Classic french baguette recipe
Classic French Baguette recipeThis article was published by: Matthew
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Recipe introThe 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
|500 g||plain flour|
|1 tbsp||active dried yeast|
|1 tsp||salt, you may use up to twice the amount|
|500 ml||warm water|
InstructionsTo 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.
For a wholemeal version replace 125 g of plain flour with 125 g of wholemeal. Prepare and bake as above.
ca. 30 min
ca. 4 hrs
Grade of difficulty:
Calories per portion:
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