Baguettes
4 servings
160 minutes
The baguette is a symbol of French culinary tradition, embodying simplicity and elegance. Its origin is shrouded in legends, but it became popular in France in the 19th century due to new baking methods. The crispy crust and light airy crumb with a subtle wheat aroma make this bread a perfect complement to breakfast with butter and jam, transforms lunch into a gastronomic delight, and serves as the base for delightful sandwiches. The dough, gently handled by hand, goes through several shaping and proofing stages before heading to the oven where magic turns it into a golden baguette. Spraying water during baking makes the crust especially crispy. This bread is not just food; it carries the aroma of French bakeries and cozy breakfasts under the sounds of Paris's morning streets.
1
Rub the yeast into the flour until a uniform crumb forms. Add salt, then water. Knead the dough for 2-3 minutes until it starts to come together. Leave for 1 hour to rise.
- Fresh yeast: 10 g
- Wheat flour: 500 g
- Salt: to taste
- Water: 350 ml
2
Line the baking tray with a lightly floured towel.
- Wheat flour: 500 g
3
Place the dough on a floured work surface. Cut the dough into 4 pieces and roll each into a ball. Let it rest for 5 minutes.
- Wheat flour: 500 g
4
On a flour-dusted surface, shape the baguettes: flatten the balls into uneven ovals. Fold one long side of the oval to the center, press and seal with your thumb. Fold the bottom side as well. Then, fold the dough in half lengthwise and seal the edges – it should form a log. Gently roll the baguette to shape and stretch it.
- Wheat flour: 500 g
5
Place the baguettes on a baking sheet, cover with a towel, and leave for 1 hour.
6
Make 5 - 6 cuts with a sharp knife.
7
Preheat the oven to 250 degrees, then lower to 220 degrees and spray the oven walls with water. Bake the baguettes for 10-12 minutes.