Learn how to make a good French baguette at home. In this tutorial we are making a baguette using basic supermarket ingredients and the simplest technique.
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INGREDIENTS (for a standard baguette or chunkier demi baguette (half a baguette)
250 grams white bread flour
175 grams water (see formula in the video for temperature)
5 grams sea salt
3 grams instant dry yeast.
For the cooking of the baguette:
Temperature: 255 degrees Celsius ( about 490 degrees Fahrenheit) with steam.
to create the steam place a container with water at the bottom of your oven and let it heat up until lots of steam is released.
Cooking time: 20 to 25 minutes depending on how well cooked you want the bread to be.
Note about hydration level: The amount of water used for the flour is typically 70 percent of the flour weight. But keep in mind that certain type of flour like a stone ground flour for instance will absorb more water so you may have to use a bit more water then the standard measure for your dough (a ration of 75 percent of the flour weigh should do)
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: