisine
Baking time: 20 minutes
Cooking method: in the oven
Calorie content: 199 kcal per 100 g
How to make a French baguette
The dough for baguettes is prepared in an unusual way; first mix the dry ingredients, then add liquid. But let's talk about everything in order. Pour flour into a deep bowl, add pressed yeast and salt. In this recipe it is not possible to replace dry yeast, but don’t worry, you won’t hear the taste at all. I grind the yeast with the flour so that it is evenly distributed in it.
Then I pour water into the mixture of flour and yeast. The water should be warm, at a temperature of approximately 40 degrees. If you check the temperature with your hand, it should under no circumstances be hot.
I mix flour and water with my hands.
And after about 5 minutes from the start of kneading, you get this smooth and elastic dough.
I grease the bowl in which the dough will rise with a small amount of vegetable oil, put the dough in it and cover with a towel. It works best in a warm place.
The dough fits perfectly, I spread it on a surface greased with vegetable oil or sprinkled with flour. It is very important not to crush it with your hands, but simply turn the bowl over so that it falls out on its own.
To form a French baguette at home, I immediately cut the dough into three equal parts.
For a baguette, you don’t need to roll out the dough; I just stretch it out with my hands in length and a little in width. This must be done very carefully so as not to tear it.
Now I fold it in half and pinch the edges to make an even baguette.
I transfer the resulting baguettes onto a baking sheet with baking paper, at a distance from each other, since they will increase in size during baking.
Then I cover them with a clean towel and leave them for half an hour so that they grow a little in size.
Now I’ll tell you a little about how to bake a French baguette at home. First, I heat the oven to a temperature of 200 degrees, put a baking sheet with baguettes in it, and every couple of minutes I open the door and spray the walls and the products themselves. Baking time takes approximately 15-20 minutes, it depends on your oven and the thickness of the baguettes themselves. I remove the finished baguettes from the oven and leave to cool slightly.
Now you know how to cook a French baguette recipe in the oven, which you undoubtedly need to try yourself. I hope that I showed the whole process very clearly, and this will help you repeat the whole process without difficulties.
Now you can enjoy the moment and try our baguettes, with an incredibly fluffy, soft center and such a crispy crust on the outside. It's worth it, so take the time to bake them. Bon appetit!
Baguettes are very easy to bake if you know a few secrets. You can prepare your own baguette in the morning. This is instant bread.
Sift 500 grams of flour. Place 10 grams of wet yeast in the flour and thoroughly rub it into the flour.
Please note that everyone puts yeast in water, but the French baker teaches you to grind the yeast with flour. This baker makes baguettes for the President of France.
Every year in France there is a competition for the best baguette. The winner, in addition to a monetary reward, receives the right to supply baguettes to the presidential palace. This recipe is from a baker who received this honorary right.
There is a tradition in France: every morning, early, they go to the bakery to buy a baguette for breakfast. The French don't eat yesterday's bread.
After the lumps of yeast have been ground with flour, add warm water (about 350 milliliters) in small portions and knead the bread. When kneading, add 10 grams of salt.
Please note, the standard recipe for baguettes is: flour, salt, water, yeast. There should be no oil in the dough!
The secret of kneading baguette
You need to take the dough from below and, lifting it, stretch it to force more air into the dough. Repeat this procedure and repeat again. The kneading lasts 15 minutes. After 15 minutes the dough will begin to stick to your hands. This means that the dough is already well kneaded.
This is the difference between the method of kneading dough for French baguettes and traditional kneading of yeast dough.
Sprinkle the kneaded dough with a little flour, cover with a towel and let it rise. The dough rises for about two to three hours and doubles in volume.
Forming a classic French baguette
Dust the surface of the table with flour. Let's lay out the dough, cutting it into two equal parts, since this recipe indicates the norm for preparing two baguettes.
We stretch each part into a rectangle with our hands. We roll this rectangle into a roll. It turns out to be a baguette.
There are certain requirements for the size of a baguette: length - 65-70 cm, width - 5-6 cm, height - 3-4 cm. Standard weight - 250 g.
Carefully seal the edges so that the roll does not unfold during baking. Real baguettes should have thin tips, which are obtained by hand rolling the dough.
We make cuts with a knife - notches. 5-7 diagonal cuts, so-called “cat ears”.
Use a very sharp blade. You can even make notches just with a blade. We apply the notches quickly so that the dough does not stick to the blade.
The baguette is formed. We put it on parchment paper, dusted with flour, and put it to proof (about 1 hour), and then to the oven. Temperature 250 degrees. Bake for exactly 10 minutes.
Good baking depends on good flour. Take premium flour with a high gluten (protein) content.
Be sure to spray the oven walls with water from a spray bottle before putting the baguette in the oven. In your home oven, to bake a baguette, it would be a good idea to place a bowl of water under the bottom of the baking sheet.
Baking in the oven with and without steam 
You can form an Eppie baguette
This is a very popular baguette. It is especially loved in families with small children. Because a child can break off a piece of baguette and eat it like a bun.
