A baguette is baked very easily if you know a few secrets. You can make your own baguette in the morning. This is a fast food bread.

Sift 500 grams of flour. Put 10 grams of wet yeast into the flour and rub it thoroughly with flour.
Pay attention, everyone puts yeast in water, but the French baker teaches to grind yeast with flour. This baker makes baguettes for the President of France.

Every year in France there is a competition for the best baguette. The winner, in addition to monetary reward, receives the right to deliver baguettes to the presidential palace. This recipe is from a baker who has received this honorary right.

In France, there is a tradition, every morning, early, they go to the bakery for a baguette for breakfast. The French do not eat yesterday's bread.

After the lumps of yeast are ground with flour, add in small portions warm water (about 350 milliliters) and knead the bread. When kneading, add 10 grams of salt.
Note, Standard Recipe for the baguette: flour, salt, water, yeast. There should not be any oil in the dough!

The secret of baguette kneading

It is necessary to take the dough from below and, lifting it, stretch it so that more air can be forced into the dough. Repeat this procedure and repeat again. The batch lasts 15 minutes. After 15 minutes, the dough will start to stick to your hands. This means that the dough is already well kneaded.
This is the difference between the method of kneading dough for French baguettes and traditional kneading. yeast dough.

Sprinkle the kneaded dough with a little flour, cover with a towel and let it rise. The dough is suitable for about two to three hours, increases in volume by 2 times.

We form a classic French baguette

Dust the surface of the table with flour. Lay out the dough, cutting it into two equal parts, since this recipe indicates the rate for making two baguettes.
Stretch each part with your hands into a rectangle. Roll up this rectangle. It turns out a baguette.
There are certain requirements for the baguette size: length - 65-70 cm, width - 5-6 cm, height - 3-4 cm. Standard weight - 250 g.

Carefully seal the edges so that the roll does not turn around during baking. real baguettes should have thin tips, which are the result of hand-rolling the dough.

With a knife we ​​make incisions - notches. 5-7 diagonal cuts, the so-called "cat's ears".

Use a very sharp blade. You can even make notches with just a blade. We apply notches quickly so that the dough does not stick to the blade.

The baguette is formed. We post it on parchment paper, dusted with flour, and put on proofing (for about 1 hour), and then - in the oven. Temperature 250 degrees. Bake exactly 10 minutes.

Good baking depends on good flour. Take flour premium high in gluten (protein).
Be sure to sprinkle the walls before putting the baguette in the oven. oven from a water spray bottle. IN home oven to bake a baguette, it will not be superfluous to put a bowl of water under the bottom of the baking sheet.

Baking in the oven with and without steam

Can form an Eppie baguette

This is a very popular baguette. It is especially loved by families with small children. Because a child can break off a piece of a baguette and eat it like a bun.

Along the entire length of the twisted roll - with culinary scissors we make cuts at the same distance from each other. The incised piece is immediately taken to the side (left / right). It turns out a kind of pigtail. And nothing complicated.

Another secret you need to know about the baguette

Usually products made from yeast dough are smeared with egg before baking. A baguette is never lubricated with an egg. It is allowed to sprinkle the baguette with flour. Only.

The second way to form a baguette: spread the dough with your hands into an oval, then apply the edges of the dough to the center and again in half - you get a loaf. We roll it a little to improve the shape.

Baking bread is like a double edged sword faster dough ripens, the faster it then becomes stale. That is, if you add less yeast and give them more time to work, then the bread will turn out tastier, and vice versa - quickly ripened dough gives tasteless brittle bread, which quickly becomes stale.

As a bonus - a recipe for pate, which is served with a baguette

Fry the onion in a mixture of vegetable and butter. We pass the onion at a not very high temperature until translucent.

Grinding walnuts in a food processor. Add 2 hard-boiled eggs, a little mustard, black pepper, salt, sauteed onions to the chopped nuts - mix everything in a blender. Chopped garlic can be added to the pate.

Put the finished pate in a gravy boat and serve with a baguette.

