Homemade baguettes with a thin, crackly crust and an open, airy crumb – and they’re actually easy to make. This recipe uses a biga preferment that takes just a few minutes to prepare the night before, and the result is bakery-quality bread at home with minimal effort.
*Ingredients:*
*Biga (preferment):*
* Bread flour – ¾ cup (100 g)
* Fresh yeast – ⅛ tsp. (0.5 g) or dry yeast – ⅛ tsp. (0.5 g)
* Water – 3 tbsp. (50 ml)
*Main dough:*
* Water – 1 cup (230 ml)
* Bread flour – 2 ½ cups (320 g)
* Salt – 1¼ tsp. (7 g)
This is really it! 3 basic ingredients to make classic homemade baguettes with a proper crumb and a crust that sings when it cools down.
*My other awesome channels:*
Sweet Bread Recipes 👉 https://www.youtube.com/@sweet-bread-recipes
Cookie Corner 👉 https://www.youtube.com/@The-Cookie-Corner
Tools I Used:
Baking pan I used to bake this bread: https://amzn.to/3N8ZPUi (I used two of them, one turned upside down and used as cover)
Alternative pan:
* https://amzn.to/49UyaOo – either two of these, one turned upside down and used as a cover, or one, but covered with aluminum foil for the first bake.
* https://amzn.to/4gnx6Fb – same as the previous pan.
* https://amzn.to/4qCUXVM – my favorite bread lame
These baguettes come out with a crispy, crackly crust and a soft, open crumb inside. They’re easy to slice, great for sandwiches, and even better just torn apart fresh out of the oven. No bread machine, no special equipment – just a baking tray and a sharp blade.
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#bread #foodlanguage #recipe
7 Comments
My mouth is watering just hearing the crispy sounds, the crust is just perfect. It brings me back to France, such fond memories!
Greetings from Australia, you're the best breattuber out there. All of your recipes work perfectly
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👍👍👍
Hi from Canada. Where's the butter 😂
Love your baking techniques! Watching from Washington State in the USA! Here is my take on the recipe:
Baguettes by Food Language
Homemade baguettes with a thin, crackly crust and an open, airy crumb – and they're actually easy to make. This recipe uses a biga preferment that takes just a few minutes to prepare the night before, and the result is bakery-quality bread at home with minimal effort.
Ingredients:
Biga (pre-ferment):
• Bread flour – ¾ cup (100 g)
• Fresh yeast – ⅛ tsp. (0.5 g) or dry yeast – ⅛ tsp. (0.5 g)
• Water – 3 tbsp. (50 ml)
1. After mixing well into a ball, tear up into inch plus cubes and put back in bowl
2. Mix and let sit covered overnight
Main dough:
• Water – 1 cup (230 ml)
• Bread flour – 2 ½ cups (320 g)
• Salt – 1¼ tsp. (7 g)
3. Tear up biga into inch cubes again. Mix with rest of the ingredients and let rise.
4. Let rise covered for 30 min
5. Lift and fold and slap technique
6. Rise 30 more min
7. Repeat lift and fold and slap
8. Let rise 2 hours or until doubled in size
9. Turn out on floured board
10. Cut into thirds
11. Shape a section into a rectangle then roll up and pinch closed, Set aside and repeat with remaining two pieces
12. Flatten out and reroll into long Batard, sealing edges and rolling slightly to make pointy ends. Repeat with remaining two pieces.
13. Place on parchment on deep baking pan and let rise again for 30 min, covered
14. Dust with flour and smooth flour with hand. Cut slashes into top with a lamé
15. Drip water around loaves and bake at 430F covered with metal lid
16. Remove lid and bake for 10 more minutes or until color is deep
17. Let cool on wire rack and enjoy!
Looks wonderful …..from USA, california