French Baguette – Written recipe + photos:
Baguette Ingredients:
Pate fermentee – fermentation starter:
Flour – 250 grams (9 oz)
Water – 170 ml (6 oz)
Salt – pinch
Yeast – ⅛ teaspoon
Baguette dough:
Flour – 750 grams (26.5 oz)
Water – 0.5 liters (0.5 quart)
Salt -15 grams (0.5 oz)
Yeast – 12 grams (0.5 oz)
Baguette is considered one of the symbols of French culture. Although this unique bread is made of only 4 ingredients (flour, water, yeast and salt), it is incredibly rich in flavor and texture. A baguette should have a crackling crisp crust, a creamy, aromatic crumb and lots of random sized holes.
Baguette Ingredients:
Pate fermentee – fermentation starter:
Flour – 250 grams (9 oz)
Water – 170 ml (6 oz)
Salt – pinch
Yeast – ⅛ teaspoon
Baguette dough:
Flour – 750 grams (26.5 oz)
Water – 0.5 liters (0.5 quart)
Salt -15 grams (0.5 oz)
Yeast – 12 grams (0.5 oz)
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