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Baguette recipe for cooking at home. French baguette: recipe

Today the site will tell you how to bake a French baguette at home. He will also share little tricks that will allow you to get a unique taste, aroma and color that this type of bread is so famous for.
Recipe content:

French baguette is a real national elongated bread of French cuisine with an appetizing scallop and an amazingly crispy thin crust. When pressed lightly, it makes an indescribable sound, and a fragrant airy crumb is hidden inside. If you bake it, following all the rules, you can get an incredible taste of a fresh bun. It is believed that a real French baguette can only be tasted in France, but craftsmen have been preparing it at home for a long time. Since no exotic products are required for its preparation, everything is simple and affordable. It is served with a lot of pasta, potatoes or pasta, sandwiches and canapes are made.

If you know certain subtleties of baking a delicious baguette, then you can bake fresh bread for breakfast in the morning. Because it's instant bread.
Standard baguette ingredients: flour, salt, water, yeast. In a classic recipe, oil should not be. Sometimes water is replaced with whey or milk.
A French baker teaches to grind sifted flour with wet yeast.
When the lumps of yeast are ground with flour, warm water is added to the products and the dough is kneaded with the addition of salt.
Flour for baking should be good, the highest grade with a high content of gluten (protein).
The dough is kneaded as follows: it is taken from below, rises and stretches to force air inside. The procedure is repeated for 15 minutes, until the dough begins to come off the hands.
The kneaded dough is sprinkled with flour, covered with a towel and left for 2-3 hours to rise and increase in volume by about 2 times.
To form a baguette, the dough is laid out on the surface of the table with dusty flour, stretched into a rectangle and rolled up.
Classic baguette size: length - 65-70 cm, width - 5-6 cm, height - 3-4 cm, weight - 250 g. folded in an envelope.
The edges of the dough are sealed so that the roll does not turn around during baking.
On the surface of the bread with a sharp knife diagonally, 5-7 notches are very quickly made at the same distance from each other so that the dough does not stick to the blade.
The finished baguette is left for proofing for 1 hour.
Bread is usually baked for 10 minutes at 250°C. The oven door does not open because bread is afraid of the cold.
In industrial production, before baking, the walls of the oven are sprayed with water from a spray bottle; in home cooking, a bowl of water is placed under a baking sheet with bread.
Classic yeast dough pastries are smeared with egg before baking. But this is never done with a baguette. It can only be sprinkled with flour or seeds.
The readiness of bread is determined by the knock - it should make a booming empty sound.
Loaves are stored in linen bags, so they stale more slowly.

A simple baguette is famous for its crispy crust and layered structure, which distinguishes it from a regular loaf. To keep the layering, there is a certain method of working with the dough.

Calorie content per 100 g - 262 kcal.
The number of servings - 4 pcs.
Cooking time - 10 minutes dough kneading, about 2 hours for dough, 10 minutes baking

Ingredients:

Flour - 500 g
Water - 300 ml (can be replaced with whey)
Sea salt - 1.5 tsp
Sugar - 2 tsp
Dry yeast - 20 g (2 sachets)
Vegetable oil - 50 ml
Sesame or sunflower seeds - for sprinkling bread

Step by step preparation:

Combine flour with yeast and mix.
Add salt, sugar and mix again.
Pour in water and knead the dough until elastic and loose from the hands. Leave it under a towel for 2 hours.
Then knead the dough again and stretch it with your hands into a rectangular layer.
Roll up the dough and make a few notches.
Grease a baking sheet with vegetable oil and place the bread seam side down.
Leave it to stand for half an hour.
After this time, dust it with flour and sprinkle with sesame seeds.
Heat the oven to 230 ° C and send the bread to bake for 10 minutes.

The culinary symbol of France is the baguette. It is easy to get it in almost any supermarket, but it is much better, tastier and more interesting at home.

Ingredients:

Flour - 500 g
Dry yeast - 10 g
Salt - 2 tsp
Sugar - 2 tsp
Warm water - 400 ml
Vegetable oil - 1 tbsp.

Step by step preparation:

Pour 200 ml of warm water into a saucepan, add sugar, yeast and a couple of tablespoons of flour.
Stir the food, cover with a towel and leave for 15 minutes until a white foam appears.
Pour the remaining water into the dough, add salt and flour. Pour vegetable oil and knead elastic dough. The less it is crushed, the more porous the baguette will turn out.
Form long and narrow buns with several oblique parallel notches.
Place the baguette, seam side down, on a floured baking sheet, cover with a towel and leave to rise in a warm place for 30 minutes. Heat the oven to 200 degrees and place a container of water on the bottom shelf to create steam.
Place a baguette on top and bake for 10 minutes at 250°C until golden brown.

