How long I wanted to bake a real French baguette! This delicious long bread with a crispy crust and a soft center, from which beautiful small sandwiches are made, and which is delicious just like that!

For a long time I walked around the recipe, it all seemed like a baguette at home was complicated. But then I was asked to cook French onion soup. And, as you know, croutons from a French baguette with cheese are served to him! But there was no long bread in the store, and serving croutons from ordinary bread would not be authentic ... And so I decided - since the baguette is not in the store, I’ll bake it at home!

And it turned out that baking a homemade baguette is a very simple matter, but rather a very simple and enjoyable one. In general, baking homemade bread is an incomparable pleasant experience! Fiddling with the dough for bread is more mysterious than with cakes and pies, you feel like a sorceress and a real Keeper of the Hearth!

Having studied several recipes, I learned that baguettes are different! Rice (who would have thought that you can add boiled rice to the dough!), Onions (mmm ... we’ll try them again!), But for the first time I decided to bake a simple baguette. Flour, yeast, water, salt and sugar - that's the whole set of ingredients, and what a delicious bread it turns out!

Most baguette recipes take dry yeast, but since I prefer fresh yeast, I simply did not have any dry yeast. Then I looked carefully, and - hurray! - I managed to find the recipe on the Magic Food website, where the dough is mixed with fresh yeast. And mixes in an unusual way. If I’m used to the fact that fresh yeast is ground with sugar and diluted with water, then in this recipe they crumble directly into flour! This is a recipe for French baker Richard Bertine. Very interesting. Let's try!
  If you have dry yeast, I recommend baking baguettes according to the recipe of my friend Marie on her website: http://receptimari.com/vipechka/nesladkaya-vipechka/xachapuri-pizza-chebureki/frantsuzskiy-baget-v-duhovke.html

I slightly reduced the amount of ingredients, because I had not 20, but 15 g of yeast. I bring my version in parentheses - the original.

Ingredients:

For 3 baguettes:

• 15 (20) g of fresh yeast;
• 3 and ¾ (5) cups of flour (my cup is 200 grams, 130 g of flour is placed in it, if without top);
• 300 (400) ml of warm water (38C);
• 1 with a small top (1.5) teaspoon of salt;
• A pinch of sugar;
• A little vegetable oil for greasing hands, a bowl and a table.

How to bake:

Take a large enough bowl and sift all the flour there.

Flour is enriched with oxygen, which yeast needs for good fermentation, becomes airy!

And now, freshly pressed yeast, crushed by hands with fresh hands, trying to make the crumbs smaller.

Salt and sugar.

And we rub the yeast with flour with our fingers to a fine fluffy crumb, like we grind flour and butter for shortbread cookies. Only smaller, the more uniform, the better that the yeast mixes well with flour. Pounded yeast is collected in a heap on top of a flour hill.

Now we make a deepening in the flour with yeast - sort of like a crater of a volcano - and pour water into it. Water should be well warm, but not hot.

Stir the dough first with a fork.

Then, sprinkling flour on the table, put the dough out of the bowl and continue to knead on the table.
  There are several important nuances:

1. The dough should remain a little sticky. Do not add a lot of flour, and then the baguette will turn out airy and soft!
2. And so that the dough does not stick strongly to the hands and the table, a little grease them with vegetable oil. Just do not overdo it, a thin layer is quite enough. At first I poured a little flour on the table twice, and then greased the table with butter, and the dough stopped sticking, it was very nice to knead.
3. And another important point - we will knead for a long time, at least 15, and better - 20 minutes. But it only seems that long. I got used to rushing all the time, and at first I thought, wow, for 20 minutes knead the dough! Yes, so much can be done during this time! But it is necessary to knead the dough properly - then it will rise well, and the bread will turn out to be lush and soft, even if it does not have eggs or butter. And then, in the process of kneading, the dough becomes homogeneous, smooth, and even without adding flour, it ceases to stick.

Here, the dough at the beginning of the batch:

In 5 minutes:

And after 10 minutes:

It turned out to be very nice - do not rush anywhere, knead a warm, pleasant dough and think about something, looking out the window at the spring rain. After all, sometimes we don’t have enough time to just relax and think about something different - so, try kneading yeast dough, this is a great relaxation!

After 15-20 minutes, put the dough in a bowl greased with vegetable oil, cover with a clean towel and put in a warm place for an hour and a half.

As time passes, the dough will come up and begin to get out of the bowl.

Grind the table with flour and knock the dough out of the bowl onto the table. No need to swap!

