Description
French baguette embodies Paris bakery tradition with crisp golden crust and tender interior. Professional techniques ensure perfect crunch and authentic flavor for home bakers seeking classic French bread experience.
Ingredients
Scale
- 3 cups (720 milliliters/24.4 fl oz) lukewarm water
- 6 cups (720 grams/25.4 oz) all-purpose flour
- 2 teaspoons (8 grams/0.28 oz) yeast
- 2 teaspoons (12 grams/0.42 oz) salt
Instructions
- Overnight Fermentation: Blend dry ingredients in a large bowl, gradually incorporating water to form a shaggy dough. Cover with plastic wrap and let rest at room temperature for 12-20 hours to develop complex flavors and texture.
- Dough Preparation: Observe the fermented dough’s bubbly, transformed state. Liberally flour the work surface and carefully stretch the dough, gently folding to create elongated baguette shapes with minimal deflation.
- Shaping and Proofing: Transfer shaped loaves to a floured baking sheet. Using a sharp blade, make diagonal scoring cuts across the surface to control expansion. Allow baguettes to proof in a warm, draft-free area for 1-2 hours while preheating the oven to 450°F (230°C).
- Steam Creation: Position a deep metal pan filled with boiling water on the lower oven rack to generate steam. This critical step ensures a crisp, caramelized exterior characteristic of authentic French baguettes.
- Baking Process: Slide baguettes onto the middle rack, maintaining the steam pan underneath. After 10 minutes, remove excess water to prevent sogginess. Continue baking for 25-30 minutes until loaves develop a rich, golden-brown color and produce a hollow sound when tapped on the bottom.
Notes
- Fermentation Fundamentals: The overnight rest transforms simple ingredients into a complex, flavorful dough with enhanced texture and depth. This extended period allows natural yeast development and gluten relaxation.
- Flour Power: Generous flour application prevents sticky situations during shaping. Use a light, consistent dusting on work surfaces, hands, and baking sheets to maintain dough integrity.
- Scoring Secrets: Precise diagonal cuts across the baguette surface aren’t just decorative. These strategic slashes control bread expansion, creating signature crust patterns and allowing optimal oven spring.
- Steam Strategy: Introducing boiling water creates a professional bakery environment. The moisture develops a crispy, caramelized exterior while ensuring a soft, airy interior characteristic of authentic French baguettes.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Snacks, Lunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 250
- Sugar: 0 g
- Sodium: 24 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 0 mg