We love bread in the United States, but we must admit that French baguettes are an imported delicacy that can be found in any bakery. Making baguettes at home is simple and also a fun family activity. If you want to make a large quantity of bread, double the ingredients and freeze the extra.
Ingredients for the recipe for a baguette (for 3 units)
– 500 grams of flour for baking (or, failing that, strong flour)
– 330 grams of liquid
– 10 grams of freshly crumbled yeast
– One and a half teaspoons of salt
– Oil for greasing
The million-dollar question: do home-baked baguettes turn out well?
The first few times you make homemade bread, you may feel lazy, but if you’ve tried it, you’ll realize that its benefits make you forget almost everything. Moreover, once you’ve baked bread twice, you’ll get the hang of it and be able to automate the majority of the process.
As a more refined bread than, for instance, a rustic bread roll, baguettes also have their tricks. If you follow our step-by-step instructions, the result is exquisite: far superior to most franchises. Therefore, it is worthwhile to make baguettes at home!
The method for making French baguettes
The method for making French baguettes
1. Adjust the temperature of the water and yeast
Pour the yeast and water into a saucepan or food processor. Heat and stir the yeast until it reaches approximately 40 degrees Celsius.
2. Mix in the flour while continuing to work the dough.
Add the flour and salt to the mixture after sifting it.
We suggest three methods of kneading:
Using a dough-kneading machine.
Using a food processor equipped with a kneading function.
3. By using your hands (it is the most tiring, but certainly the most relaxing).
3. Allow the dough to rise
Put the dough in a basin that has been oiled and cover it with a piece of plastic wrap or a wet dish towel. Give the dough enough time to rise until it has reached double its original size.
Cut three equal pieces of dough and form them into balls.
Flour a work area (countertop or large board) and divide the dough into three equal portions using a sharp knife.
Each piece of dough should be slightly flattened and shaped into a bar.
Sprinkle the bars with flour and cover them for 20 minutes with cling film or a moist cloth.
5. Give them the final shape of a baguette
Again gently flatten each loaf into a rectangle shape.
Roll each piece back and forth to form a bar shape, applying pressure from the center to the ends to ensure uniformity.
Cut the baguettes formed by pinching the ends of the dough to close the bars and placing them on separate baking papers.
45 minutes later, re-cover the baguettes with cling film or a moist cloth and allow them to rise. Take care so that the plastic wrap does not stick to the dough.
Preheat oven to 250 degrees Celsius.
With the remaining 20 minutes of rest, preheat the oven to 250 degrees Celsius. Put two baking sheets on the bottom (on the 2 lowest shelves).
7. Water-paint your baguettes
The baguettes can be made crispier by painting them with water using a silicone paintbrush. Try it!
8. Bake your baguettes at 250 degrees Celsius for twenty minutes.
Make three diagonal slashes on each baguette’s surface using a clean, sharp knife. Slide the baguettes with the parchment paper onto the top prepared baking sheet.
Carefully pour 1/2 cup of hot water into the bottom of the pan to create steam and prevent the bread from drying out. Close the oven door quickly to attempt to seal in the steam.
Bake at 250°C for 20 minutes, preheating the top and bottom. Reduce the temperature by 20 degrees in the last five minutes if the baguettes are browning too quickly.
Once the baguettes have been done baking, please remove them, allow them to cool, and enjoy the freshly baked bread.
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