Just divide the dough into 3 slices (if you bake a full portion, then by 4).

From each lump of dough we form a rectangle, stretching it with your hands. The rectangular cake will be small, smaller than a sheet of A4 paper - but don’t worry, in the process of forming the baguette will be the length of the entire baking sheet.

Now bend one edge of the rectangle to the center.

Then we bend the second edge in the same way to the middle.

Fold the blank in half (that is, in total, four times), and pinch the edge.

Now roll the baguette on the table to make a sausage. Try to keep it the same thickness along its entire length. I didn’t fold one of the baguettes, but simply rolled the dough with a roll and plucked the edges.

We put the first baguette on a baking sheet, sprinkled with flour, and form the second and third bread. We spread them on a baking sheet at a distance of several centimeters from each other, just three things fit.

Cover with a towel and set in heat for half an hour. I turned on the 50C oven to warm up, opened the door, and put the baking tray with baguettes on top of the stove.

A quarter of an hour (that is, 15 minutes before you put the baguettes in the oven), we make diagonal cuts on them - with a sharp knife obliquely. Again, cover with a towel, and let the oven heat up to 200-220C.

Now one more nuance from another French chef, Chef Laszlo Gyomrey (did not find a transcription, so I quote the name in the original). Marie shared this advice, thank you so much! Otherwise, my baguettes would turn out to be nibbled. 🙂

Before putting the baguettes in the oven, we heat the cast-iron pan on the stove (the handle is also cast-iron so that it does not melt), and put the hot pan in the oven. Then we put a baking tray with bread. Pour a glass of cold water into the pan (carefully, steam!). And close the oven door.

And the site Magical Food advises before placing baguettes, spraying the walls of the oven with a spray bottle, just keep in mind that “zhikalka” should be food, not from “Mr. Muscles”, but the one from which you spray indoor plants. Spraying can be repeated several times during baking so that the crust on the bread does not dry out.

I also added water to the pan twice as I bake (closer to the end of the baking, in the beginning I tried to look less so that the baguettes fit well).

Bake baguettes for 30-35 minutes at 220C, until golden brown.

Hooray, here they are, our baguettes! And so that the crust on them softened a little, I still covered them with a hot towel, after sprinkling the baking sheet and the bread itself with boiled water. 5-7 minutes - and the crust is soft, but crispy!

And what a magnificent, delicate crumb!

What are they tasty and fragrant! Homemade baguettes turned out to be a hundred times tastier than the purchased bread! We barely waited for them to cool off a bit to try.

It's great to bake bread at home! And after the baguettes at home, I wanted to learn something else. Maybe a different kind of baguette, or maybe bread with a mixture of cereals, or rye-wheat! Come on the light, try together!

Prepare a dough for a baguette.Pour 170 milliliters of warm water into a bowl - water temperature 32 - 35 ° С. Add yeast to the water at the tip of the knife and leave for 10-15 minutes. In the meantime, prepare the flour. Sift 250 grams of white flour into a bowl, add a pinch of salt, mix, add soaked yeast to the flour. Stir with a fork or a spoon until soft dough is obtained, additionally mix with hands, cover with a film and leave the dough at room temperature for 12-16 hours.



After 12 hours, we begin to prepare the dough for baguettes. Pour 500 milliliters of warm water into a bowl, water temperature 32 - 35 ° С. Add 12.5 grams of saf-levyur yeast to the water, this is 2.5 teaspoons and leave for 10-15 minutes.

• 

  While we prepare the flour. Sift 750 grams of white flour into a mixer bowl, add 3 teaspoons of salt, mix. You can knead the dough for a baguette manually or with the help of a dough mixer, we use a dough mixer. After 10 minutes, mix the yeast and start kneading the dough. Stirring with a mixer at low speed, gradually add the yeast to the flour. Without stopping mixing, gradually add the dough prepared the day before. Knead the dough, the dough needs to be well knead We put the finished dough into a bowl, cover with a film and leave at room temperature for proofing for 1-1.5 hours. In this case, the dough should increase in volume by 4-5 times.

  

  We put the dough on the table. Table and hands must first be sprinkled with flour. We crush the dough. Fold it with an envelope, sweeping away the excess flour with a brush. We return the dough to a bowl, cover with a film and leave at room temperature for proofing for an hour and a half. In this case, the dough should increase in volume by 4-5 times. What can be tastier than fresh homemade bread, and what is the aroma of it in the house. In the section on our website https: //www.site/ you will find many interesting recipes for delicious homemade bread.

