French Baguette

The French baguette have originated in the 19th century, when bakers in Paris began producing loaves that were thin and crisp, with a light, airy interior. The popularity of these loaves quickly spread, and the French baguette became a staple food in France and a symbol of French culture. The baguette was originally made using a traditional French bread dough that was leavened with wild yeast and baked in a wood-fired oven. The long, thin shape of the loaf was ideal for slicing and serving with a variety of dishes, and its crisp crust and light, airy interior made it a popular choice for breakfast or as a snack.

Dough
...dry
 525 g All-purpose Flour
 6 g Salt
 2.20 g Yeast(in cold months double the amount)
...wet
 390 g Water

1

  • Into stand mixer bowl incorporate all dry ingredients.
  • On top add all wet ingredients and mix until wet dough is formed.
  • Cover and set aside for 45 minutes.

Folding and Stretching
2

  • After 45 minutes perform stretching and folding of dough.
  • Repeat this stretching and folding 3x. Rest time is 4x45minutes.
  • After last 45 minutes divide dough in to three parts and create rectangles.
  • Rest dough for 15 minutes.

Forming and Baking
3

  • Afterwards form a baguette by folding bottom of rectangle to middle then top to bottom and stretch.
  • Transfer to a baking tray for baguettes, lined with baking paper.
  • Proof baguettes for another 30 minutes.
  • Last ten minutes preheat oven to 220C with water in the tray at bottom.
  • Score baguettes and spray with water, move to oven and bake for 20 minutes.