Amazing pastries, delicate and crispy crust, weightless crumb - a French baguette in the oven. With a cup of freshly brewed coffee and butter, it's unrealistically delicious...

Ingredients:

Flour - 1 kg
Warm drinking water - 650 ml
Quick yeast - 21 g (3 sachets)
Salt - 1-2 tbsp.
Sugar - 2 tbsp

Step by step preparation:

On a clean table, sift the flour through a sieve and make a small indentation in the middle of the slide.
Pour half of the warm water into the well into the flour.
Add yeast, sugar and salt.
Mix the contents with a spoon without touching the walls of the flour slide. Do this carefully until the contents acquire a porridge-like consistency.
Start kneading the products, gradually pouring in the remaining warm water.
Continue kneading until the dough is elastic and no longer sticky to your hands.
Form a ball from the dough. To do this, stretch the dough with your hands into a layer and fold the edges towards the center. Flip the bun over, seam side down.
Sprinkle the loaf with flour, cover with a towel and leave in a warm place for an hour.
When the dough has doubled in volume, punch it down again and form the same ball, which you put on a baking sheet and make some shallow cuts.
Cover it with a towel and leave for half an hour.
Heat the oven to 230°C and bake the baguette in the middle of the oven for 10 minutes.
When the bread is crispy and golden, transfer it to a wire rack and let cool.

A real French baguette is a song. A thin crispy crust, when lightly pressed, makes an indescribable sound, and an airy fragrant crumb is hidden inside. It is believed that a real baguette can only be tasted in France, however, Russian craftsmen have been preparing it at home for a long time.

Today the site talks about how to bake a French baguette, and shares little tricks to achieve that very unique taste, color and smell that this type of bread is famous for.

Ingredients (for 3-4 baguettes):

Baking flour - 500 g,
Cold water - 350 ml,
Warm water - 25 ml,
Yeast dry "active" - 5 g,
Salt - 10 g.

Advice from the site: in order to measure the right amount of products, it is recommended to use a kitchen scale, since the “by eye” method, as well as measurements with glasses and teaspoons, are not suitable here. In addition, the ingredients listed above do not include flour, which you will need to form baguettes and to dust a baking sheet or a special stone.

Cooking: The preparation of French baguettes takes place in 3 stages, in each of which several nuances must be taken into account.

How to knead the dough for a baguette

In a separate container, mix warm water (25 ml), yeast and 2 tablespoons of flour. Place in a warm place and wait for the dough to bubble and double in size. This will take about 20 minutes.

In a large bowl (approximately 3 liters), combine flour and salt, add the dough, mix thoroughly and gradually pour in cold water, without ceasing to knead the dough. You can also use a mixer with a special attachment. In this case, turn on the mode with the slowest speed.

Knead the dough for 7-10 minutes until it becomes elastic. The dough is ready for further manipulation when it completely separates from the walls of the bowl or mixer bowl, but continues to be slightly sticky to the touch.

I option. Turn the dough out onto a board, cover with a towel, let it rise for 20 minutes, then knead it again, wrapping the outer edges inward. This procedure must be repeated three times.

After that, form a tight ball from the dough, put it in a bowl greased with refined vegetable oil, cover with cling film and refrigerate for about 20 hours. Then take it out, put it on a table sprinkled with flour, and divide the dough into as many parts as you are going to bake baguettes - 3 if you want to make long classic ones, and 4 if you prefer short ones.

Cover with cling film again and let rise for an hour.

II option. Continue kneading the dough on a floured table for another 15 minutes, oxygenating it and ensuring that all ingredients are completely combined. If you use a mixer, then set the average speed, and reduce the kneading time to 7-8 minutes.

After the dough is completely kneaded, put it in a bowl greased with vegetable oil, cover with a slightly damp towel and leave to proof in a warm, draft-free place. You can heat the oven to 50-60 degrees, turn it off, let it cool a little for 10 minutes, and send the dough there.

How to bake a french baguette

After about 1-2 hours (time depends on the quality of the yeast and outside temperature), when the dough has tripled in volume, punch it down and either put it back in a warm place, replacing the towel with cling film, or proceed to the next cooking step.

