French loaf
4 servings
30 minutes
French baguette is the embodiment of French baking tradition, a symbol of morning freshness and home comfort. This bread, with its airy, light crumb and crispy golden crust, has become an integral part of the French breakfast. Its history dates back to 19th century France when bakers began experimenting with shape and baking processes. The perfect texture is achieved through careful kneading and a special dough shaping technique. Baguette pairs excellently with cheeses, pâtés, and butter, serving as a base for exquisite sandwiches. Its softness inside and crunch outside make every meal special. Baked to perfection, it offers the aroma of warm bread, creating an atmosphere of coziness and hospitality.
1
Add water to the form. If your bread maker's instructions say to add the yeast first, don't worry. Just change the order in which you add the dry and liquid ingredients.
- Water: 300 ml
2
Pour the flour until it completely covers the water. Add salt to the corner. Make a small indentation in the middle of the flour so that there is flour at the bottom, not water, and add the yeast there. Set the bread maker to the 'French dough' mode, specifying a medium crust. Start the bread maker.
- Wheat flour: 450 g
- Salt: 2 teaspoons
- Dry yeast: 3 teaspoons
3
When the dough is ready, take it out of the bread maker, place it on a floured surface, and hit it sharply once. Divide the dough into two or three equal parts for individual loaves.
- Wheat flour: 450 g
4
Roll a ball from each piece of dough, then roll them out into rectangles about 18x7.5 cm. Lift one third of the dough sheet and fold it, then press at the crease. Repeat the operation 2 more times, trying not to tear the dough and allowing it to rest between folds.
- Wheat flour: 450 g
5
Carefully roll the dough into a log and stretch it to make a loaf 28–33 cm long. Place the loaf between a folded and floured cloth to maintain its shape, and wait for the dough to rise. Then cover the loaf with oiled plastic wrap and leave it in a warm place for 30–45 minutes.
- Wheat flour: 450 g
6
Preheat the oven to 230 degrees. Carefully place the loaves on a floured baking sheet, ensuring they don't lose their shape, and space them far apart. Make a few diagonal cuts on top of each loaf. Place the baking sheet on the top rack of the oven and spray the oven walls with water. Bake the loaves for 15-20 minutes until golden brown. Remove the baked loaves from the oven and let them cool.
- Wheat flour: 450 g