Along the entire length of the rolled roll, use culinary scissors to make cuts at equal distances from each other. We immediately move the cut piece to the side (left/right). It turns out to be a kind of pigtail. And nothing complicated.
Another secret you need to know about baguette
Typically, products made from yeast dough are brushed with egg before baking. Under no circumstances should a baguette be brushed with egg. It is allowed to sprinkle the baguette with flour. But only.
The second way to form a baguette: spread the dough into an oval with your hands, then apply the edges of the dough to the center and again in half - you get a loaf. We roll it a little to improve its shape.
Baking bread is like a double-edged sword: the faster the dough matures, the faster it then goes stale. That is, if you add less yeast and give it more time to work, the bread will turn out tastier, and vice versa - quickly ripened dough produces tasteless, brittle bread that quickly becomes stale.
As a bonus - a recipe for pate, which is served with baguette
Fry the onion in a mixture of vegetable and butter. Sauté the onion at a not very high temperature until translucent.
Grind the walnuts in a food processor. Add 2 hard-boiled eggs, a little mustard, black pepper, salt, sauteed onion to the chopped nuts - mix everything in a blender. You can add chopped garlic to the pate.
Place the finished pate in a gravy boat and serve with the baguette.
Baguette - the iconic bread of the French
Thanks to Raisa Savkova, I enjoyed browsing her blog.
I baked it and became convinced that, indeed, it is not the gods who bake the pots - in the most antediluvian gas oven from the times of the Soviet Union, you can cook baguettes that store-bought buns cannot hold a candle to.
And you can bake it every day: put the dough in the evening and bake it for breakfast in the morning (of course, if breakfast is not at 6 am). Well, I couldn’t wait until the morning, I tried to finish it by midnight and taste what happened. On the other hand, if the baking had failed, no one would have seen my “work”, except perhaps the vigilant neighbors under the third floor window..."
Baguette recipe, dough preparation and baking
Products:
- flour - about 700 g;
- water – 350 ml;
- fresh yeast – 20 g;
- two teaspoons of salt;
- to lubricate dishes and hands - a tablespoon of vegetable oil.
The original recipe for baguettes called for 500 g of flour, but I honestly don’t know how people manage to knead dough that can be worked with their hands using 350 ml of water and 500 g of flour. I already take different types of flour, but anyway, I usually put in more than what is indicated in the recipes.
Okay, I immediately sift 5 cups of flour (200 ml each) into a bowl.
I crumble the yeast.
Now you need to rub the yeast into the flour with your hands.
I add salt. I heat the water until my finger feels good warmth when dipping. I pour water into the flour.
I knead the dough with a spoon.
I sprinkle the table with flour and continue to knead it with my hands.
It takes about another glass of flour to bring the dough to condition and then dust the table. I knead for about 15 minutes to get a soft, smooth dough. If it sticks slightly to your hands, it is better not to add more flour, but to grease your hands with vegetable oil.
I also grease the bowl with vegetable oil.
I put a ball of dough in it.
If you leave it to rise until the morning, it is also advisable to grease the dough itself with oil and cover the bowl with cling film to avoid drying out. In this case, you don’t need to put it in a warm place, just leave it on the kitchen table.
I decided to speed up the process: I turned on the oven to heat up, put a cutting board on top of the stove, placed a bowl of dough on it and covered it with a towel.
There is no sugar in the baguette recipe, which is probably why the dough took longer to rise than, say, cheese bread or poppy seed pie. It took two hours for it to grow right up to the towel and stick to it in several places:
I dust the work surface with flour and spread out the dough.
I knead it lightly and divide it into four equal parts - four baguettes will turn out (for me, my wife and two Totos - enough for one snack).
I knead the workpiece with my hands into an oval cake.
I fold one of its long sides towards the middle and press it well with my fingers.
Also the second side.
Now cut it in half again and pinch it.
I rolled the sausage a little so that it stretched over the entire length of the baking sheet. I lightly dust the parchment with flour and make a fold in the middle so that the baguettes do not touch.
I also place the remaining two baguettes on paper on a baking sheet. I leave it in a warm place to rise for about an hour. After this, all that remains is to make several decorative oblique cuts with the blade.
Cut confidently so that the dough does not stretch. I made the cuts before proofing, so they blurred and it didn’t turn out very nice.
Before baking baguettes, you need to place a deep baking tray with water on the bottom of the oven, and spray the oven itself well with a spray bottle.
I put the bread in the oven, spray it on the walls again and close the door. The temperature in my oven, judging by the height of the flame and the noise of the burner, was above 200 degrees, and the recipe indicated 250 degrees.
After 25 minutes, the “logs” began to brown, they began to smell, naturally, earlier, and my instinct told me that the inside was also ready. The “toothpick” test confirmed that my instincts were right.
I quickly baked the second batch, wrapped the baguettes in towels and waited for them to cool at least a little. And now I will try...
Who would have thought - only four products, such a simple recipe for baguettes, and what a miracle it turns out! Thin, crispy crust and soft, springy, slightly stretchy crumb... In general, I ate my fill at night and went to watch bread dreams...
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