Explanation: if you want the cavities (air holes) in the crumb of the finished bread to be large, you can start forming the baguette immediately after the first rise. If you like small air bubble marks, let the dough rise three times. In this case, the second and third time it must be kneaded when it doubles again.

How to properly form a baguette

If you have not done this before, then divide the dough into 3-4 parts (depending on what size of baguette you want to get), sprinkle the table with flour. If you decide to follow the French tradition, then form long or short baguettes with your hands.

How to bake a french baguette

To do this, knead each piece of dough into a layer 40 cm long and 20 wide. Then wrap 1/3 of each long edge inward, press down a little and fold the layer in half lengthwise. With your palm, make a small indentation in the middle and fold over it again. After that, start gently stretching the dough. When the baguette stretches a little, roll it out with your hands to the length you intended. Recall: the classic length of the baguette is 65 cm.

Put the bread on a baking sheet (or on a special stone), greased with butter or vegetable oil and sprinkled with flour. Cover baguettes with a slightly damp towel and let rise until doubled in size (about 45 minutes). Then, with a sharp knife, make transverse oblique notches on the loaves approximately 1 cm deep, sprinkle the baguettes on top with flour, or grease with milk, or sprinkle with water.

Form option: sprinkle the table with flour, sprinkle the rolling pin with it, roll each piece of dough into a rectangular layer about 1 cm thick, roll it into a tight roll along the long side and fix the seam. Decorate the ends of the baguette - give them a pointed shape, and then proceed as described above.

How to bake a french baguette

Baguettes are baked in an oven preheated to 220-230 degrees. Before placing the baking sheet with bread in the oven, place an enameled bowl of water there. This is necessary so that the baguettes get an even golden thin and crispy crust. 10 minutes after the start of the baking process, the container with the liquid must be removed, and the temperature reduced to 175-180 degrees.

How to bake a french baguette

You can do it differently - before baking, spray the walls of an already hot oven with water from a spray gun and repeat this procedure 1 more time during cooking - before lowering the temperature.

French baguette. I confess that for a long time I doubted that this popular bread could be baked at home. After all, in order for the baguette to turn out, it is necessary to observe a number of details. Which are so important that you can’t exactly call them small. The quality of flour and water, the technology of kneading dough and even “hydro injection” into a red-hot oven. In short, for me it was a situation that a Parisian baker would describe only as: - Impossible! (Of course, with the stress on the last syllable!)

There would be no limit to my doubts if it were not for the craving for experiments. And I began to make, sometimes ridiculous, but still attempts to bake a French baguette in the oven. Of course, it was a little easier for me than Arnaldo Cavallari with his ciabata. But the bread, nevertheless, did not work! My meticulousness led to the fact that I got impudent. The audacity manifested itself in the fact that I asked for help directly from the French bakery. To the email address provided on the company's website. And you know, the answer came very soon. And I sincerely thank Monsieur Jules for taking the time to respond to follow-up questions and clarifications. Of course, together we had to slightly adapt the original French baguette recipe. Because there was no place for an industrial oven in my kitchen!

And you know what I'll say. I tried it and everything turned out to be quite simple. Because the secret of bread was hidden in ... water. Rather, in its quantity. As with ciabatta, French baguette dough should be very runny and very sticky. So sticky that it sticks to everything. To the hands, to the table, to the tools. Ma-ma-ah! It's sticky! Some people won't like it, but there's no other way. As the French say, the water in the baguette dough is our everything! So. The first and perhaps the most important. The batter is a great baguette!

Eee…. Wait, that's not all! 🙂 To make the baguette crust thin and crispy, water must also be present in the oven. In liquid form and sprayed. That is, for the entire time of baking, it is necessary to put a trough with water in the oven. Plus, several times during baking, it is necessary to spray the room with a spray bottle. I did not find a clear relationship, but it seems to suggest a parallel with a well-heated sauna. When we pour water on hot rocks, it should get cooler, but we feel the heat. So, I bought some stupid squirt bottle, and on Jules' advice, I sprayed it in the oven twice.

You can continue the reasoning indefinitely, but anyway, now I know that a French baguette can be baked in the oven. And it is amazing that a fresh baguette is becoming an everyday reality. Of course, this recipe does not claim to be the best, but in originality and even in "Frenchness" it does not hold.

