Today I am going to show you my method for making the perfect French Baguette. Although there are many different ways to make a French Baguette, this method is the one I use. I have never had a problem with a French Baguette, but when I first tried to bake one, it was the most disastrous bakes in my entire life. I wanted to show you this method because I had this problem and so can you.
When we think of bread, an image of a delicious French baguette and a raspberry tart usually comes to mind. And while baked goods can be made from a variety of ingredients, including whole wheat, white, sourdough, and even sweet potato, the baguette is the most traditional.Who doesn’t like freshly baked bread? And the classic French baguette is no exception. This crusty French baguette is everything you’d expect from a freshly baked bread. Crispy crust on the outside of the… And the full flavor of the soft bread inside. The best part? You only need four ingredients to make it. Mix all the ingredients and let it stand for a few minutes. It couldn’t be simpler! Crispy, easy and fast. You will fall in love with this homemade baguette! Remember: It is by forging that one becomes a blacksmith. If it doesn’t work the first time, try again. While most French baguette recipes are quite complicated, we think you’ll find this one easy!
What is a baguette?
The name baguette actually means stick, so it’s not surprising that another name for the French baguette is French stick. This long and thin bread originates from France. It is characteristically sharp and long – some can reach 1 meter! It is a simple bread made from flour, yeast, salt and water.
How to make a French baguette
This French baguette needs minimal kneading and rises several times. Mix all ingredients and let them rise. Knead the dough on the sides and let it rise again. The dough is formed into balls and undergoes two further proofing stages. Then form the balls into French baguettes by making an incision at the top of the roll. The water is put in the oven and the baguette is baked until golden brown and crispy.
How to serve a classic French baguette
French baguette is traditionally served with fresh butter before the meal. It can also be sliced and used as a base for canapés. Place tomatoes and basil on slices of French baguette and serve as bruschetta. Or add garlic and make garlic bread. You can even toast slices of baguette and use them as croutons in the salad.
Tips for making a baguette with crust
– The water must not be too hot, otherwise the yeast will die. Make sure the temperature is about 32°C (90°F). – Be prepared for the dough to be very sticky, which is typical of French baguettes. Don’t be tempted to add more flour than the recipe calls for. Instead, keep your hands moist to prevent them from sticking.
How to store a French baguette
French bread is best served fresh, but can be kept at room temperature for up to 3 days.
Can I freeze a classic French baguette?
Baked and cooled bread can be kept in the freezer for up to 3 months. Store in an airtight container or wrap tightly in plastic wrap. Warm up the French baguette.
Add the flour to the bowl. Dissolve the yeast in a small amount of water. Add it to the bowl with the flour. Add water and salt and stir until all ingredients are combined. Cover with cling film and leave to rise for 45 minutes. Moisten a spatula with water and loosen the dough from the edge of the bowl. Cover again with cling film and leave to rise for another 45 minutes. Repeat the last step. Sprinkle flour generously on a large wooden board. Place the dough on a board and form it into a large rectangle. Massage with your fingers. Fold the top down and the bottom up, as if you were folding a letter. Fold the left side to the middle, then the right side to the middle. Divide it into 8 pieces and repeat the steps to fold each piece. Cover and let stand for 20 minutes. Make each piece into a thin rectangle by folding both sides inward, and roll it up. Sprinkle each with flour, cover and let stand for another 20 minutes. Drizzle the top of each with water. Make two diagonal cuts in each stick. Put a casserole dish with water in the oven for extra moisture while cooking. Preheat the oven to 220°C, lower the temperature to 200°C and bake the baguettes for 20 minutes.
If you really want to bake, you should get a kitchen scale. It is always more accurate to weigh the ingredients before cooking!
Frequently Asked Questions
What flour is best for baguettes?
If you’ve got a bit of a sweet tooth, and you’re looking for a new method to satisfy that craving, you should consider using white flour instead of the traditional wheat. White flour is the most common type of flour used to make baguettes. White flour is made from a combination of wheat and a starch, and is often used in place of regular flour because it provides a lighter, softer texture, and slightly more volume than regular flour. It can also be used to make a variety of other baked goods, like muffins and scones. The French have a maddeningly simple formula when it comes to bread making: take a handful of flour, add water, wait for dough to form, knead, wait for dough to rise, divide dough into two parts, put one part into the fridge overnight, roll out, and roll dough into baguettes. Not so easy, is it? Most bakers struggle with the first half of the recipe, since the dough simply refuses to behave itself.
What do the French put on baguettes?
The French have a reputation for being sticklers for the rules, and their rules for bakers are no exception. When it comes to making baguettes, the rules are as follows: A baguette (baguette from French) is a loaf of bread. It is a traditional French bread (not American bread). It is round, light, and crispy. The origin of the baguette goes back to the Middle Ages. The meaning of baguette is from the Old French word baguet meaning “toasting”. The baguette is named after the long and narrow loaves of bread that were usually toasted, well, bagueted.
How is baguette different from bread?
Bread is one of the world’s most important foods, and bread is a very simple food. It is a staple in every kitchen and a widely consumed food by most people. Although there are many different forms of bread, baguette is one of the most well known bread types. It needs to be made at a very high temperature or else it will not taste good. Baguette vs. Bread: What’s the difference between a baguette and a bread? They both come from the wheat plant, but the baguette is different due to the way it is baked. A baguette is constructed differently from a loaf of bread. A baguette is made of a round loaf of flatbread that is baked using a traditional French baking method. The baguette is considered a flatbread, since it is round like a pancake, rather than a loaf of bread. Baguettes are first air-dried for about 48 hours and then baked in a hot oven. The bread is then sliced open like a loaf of bread. Both breads are made from the same type of wheat,
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