Baguette - the cult bread of the French

Undoubtedly, like any other homemade bread recipe, this one requires a little attention and a little diligence. But in general, I can’t say that cooking a homemade French baguette is something prohibitively difficult. No more difficult than baking the same Italian Ciabatta bread!

I will tell and show you all the subtleties and nuances of cooking a French baguette in the oven. I am sure that everything will work out perfectly for you, and you will be 100% satisfied with the result!

Ingredients:

Cooking step by step with photos:

The recipe for a French baguette in the oven includes simple and quite available ingredients: wheat flour, water, salt and instant yeast. The latter differ from just dry yeast in that they are added directly to the flour.

So, in a suitable dish, sift the wheat flour. It is better to take a larger bowl or pan, as the dough will increase greatly in volume during the fermentation process.

Add salt and instant dry yeast to the flour. We mix everything very carefully.

We knead the dough. At first it will be very sticky and resemble a heterogeneous thick porridge, but in the process of kneading it will become more elastic and smooth. It is best to knead the dough with a mixer with a hook attachment, but with your hands it will also work just as well, but longer. My mixer kneaded the dough for about 10-12 minutes. Ready dough for a French baguette, it does not stick very much to the fingers. We tighten the dishes cling film, make punctures in it with a toothpick and leave at room temperature for 10-12 hours. It is best to make the dough in the evening so that you can bake baguettes in the morning.

Sprinkle the work surface wheat flour and carefully pour the dough out of the bowl onto it, helping with a spatula or scraper. I decided to make 4 baguettes, but you can make more or less.

We divide the dough into the required number of parts. We take one piece, knead it with our palms into a rectangle. Dust your fingers with flour as the dough is very soft and sticky. We fold the dough in length or twist it into a roll - as you prefer. We pinch the seams.

And now with our palms we roll the workpiece on the table to get such a tourniquet. Approximately a couple of centimeters thick. We do the same with the rest of the test.

Now our preparation for the future French baguettes you need to distance yourself, that is, to rest and rise. To do this, we take a towel made of natural fabric (choose one and use it all - you don’t need to wash it every time, just shake off the excess flour). Sprinkle a towel with wheat flour and rub it into the fabric so that the dough does not stick. We lay the blanks, as in the photo. We make folds between the baguettes so that the blanks do not stick together. We cover the dough with a towel so that it does not wind up and is not covered with a crust, and leave it for 1 hour.

20 minutes before the start of baking, turn on the oven to warm up - 250 degrees. We put a bowl of water at the bottom of the oven - baguettes are baked in a water bath. The blanks are spaced and rounded.

Thanks to Raisa Savkova, I enjoyed wandering around her blog.

I baked and made sure that it’s really not the gods who burn pots - in the most antediluvian gas oven of the times of the Soviet Union, you can cook baguettes that store buns are not good for.

And you can bake at least every day: in the evening I put the dough - in the morning I baked it for breakfast (of course, if breakfast is not at 6 in the morning). Well, I couldn’t stand it until the morning, I tried to manage by midnight and taste what happened. On the other hand, if the baking had failed, no one would have seen my “work”, except perhaps the vigilant neighbors under the window of the third floor ... "

Baguette recipe, dough preparation and baking

Products:

• flour - about 700 g;


• water - 350 ml;


• fresh yeast - 20 g;


• two teaspoons of salt;


• for lubricating dishes and hands - a tablespoon of vegetable oil.

The original recipe for baguettes called for 500g of flour, but I honestly don't know how people get 350ml of water and 500g of flour to knead dough that can be worked with by hand. I already take different flour, anyway, I usually put in more than indicated in the recipes.

Okay, I immediately sift 5 cups of flour (200 ml each) into a bowl.

I crumble the yeast.

Now you need to rub the yeast into the flour with your hands.

I add salt. I heat the water until the finger feels a good warmth when dipped. I pour water into the flour.

I knead the dough with a spoon.

I sprinkle the table with flour and continue to knead on it with my hands.

It takes about a glass of flour to bring the dough to the standard and then dust the table. Knead for 15 minutes to get a soft, smooth dough. If it sticks slightly to your hands, it is better not to add more flour, but to grease your hands. vegetable oil.

