Want to bake a delicious, crusty baguette at home? In this video, we’re sharing our top simple secrets to help you achieve a perfectly baked French bread, every time! From the right ingredients to the perfect proofing technique, we’ll walk you through each step to ensure your baguette turns out light, airy, and full of flavour. Whether you’re a beginner or an experienced baker, these easy tips and tricks will take your bread game to the next level. So, let’s get started and bake a baguette that will impress your friends and family!
Whether you’re a beginner or an experienced baker, this easy French baguette recipe is perfect for making homemade French bread right in your kitchen. No special equipment is required, and I’ll guide you through everything you need to know to create the perfect French baguette at home.
🔥 In this video, you’ll learn:
• How to make authentic French baguette bread step by step
• Tips for getting that crispy golden crust and soft inside
• The best baking techniques for traditional French bread
• How to bake a bakery-style French baguette in your oven
If you’ve been searching for the best baguette recipe or a beginner French bread tutorial, this is the one for you.
Recipe
Bread flour 1000 g
Salt 20 g
Yeast, instant 8 g
Water 650 g
Bread flour 2 lb 2 oz
Salt 0.67 oz
Yeast, instant 0.25 oz
Water 1 lb 6 oz
Baking: 425 °F (218 °C) for loaves, 450 °F (230 °C) for rolls. Steam for first 10 minutes.
It’s essential to start with high-quality ingredients, including a good strong bread flour and a reliable yeast. The type of flour you use can greatly impact the texture and flavour of your baguette, so it’s worth investing in a French-style bread flour if possible. Fermentation is another critical step in baguette baking, as it allows the dough to develop a rich, complex flavour. This involves letting the dough rest for a period of time, allowing the yeast to activate and start breaking down the sugars. When it comes to shaping the dough, gentle handling is key – you want to coax the dough into its final form without over-working it.
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🔔𝐃𝐨𝐧’𝐭 𝐟𝐨𝐫𝐠𝐞𝐭 𝐭𝐨 𝐬𝐮𝐛𝐬𝐜𝐫𝐢𝐛𝐞 𝐭𝐨 𝐦𝐲 𝐜𝐡𝐚𝐧𝐧𝐞𝐥 𝐟𝐨𝐫 𝐦𝐨𝐫𝐞 𝐮𝐩𝐝𝐚𝐭𝐞𝐬.
https://www.youtube.com/@crimpbake
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1 Comment
Easiest is to put the dough in the fridge the night before with the half yeast