Baguette

Description

Baguette - Authentic recipe from France. Ready in 630 min. Try it now!

1. 1

   In a large bowl, combine 500 g flour (Type 550 or French T65), 10 g fresh yeast (or 3 g dry yeast), 350 ml lukewarm water and 1 tsp salt. Knead vigorously for 10 minutes until a smooth, elastic dough forms. The dough is fairly soft and sticky — that is exactly right for airy baguettes.

   ⏱️ approx. 15 min

   💡 Tip: The baguette emerged in 19th-century Paris thanks to new steam ovens. The high water content (70% hydration) is the secret to the open, airy crumb. Never put salt and yeast directly together — salt inhibits the yeast.

2. 2

   Cover the dough and let it rise in a warm place for 1 to 1.5 hours until doubled. Turn it out onto a floured surface, divide into 2-3 portions and gently shape into long baguettes (40 cm) — not too tightly, so the air bubbles are preserved. Place on a baguette tray or a floured cloth.

   ⏱️ approx. 90 min

   💡 Tip: Be gentle when shaping — pressing too hard drives out the fermentation gases and gives dense baguettes. The typical elongated shape comes from gentle rolling and stretching.

3. 3

   Let the baguettes rise again for 30-45 minutes. Score them with diagonal slashes using a sharp knife (the grignes). Preheat the oven to 250 degrees with a dish of water on the floor (steam!). Bake the baguettes for 20-25 minutes until golden brown and crisp.

   ⏱️ approx. 70 min

   💡 Tip: The steam in the oven is essential — it keeps the crust elastic at first so the bread can rise, and gives the typical glossy, crackly baguette crust. Without steam the baguette turns dull and tears uncontrollably.