| Preparation time | 30 min |
| Cooking Time | 40 min |
| Ready In | 3 h 10 min |
| Level of Difficulty | Easy |
| Servings | 8 |
A French baguette is a type of bread that is characterized by its long, thin shape and crispy crust. It is a staple of French cuisine and is enjoyed by people all over the world.
Traditionally, French baguettes are made with just four ingredients: flour, water, yeast, and salt. The dough is mixed and then left to rise before being shaped into the iconic baguette shape and baked in a hot oven. The crust is typically crispy and golden brown, while the inside of the bread is soft and chewy.
In France, baguettes are typically eaten fresh and are often used as the base for sandwiches. They are also commonly served with butter or cheese as a simple but delicious snack.
One interesting fact about French baguettes is that they are actually regulated by law in France. The "baguette de tradition française" must be made using traditional methods and ingredients, and must not contain any additives or preservatives. This law was put in place to preserve the quality and tradition of this beloved French food.
Ingredients
Directions
- Measure the warm water in a small bowl and sprinkle the yeast on top, set aside and allow the yeast to dissolve and become foamy.
- Measure the bread flour into a large bowl and stir in the salt.
- Make a hole in the center of the flour mixture, and stir in the dissolved yeast.
- Add the cool water, a little at a time, while stirring, just until a stiff, shaggy dough has formed (you may not need to use all of the water).
- Cover the bowl with plastic wrap and allow it to rest for 30 minutes.
- Transfer the dough to a lightly floured work surface, and gently press it into a rectangle and fold into thirds, turn 90 degrees and repeat.
- Place the dough in a large oiled bowl, and cover with plastic wrap.
- Allow it to rise in a warm place until doubled in bulk (about 1 to 2 hours).
- Divide the dough into 4 equal portions, and shape each one into a long loaf (about 15-inches long and 1 1/2-inches in diameter), with pointed ends.
- Place the loaves on a floured towel, cover with oiled plastic wrap, and allow to rise until doubled in bulk (about 30 to 45 minutes).
- Preheat the oven to 450°F or 230°C, and place a pan of water on the bottom rack of the oven.
- Uncover the baguettes and transfer to lightly greased baking sheet(s).
- Sprinkle with flour, and make 4 elongated slashes down each one with a sharp knife.
- Bake the breads until crusty and brown (in my oven this takes around 35 to 40 minutes).
- The baguettes should give a hollow sound when tapped.
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