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  We sprinkle the table with flour and, dipping our hands in the flour, we spread the approached dough on the table. We kneel and divide into 5-6 equal parts, depending on how thick we want to get baguettes. Usually, the length of the baguette is 60-65 centimeters, the diameter is 4-6 centimeters. From this number of products we get 6 baguettes with a length of 50 centimeters and a diameter of 4 centimeters.

  

  Each part is alternately rolled into a roll, bending the corners inward, and returned to its place. Now take the piece of dough that was rolled first into the roll. With one hand we raise and bend the edge of the dough, press it with the second, we do this along the entire length of the workpiece.

  

  We unfold the dough and repeat this process on the other hand two times in a row, giving the workpiece a baguette shape. Hand palms roll baguette to the desired length.

  

  We lay out the blank on a baking sheet lined with baking paper, and cover it with a towel, slightly moisten the towel with a water spray. Leave for proofing for 60 minutes.

  

  After an hour, gently using a scalpel or razor, make diagonal cuts of 0.5 centimeter depth at a distance of 4-5 centimeters from each other.

  

  We bake a French baguette in a preheated oven at a temperature of 240 degrees Celsius for about 20 minutes, until golden brown. The oven must first be moistened well. We have an oven with a humidifier, in a conventional oven you need to insert a baking sheet into the oven and spray it well with water, using a spray gun. The crust of the baguette should be fragile like glass, and the crumb is white and very soft. Baguette is a very appetizing, beautiful and delicious bread. No one can say which bread is tastier, but definitely, without any doubt - French baguette is one of the most delicious breads on earth.

  

  We take out the finished baguette from the oven, put it on the wire rack, let it cool and serve a fresh, delicious, real French baguette to the table. As you can see, one baguette did not wait for the final photograph, it was eaten with great pleasure by our family members.

French baguettes, long crispy loafs, loved by everyone. It is very pleasant to spread a little butter on a piece of still warm baguette, make a cup of coffee and enjoy the great taste and aroma of freshly baked bread. It’s not difficult to make French baguettes; you can knead the dough in a bread machine or manually, and bake in the oven. If desired, baguettes can be sprinkled with different seeds - pumpkin and sunflower seeds, black and white sesame seeds. This will give the bread a special charm.

Ingredients

To prepare French baguettes you will need:

325 ml of water;

1.5 tsp Sahara;

1.5 tsp salts;

450 g of flour;

1.5 tsp yeast

a mixture of different seeds (pumpkin, sunflower, black and white sesame seeds).

Cooking steps

To prepare the dough for French baguettes in a bread maker, place all the ingredients in the bread maker container in the order: water, salt and sugar, flour, yeast. Select the "yeast dough" mode.

Preheat the oven to 220 degrees. Divide the dough into 2 parts. Grease a baking sheet with oil. From the dough to form two French baguettes, put on a baking sheet and let it go 10 minutes.

then, with a sharp knife, make shallow cuts on the surface of the baguettes, grease with water and sprinkle with a mixture of seeds. Leave to rise for another 10 minutes. During this time, the oven warmed up to 220 degrees. Put the baking tray with French baguettes in the oven for 5-7 minutes, then reduce the temperature to 180 degrees and bake until cooked for another 20-30 minutes.

Crispy, tasty, fragrant French baguettes are ready.

Bon appetit, please your loved ones!

Most people think that baguette is such an elongated bread, but this product has other features besides an oblong shape. Here, not only form is important, but also the production process. Oblong bread with a crispy crust, moist, aromatic, with uneven crumb becomes a tasty addition to almost every snack in France - it is even served with dishes with lots of pasta, pasta or potatoes. You can bake a baguette at home in the oven and enjoy its wonderful taste, the recipe for this baking is not at all complicated and can be done by any housewife.

French baguette - recipe and history

Some theories say that this roll was invented by Napoleon's baker, and its elongated shape facilitated transportation. Other theories of the origin of the baguette tell us that it has a pedigree in Vienna and spread throughout the world during the crisis after the First World War, mainly due to the shorter production time than traditional bread. No less believable is the version according to which at the beginning of the nineteenth century, many people carried with them a knife for cutting bread, which was uncomfortable and dangerous. Therefore, bread was invented that could be easily carried with you, and which does not require a knife! A loaf was invented that did not require slicing. Skillfully made long loaf breaks into slices, which are very convenient to eat. It should also be borne in mind that tactile sensations affect taste, so crisp and moist crumb promise us a delicious holiday!