I also grease the bowl with vegetable oil.

I put a ball of dough in it.

If you leave it to rise until the morning, then it is also advisable to grease the dough itself with oil, and tighten the bowl with cling film to avoid drying out. In heat, in this case, you do not need to put it, just leave it on the table in the kitchen.

I decided to speed up the process: I lit the oven to heat up, put a cutting board on top of the stove, put a bowl of dough on it and covered it with a towel.

There is no sugar in the baguette recipe, which is probably why the dough took longer to rise than, say, cheese bread or poppy seed pie. Two hours came up, grew to the very towel and stuck to it in several places:

I dust the work surface with flour, spread the dough.

I lightly crush it and divide it into four equal parts - four baguettes will turn out (for me, my wife and two "Totos" - enough for one snack).

I knead the workpiece with my hands into an oval cake.

I fold one of its long sides to the middle, press it well with my fingers.

Also the other side.

Now cut in half again and pinch.

I rolled the sausage a little so that it stretched the entire length of the baking sheet. I dust the parchment a little with flour, make a fold in the middle so that the baguettes do not touch.

I also spread the remaining two baguettes on paper on a baking sheet. I put it in heat to part, about an hour. After that, it remains to make several decorative oblique cuts with the blade.

Cut firmly so that the dough does not stretch. I made incisions before proofing, so they blurred for me, it didn’t turn out very nice.

Before baking baguettes, you need to place a deep baking sheet with water on the bottom of the oven, and spray the oven itself well with a spray bottle.

I put the bread in the oven, sprinkle it on the walls again and close the door. The temperature in my oven, judging by the height of the flame and the noise of the burner, was over 200 degrees, and the recipe indicated 250 degrees.

After 25 minutes, the logs turned red, they began to smell, of course, earlier, well, my instinct told me that they were already ready inside. The test "on a toothpick" confirmed that the flair did not disappoint.

I quickly baked a second batch, wrapped the baguettes in towels, and waited for them to cool a little. Now I will try...

Who would have thought - only four products, such a simple recipe for baguettes, and what a miracle it turns out! A thin, crispy crust and a soft, springy, slightly stretchy crumb ... In general, I ate, looking at the night, and went to watch bread dreams ...

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 the same. unique taste, color and smell, which 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 the flour and salt, add the dough, mix thoroughly and gradually pour in cold water without stopping kneading the dough. You can also use a mixer with a special nozzle. 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 about 1 cm deep on the loaves, 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.

A baguette is a famous French long loaf with a lush porous crumb and a crispy crust. It is baked from the most common products, and even if the first attempt to bake such bread fails, pretty soon even a novice housewife can do the baking recipe!

Traditional french baguette

Ingredients:

0.5 kg flour

400 ml water

2 tsp salt

2 teaspoons of sugar

10 g yeast

1 st. tablespoon butter (preferably butter)

How to cook a french baguette on dough:

1. Dough is prepared from yeast, sugar, part of warm water and flour. It should stand for about 15 minutes until it turns into a bubbly mass. It is necessary to add the remaining ingredients to the resulting mass and knead the dough: it should turn out to be elastic, not too tight and only slightly sticky to the hands.
2. From the resulting dough, you need to form long baguettes, put them on a floured baking sheet, make oblique cuts about 1 cm deep on the blanks, cover with a towel or film and leave for at least half an hour until the dough rises 2-3 times.
3. For those who love savory baguettes, it is recommended to brush the surface of the loaf with a mixture of one yolk, 250 ml of water and salt to taste. Or sprinkle pastries with water and sprinkle with coarse salt.
4. Approached baguettes must be put in the oven, heated to a temperature of 200-240 ° C. In order for the dough to fit better, it is necessary to provide a moist environment. To do this, you need to put a heat-resistant dish with water in the oven.
5. 10 minutes after the start of baking, the water can be removed and the baguette baked for another 10-15 minutes until golden brown.
6. Put the finished loaf on a wire rack, cover with a towel and let cool.
7. Bon appetit!