Baguette in 5 minutes, The simplest and quickest French baguette recipe #baguette #bakery #recipe

French Baguette. Anyone of us who has been to France or at least visited a French bakery remembers the extraordinary aroma of a French baguette. In fact, it is not difficult to make and you can make it at home with just 5 minutes of your effort; all you need it is flour, baker’s yeast, water and salt; this is the magical recipe for making a baguette. All you need is a 5 minutes of time. Baguette dough is easy to make, you just need to mix the ingredients, do not knead it under any circumstances, otherwise it will be very tough; all you need to do is mix the ingredients and then leave it to rise for 8 to 12 hours. I prepare the dough in the evening so that I can bake it in the morning for breakfast.Overnight the dough will undergo proper fermentation and will be not only tasty but also healthy; in the morning, you divide it into two parts, place it on baking paper, let it rise, and then you can bake it.
This recipe is suitable for both those who have been cooking for a long time and baking various types of bread and for beginner bakers.
In the recipe, I explain in detail what the dough should be like and how to work with it. It takes a little more time, but I am sure that this information will be useful for beginner bakers.
I use flour that has a protein content of more than 10 percent, around 11 percent is optimal, but even if you use 12 percent it will also be very tasty, and I also answer questions in the comments under the video.

To make 2 small French baguettes:
flour 275 g
salt 4 g
dry yeast 0,5 g
water 185 g

This baguette is wonderful for both breakfast and dinner. The recipe is in the description, and if you need a more detailed recipe, follow the link to the video channel – it’s only 6 minutes long.

Recipes:
First we mix all the dry ingredients, starting with the flour and salt, then we add the dry yeast, and only after that we slowly add the water little by little.
Mix all the ingredients just by combining them without kneading the dough, cover it with a plastic wrap and natural cotton towel and let it rest.
The next morning, around 10h, it depends on the temperature in the house, the flour, and the quality of the yeast, need to divide the dough into 2 parts, shape them into baguettes, just stretch them a little let them rise, which will also take about three hours. Bake in top and bottom heat mode for about twenty to twenty-five minutes at a temperature of 240-250 degrees Celsius.

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