Baguette is considered one of the symbols of French culture. Although this unique bread is made of only 4 ingredients (flour, water, yeast and salt), it is incredibly rich in flavor and texture. A baguette should have a crackling crisp crust, a creamy, aromatic crumb and lots of random sized holes.
Make the fermentation starter: Sift 250 grams (9 oz) of flour into a bowl. Add ⅛ teaspoon of instant dry yeast, a pinch of salt and 170 ml (6 oz) of warm water. The temperature of the water should be 32 – 35 °C (90°F). Mix to combine and cover with plastic wrap. Set aside for 12 – 16 hours.
After 12 hours, Place 750 grams (26.5 oz) of flour in the bowl of a stand mixer. Add 3 teaspoons of salt, 2.5 teaspoons (12.5 grams) of instant dry yeast and mix.
Mixing on low speed, add 500ml (0.5 quart) of warm water. The temperature of the water should be 32°-35°C (90°F). As the dough is coming together, add the fermentation starter in chunks. Knead for about 5 minutes. The dough should be moderately loose.
Transfer the dough to a bowl, cover with plastic wrap, and set aside at room temperature for 1-1.5 hours. The dough should increase in volume by 4-5 times.
Gently spread the dough onto a floured surface. Take one third of each side and fold it towards the center, brushing away any raw flour. Folding the dough increases the strength and elasticity of the dough.
Return the dough to the bowl seam side down. Cover with plastic wrap and let rise for 1 hour.Baguette is one of the most delicious breads on earth. We love baking bread, and have many recipes on our website. Visit videoculinary.com to find Italian Ciabatta bread, French Brioche, Middle Eastern Pita bread and more.
Lightly flour your working surface and hands. Divide the dough into 5 – 6 equal parts, depending on the size we want. Usually, the length of the baguette should be 60-65 cm, and 4-6 cm wide. We made 6 baguettes of about 50 cm (20 inch) long and 4cm (1.5 inch) wide.
Preshape the dough: Lightly roll each piece of dough into a log, tucking the edges in. Set aside.
Work with the piece of dough you rolled first: Form a rectangular shape, use one hand to fold the farther away from you edge into the middle. Push it down with the heel of your other hand.
Turn the dough around, and repeat the folding twice. Roll the baguette into the desired length.
Transfer to a baking sheet lined with parchment paper and cover with a towel. Lightly spray the towel with water to avoid the formation of crust on the surface of the baguette and set aside to proof for one hour.
After an hour, very carefully, use a razor blade to score the baguettes. Make long cuts almost parallel to the long side of the loaves.
Bake in a preheat oven to 240°C (460°F) for approximately 20 minutes, until golden brown. If your oven has a steam option, pre-steam it, and load with steam for the first few minutes of baking. If not, spray the oven with water when placing in the bread. A baguette should have a crackling crisp crust, a creamy, aromatic crumb and lots of random sized holes.
Remove the baguette from the oven and let it cool on a rack. This delicious real French baguette. Is ready to serve. Enjoy!
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