French Baguette
Transport your taste buds straight to a Parisian boulangerie with this authentic French Baguette recipe. Crafted with just four simple ingredients—flour, water, yeast, and salt—this classic recipe delivers perfectly golden, crusty loaves with an irresistibly airy and chewy interior. The process involves traditional techniques like kneading, shaping, and scoring, while the secret to its signature crackling crust lies in creating steam during baking. With a prep time that allows the dough to rise and develop robust flavor, this timeless baguette is perfect for everything from breakfast to gourmet sandwiches or alongside cheese and charcuterie. Whether you're a seasoned baker or a bread-making beginner, mastering this recipe will bring the art of French baking to your kitchen.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 ml Water
- 7 grams Active dry yeast
- 10 grams Salt
Instructions
In a large mixing bowl, combine the all-purpose flour and salt, mixing thoroughly.
In a separate small bowl, dissolve the active dry yeast in lukewarm water (around 38°C or 100°F) and let it rest for 5 minutes until it becomes foamy.
Gradually pour the yeast mixture into the flour mixture, stirring with a wooden spoon or your hands to form a sticky dough.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
After the dough has risen, punch it down and divide it into three equal portions.
Shape each portion into a baguette by flattening the dough into a rectangle and rolling it tightly lengthwise. Pinch the seam to seal and place seam-side down on a lightly floured baguette pan or parchment-lined baking sheet.
Cover the shaped baguettes with a damp kitchen towel and let them rise again for 30-45 minutes, or until they have doubled in size.
Preheat your oven to 230°C (450°F) and place a baking dish filled with water on the bottom rack to create steam for a crispy crust.
Using a sharp knife or razor blade, score the tops of the baguettes with 3-4 diagonal slashes about 1/4 inch deep.
Bake the baguettes in the preheated oven for 25-30 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Remove the baguettes from the oven and transfer them to a cooling rack. Allow them to cool completely before slicing or serving.
Nutrition Facts
Calories |
1841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.2 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3945 mg | 172% | |
| Total Carbohydrate | 384.3 g | 140% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 1.1 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 677 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
