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Craving a crusty French loaf? Look no further than this easy baguette recipe. Only 4 ingredients and it’s mostly down time! You can do this!
WHAT IS A BAGUETTE?
When you picture a scene in France, do you envision a girl, wearing a beret, and riding a bicycle with a basket full of long loaves of French bread? Those long loaves are called “baguettes.” (The term comes from the Latin word for “stick.”) They are iconic, and France’s reputation for incredibly crusty and delicious baguettes is known far and wide.
They say that nothing can come close the bread you can get in France. I’ve never been, so I can’t say for sure, but I think you’d stand the best possible chance if you make it yourself. I mean, how could anything be better than a freshly baked loaf of bread?
HOW TO MAKE A CRUSTY FRENCH BAGUETTE
This recipe has just 4 ingredients: water, yeast, flour, and salt. But the results are magical. And it’s all because of the technique!
I hope in my video you will see in detail how to prepare a crisp baguette.
RECIPE:
Flour – 550g (+ flour for sprinkling)
Yeast – 7g
Salt – 1 tsp
Serum or water – 370g
Oil – 1 tbsp
Flax, sesame seeds per 1 tablespoon
1. Sift the flour and add salt, yeast to the flour and mix well. Add a little warmed up whey or can be cooked in water. The main thing is that the liquid is slightly warm.
2. Immediately with a wooden spatula, stir in a circular motion connecting all the ingredients until the flour is combined with the liquid. Stir literally one minute. And since I cook with the addition of cereals, at this stage just need to add flax, sesame seeds, you can add seeds.
3. Be sure to add 1 tablespoon of oil and again it’s good to knead the dough for about a minute.
4. That’s it, now I’m sure to cover the dough with cling film and send for proofing in 40 minutes. The dough should increase several times.
5. After 40 minutes, carefully remove the cling film and growing wood. Be sure to test in a circle, turn over and again cover with cling film, wrap and leave for 40 minutes.
6. The dough came up so beautifully, so bubbly. Gently, I stretch it to crush toward the center. I will prepare 2 buggies and therefore cut the dough into two parts.
Now with my hands I knead each piece of dough into a rectangle. I turn each side back to the center. If the dough sticks, dust the work surface with flour. The second piece of dough is also doubled up and turned upside down. Which need to be covered with cling film, a towel and left to rest for 30minutes. And then look how the dough has increased again.
7. We form baguettes. Fingers knead the dough into a rectangle. It is necessary to roll the dough with a roll, but gradually, pinching each turn with your fingers. Ideally, you should get 3 turns. This is not difficult to do. We turn it “down” and form the dough in a long baguette (in the width of the baking sheet) Gently transfer to the baking sheet.
8. So that the baguettes do not lose their shape and grow up. Between them, we make a fold-side out of paper. We make the same folds-sides at the edges, holding them on both sides with towels. We cover with a film and a towel on top and leave baguettes for the last 30 minutes for detuning.
9. I also prepare a form where I pour hot water. Closed spiritual and warming up to 250 degrees down function. It should be hot and humid!
10. With a sharp knife, I make diagonal cuts for baguettes.
They are beautifully browned and opened.
The air temperature drops to 180 degrees, and the temperature drops 20 minutes.
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