Baguette

Baguette - recipe with photo, french cuisine
Rating: 4.3 Votes: 67
Cooking Time:
2 hours 30 min.
Recipe Yield:
4 pcs
Difficulty:
Simple recipe

Baguette - a recipe for French cuisine, the features of a real baguette: it should weigh 320 grams and have 7 cuts, but the most important thing in a baguette is its unique crispy crust with a fragrant and airy crumb. Of course, you can adhere to the norms of French culinary experts, but when the aroma of baked bread spreads throughout the house, and when a slight crunch is heard when breaking, you must admit that it will not matter to you how many cuts are on it and how many grams are in it.

Recipe Ingredients

Wheat Flour 500 g
Water 350 ml
Salt 10 g

Cooking Recipe

To cook a recipe of French cuisine baguette, add sifted flour to a bowl and grind with yeast, then add salt and mix. Next, pour in water at room temperature and you can start kneading. Imagine that you are holding an apple in your hand, dip your hand into a bowl of dough and rub the dough along the sides of the bowl in a circular motion until smooth.

Turn the dough out onto the surface and continue to rub it, tearing and smearing it across the surface. It may not look too pretty, like smeared porridge, but it will give the dough airiness and lightness. The dough generally loves attention to itself, and reciprocates.

Collect the dough with a scraper in a lump and you can proceed to the next stage of kneading. The dough is still too pliable and practically flows down and creeps, lift it up and lower it sharply to the surface. Stretch the end of the dough that remains in your hand slightly and cover it with sticking to the table. Thus, knead the dough for another 10-15 minutes.

After kneading, the dough will become smooth and stop sticking to your hands, for better work with it, rinse your hands with water. Yes, it is with water, and not sprinkled with flour, try it and you will feel how easy it is to work with the dough, and excess flour will only clog the future baguette. Transfer the finished dough to a bowl, cover with a film or towel and place in heat for 1 hour.

Place the risen dough on a lightly floured surface and divide into 4 pieces. Roll each part into a ball, cover with a towel and let rest for another 5 minutes. During this time, the dough will come to its senses and acquire a slightly fluffy and elastic structure, it will be much easier to work with.

After the time has elapsed, roll the ball of dough into an oval-shaped cake and now you can start shaping the baguette. On the one hand, you need to twist the dough, each time, pressing it tightly, you will end up with a long sausage. Lightly roll the sausage into the correct shape, it is better to roll on a surface where there is no flour.

Put the prepared baguettes on a towel so that they do not touch each other, making high folds from the towel. You can replace the towel with baking paper, on it, after, and bake baguettes. Cover the prepared baguettes with a towel and put in heat for 40-50 minutes.

When the baguettes have doubled in size, transfer them to a baking sheet and use a blade or a thin and sharp knife to make cuts. The incisions must be made quickly, otherwise the dough may stretch and spoil the appearance. See for yourself how many cuts to make on a baguette, small baguettes are allowed with five cuts, but as the French say, painting on bread is a baker's calling card, so it's up to you. To make baguette crispy, sprinkle it with water and put it in an oven preheated to 220-250°C (430-480°F). The baguette is baked for 10-12 minutes.