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Classic french baguette recipe

Posted on May 27th, 2021
by Matthew
Categories:
  • Recipes

Classic French Baguette recipe


This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • baking
  • chewy
  • crust
  • french baguette

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Classic French Baguette is a beloved recipe that has been passed down through generations. With its crispy golden crust and soft, chewy interior, it is the epitome of French baking perfection. This recipe requires only a few simple ingredients - flour, water, yeast, and salt - but the technique is what sets it apart. From kneading the dough to shaping and scoring, each step is crucial in achieving the iconic baguette shape and texture.

Keywords: French baguette, recipe, baking, crust, chewy.

Classic french baguette recipe details


By thesmartcookiecook.com
A recipe of Classic french baguette recipe. Read more below.
Classic french baguette recipe, recipe Rating: 4.6
Number of votes:109


Ingredients

500 g plain flour
1 tbsp active dried yeast
1 tsp salt, you may use up to twice the amount
500 ml warm water

Instructions

To achieve the crustiness that defines this bread, a higher baking temperature than can be delivered by most domestic ovens, is normally required. There is a workaround, detailed below.

Makes 3 loaves.

In a large bowl mix the flour and salt together.

In another large bowl, mix the yeast and water together and then add about half of the flour mixture. Using your hands, start to bring the mixture together to a soft dough. Cover with a clean tea towel and allow to rise slowly for at least 3 hours. It should approximately triple in size.

Knock back the dough and work in remaining ingredients, also using your hands.

Turn out onto a lightly floured surface and knead and stretch the dough for about 10 minutes. It should then be quite smooth and elastic.

Lightly oil a clean bowl and form the dough into a ball and toss around in the oiled bowl to lightly cover with oil. Cover with a clean tea towel and allow to rise for an hour, until doubled in size.

Preheat oven to Gas Mark 8, 230ºC, 450ºF.

Knead the dough again and then divide into 3 equal portions. Form each portion into a long baguette and place on a floured baking sheet. Allow to rest for about 20 minutes. If wished, slash the top of each baguette 3 or 4 times on the diagonal with a very sharp knife or razor blade – you do not want to tear the dough with a blunt knife.

Place a bowl of hot water into the oven for a few minutes and then place the baking sheet and loaves into the oven. Bake for 15 minutes and then remove the water. Close the oven door and bake for about another 10 minutes.

Allow to cool completely on a wire rack. If wanting to serve warm, allow the bread to cool and gently rewarm subsequently.

Option:
For a wholemeal version replace 125 g of plain flour with 125 g of wholemeal. Prepare and bake as above.

Preparation time:

ca. 30 min
Resting time:
ca. 4 hrs
Grade of difficulty:
easy
Calories per portion:
n/a



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As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Classic french baguette recipe

Recipe type: xarchivex

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  • baking
  • chewy
  • crust
  • french baguette

Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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