Ingredients:

For 4 small or 2 large baguettes, take:
1/4 tsp dry yeast
One and a half glasses of water, 325 grams
One and a half teaspoons of salt
4 cups or 500 grams flour

1. In a spacious bowl, mix yeast and warm water. Add salt, flour and knead a very sticky dough. It's great if there is a dough mixer. It’s not difficult to knead with your hands, if you don’t pay attention to the fact that it sticks terribly to your fingers! Cover with cling film, and on top with a towel and put in a warm place for 12-14 hours

2. Time has passed and the dough has doubled in size. It became even more sticky and elastic. Zhamk-zhamk on the walls with a spatula, dump on the table

3. Roll out the dough onto the table and sprinkle with flour on top. Our task is to divide the dough into 4 equal parts.

Form the dough into a rectangle and divide into four parts. You can bake two large loaves by placing one on each baking sheet. Diagonally. My oven is standard and I will bake in two batches. Two small baguettes at a time

4. Line a baking sheet with baking paper or a special cloth and sprinkle it with a handful of flour

5. It's time to roll out the loaves. It's pretty cute and fun. And you need to get used to rolling out, but it's worth it!)) To do this, roll each piece of dough twice inside yourself. Once…

and two!

Then, squeezing the dough with your palms towards the edges, quickly roll it into a long snake and place it on a baking sheet. Look at the video above. Sometimes, in fact, it is better to see once than to read a hundred!

6. Sprinkle future baguettes with flour, cover with foil and put in a warm place for proofing. For about an hour and a half

7. Time flew by quickly, our bars have grown and it's time to turn on the oven to heat up.

Preferably up to 300 degrees C, but standard household ovens are ready for only 250 C. Pour cold water into a suitable tray or pan and place on the lower level.

8. While the oven is preheating, remove the film and use a sharp knife or blade to make diagonal cuts on the loaves. Well, or pinch with kitchen scissors if there is no sharp knife!)) At an angle of 45 degrees. Pinch-pinch!

9. Sprinkle the loaves with water and send for 15-20 minutes in a preheated oven. And don't go too far! Here she is a puffball. My useless one broke on the first recipe!))

10. After 5 minutes, open the door, make a few good puffs inside the oven and on the baguette and close the door. You will spend the next few minutes on your knees in front of the stove, peering curiously into the oven through the glass!)) So?!

11. After 10 minutes, open the door and spray the baguettes again. Turn the pan 180 degrees for even frying and leave. I mean close the door!

12. Get it out in 15 minutes. And let the bread cool a bit before you start cutting it!

You can get real pleasure from tasting a warm French baguette with a ruddy crispy crust, and with a creamy garlic flavor without leaving your home. To do this, you just need to bake it in your kitchen in the oven. After all, it is not difficult at all and our simple recipes confirm this.

How to bake a French baguette in the oven - a recipe?

Ingredients:

purified water - 330 ml;
dry yeast - 0.5 tsp;
salt - 1.5 teaspoons;
wheat flour of the highest grade - 520 g.

Cooking

The secret to cooking a French baguette in the oven lies in a sufficient amount of water in the dough in proportion to the flour. The final consistency of the dough should be sticky and you should not achieve a greater density, otherwise the result will no longer be a French baguette. So let's get started. Pour water heated to 36-38 degrees into a wide container, dissolve yeast in it, add salt, sift flour into it and knead the dough. It is ideal to use a dough mixer or a bread machine for this. When kneading with our hands, we try not to pay attention to the excessive stickiness of the working mass, and knead it for at least ten minutes. After that, cover the container with the dough with a film and a towel and put it in heat. It is necessary that the mass doubled in volume. The time required for this depends on many factors, primarily the quality of the yeast and, of course, the temperature in the room.

Place the risen dough on a floured surface and divide into four equal pieces. From each of them we form a rectangle, and then fold it in half several times and stretch it until we get a long flagellum. We place the received products on a baking sheet, having previously covered it with a parchment sheet. We crush future baguettes quite a bit with flour, cover with cling film and a towel and put in heat for proofing for at least one hour. After that, we make notches on the surface of each baguette at an angle of 45 degrees with a sharp knife and put it in an oven preheated to 230 degrees, having previously installed a tray with water on its lower level. After five minutes, open the door and spray the products with water from a spray bottle. We do the same procedure after fifteen minutes from the start of the baking process. This is necessary so that the baguettes turn out with a thin golden crust and their surface does not crack. In total, at this temperature, baguettes are baked for about thirty minutes. But you still need to focus on the capabilities of your oven.

It turns out that making a classic French white baguette at home is not difficult at all. True, in the process of preparation and in the set of ingredients there are several nuances. But, if you really set out to make French bread at home, then you will definitely succeed; you just need to follow the recommendations and, of course, given that this is bread, do everything with love and in a good mood.

All are based on the pre-preparation of dough - the basis for the dough, thanks to which it rises. Made with yeast, water and sugar. You can cook the dough without first preparing the base, but then the yeast immediately enters a more complex environment, it is more difficult for them to start working, so when cooking without a base, you need to add more of them.

One 100-gram pack of "live" yeast is equal to four packs of dry yeast.

Thanks to sifting flour, the dough is more airy, it immediately has less lumps.

The French consider water the main thing. Or rather, its quantity. There should be enough water in the dough, and enough is when the dough is very sticky. The secret to a crispy baguette is in the presence of water during baking. It is for this that a container with water is placed in the oven, and the bread itself is sprinkled several times during baking.

The standard baguette length is 65 cm, but sometimes it can reach 1 meter.

Classic recipe

From the ingredients we need:

flour 500 gr.
water 300 ml.
sugar 1 tablespoon
salt 1 teaspoon
dry yeast 1 package (11 gr.) or briquette of "live" yeast

First, we prepare the dough - the basis of the dough, thanks to which the dough "rises".

If we use dry yeast, then pour warm (about 34 0 C) water into a bowl, pour a bag of yeast and sugar into it, mix everything. Add 2-3 tablespoons of flour to this and mix again. The consistency of the mixture should be like liquid sour cream. The main thing in the preparation of sourdough is the temperature of the water, because. in cold water, yeast bacteria will not start to work, and in too hot water they will die. Cover the bowl with the mixture with a towel and let it warm for 30 minutes.

If we use “live” yeast, then the base is prepared as follows: put ¼ of a briquette of yeast into a glass of warm water and leave for 15 minutes. Yeast will begin to foam - this means that they can be used. Then we do the already familiar procedure: mix in 3-4 tablespoons of flour and leave for 30 minutes warm in a bowl covered with a napkin.

Sift flour, add salt and dough and knead the dough. It will be very sticky and soft. We cover it with a napkin and leave it in a bowl and in a warm place for 12 hours. Time is needed for the dough to rise, i.e. will increase in size (approximately two times).

Gently separate the dough from the sides of the bowl with a spatula and roll it onto the table in flour. Knead a little and divide into 2 or 4 parts (depending on the size of the oven and the desired size of the baguette).

We roll out each individual part of the dough and fold it in half inside ourselves twice. And then you need to roll out the dough, evenly distributing the dough so that it turns out to be even along the entire length.

Let's start baking

We spread the baguettes on parchment paper on a baking sheet, sprinkle with flour and cover with a film on top and leave for an hour and a half.

After an hour and a half, preheat the oven. The desired temperature for baking a baguette is 300 degrees, but most ovens are rated at 250, but if you have a Kuppersberg oven, then there are no problems. Place a container of water at the bottom of the oven.

While the oven is preheating, remove the film from our bars and make diagonal cuts with a sharp knife. Then sprinkle with water and send for 10 minutes in the oven.

After 10 minutes, open the oven and spray again, close and let the baguettes stand for another 10 minutes. Then open the oven, turn the baking sheet 180 degrees for even baking and leave in the oven for another 5 minutes, and then lower the temperature to 180 degrees and bake the baguette for another 10 minutes.

After the time is up, take it out of the oven and let it cool down a bit.

Homemade baguette is ready!

It was a recipe for a classic baguette, which, with the right preparation of the dough and following all the steps, turns out to be as similar in taste to the baguettes that are prepared in bakeries.

Taste Variations

You can also diversify the baguette with different flavors, for example, cheese or garlic butter.

with garlic oil you will need:

1 baguette
150 grams of butter
2 garlic cloves
3 tablespoons parsley (chopped)
salt and pepper

We keep the butter at room temperature (if after the refrigerator) so that it becomes soft. Mince or crush garlic cloves. Mix oil, garlic, parsley, salt and pepper in a food processor or with a blender (mixer), but do not beat into a fluffy mass.

On the finished and cooled baguette, we make cuts with a knife (the same as we did before baking it). In order not to wrinkle the bread and not severely damage the crust, it is better to take a special bread knife - with wavy edges of the blade. With a spoon or a special knife, put the oil in the cuts.

We wrap the bread in foil, seal the edges tightly and bake in a preheated oven at a temperature of 175 degrees: 10 minutes on each side.

Enjoy your meal!