French baguettes are made only from wheat flour, yeast, salt and water. Traditional products have different weights:

• French baguette in the traditional version of about 250 grams.
• Large items with a weight of 400 g are called flute (translated from French flute).
• Smaller products weighing 125 grams are called ficelle (which means twine, twine).
• Paris baguette is a larger product.

Many people love this crispy pastry, but few have tried to cook it on their own. We will tell you how to bake a baguette in the oven at home.

Homemade baguette recipe in the oven at home

• Recipe author: unknown, but according to one version, Napoleon's cook
• After cooking you will get 4 baguettes

Dough for baguette in the oven - 4 pieces:

• 550 g of wheat flour,
• 380 g of water,
• 1 teaspoon of dry yeast
• 2 teaspoons of salt.

Homemade baguette in the oven - cooking procedure

If we do not use baguettes immediately, you can refresh them by placing them in the oven with steam for a few minutes.

As you can see, the recipe for a French baguette is not at all complicated. A little patience, a minimum of ingredients and delicious pastries from distant France will appear on your table.

Before baking, you can slightly sprinkle the product with water and sprinkle with caraway seeds or sesame seeds. Fragrant long loafs can be eaten warm with jam or butter. Delicious fresh homemade garlic baguettes, they will be a great addition to mashed soup or another first dish.

The bread baked according to this recipe, similar to the bread of which you can find on our website. Focaccia has the same crumbly crumb structure and similar taste.

A real French baguette is a song. A thin crisp with a slight pressure makes an indescribable sound, and inside there is an airy fragrant crumb. It is believed that a real baguette can be tasted only in France, but Russian craftsmen have long been preparing it at home.

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

Ingredients (for 3-4 baguettes):

• Bakery flour - 500 g,
• Cold water - 350 ml,
• Warm water - 25 ml,
• Dry "active" yeast - 5 g,
• Salt - 10 g.

Tip from the site:   in order to measure the right amount of food, it is recommended to use a kitchen scale, since the “by eye” method, as well as measurements with glasses and teaspoons, do not fit here. In addition, the ingredients listed above do not include flour, which you will need to form baguettes and to sprinkle 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 dough for baguette correctly

In a separate container, mix warm water (25 ml), yeast and 2 tablespoons of flour. Put in a warm place and wait until the dough begins to bubble and doubles. It takes about 20 minutes.

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

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

I option.   Put the dough on the board, cover with a towel, wait until it rises 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 put in the refrigerator for about 20 hours. Then take it out, put it on the table, sprinkled with flour, and divide the dough into as many parts as you are going to bake baguettes - by 3 if you want to make long classic ones, and by 4 if you prefer short ones.

Again, cover with cling film and leave for an hour to reach.

II option.   Continue to knead the dough on a flour-sprinkled table for another 15 minutes, saturate it with oxygen and achieve a complete connection of all the ingredients. If you use a mixer, set the average speed, and reduce the kneading time to 7-8 minutes.

After the dough is fully kneaded, put it in a bowl greased with vegetable oil, cover with a slightly damp towel and place for proofing in a warm place in which there are no drafts. You can heat the oven to 50-60 degrees, turn it off, let it cool slightly for 10 minutes, and send the dough there.

How to bake a french baguette

After about 1-2 hours (the time depends on the quality of the yeast and the outside temperature), when the dough increases in volume by a factor of three, knead it 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, then you can start forming a baguette immediately after the first rise. If you like small traces of air bubbles, then let the dough rise three times. In this case, for the second and third time, it must be knocked down when it doubles again.

How to form a baguette correctly

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 flour on the table. If you decide to follow French traditions, then form long or short baguettes with your hands.

How to bake a french baguette

To do this, mash each piece of dough into a layer 40 cm long and 20 wide. Then, wrap 1/3 of each long edge inwards, take a little and fold the layer in half lengthwise. With your palm, make a small depression in the middle and fold it again. After that, gently stretch the dough. When the baguette is a little stretched, roll it with your hands to the length that you intended. Recall: the classic length of the baguette is 65 cm.

Put bread on a baking sheet (or on a special stone) greased with butter or vegetable oil and sprinkled with flour. Cover the baguettes with a slightly damp towel and let stand until they are doubled (about 45 minutes). Then, with a sharp knife, make cross oblique cuts on loaves about 1 cm deep, sprinkle the baguettes on top with flour, or coat with milk, or sprinkle with water.

Forming 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 dense roll on the long side and fix the seam. Draw up the ends of the baguette - give them a pointed shape, and then proceed as described above.

French baguette baking rules

Baguettes are baked in an oven preheated to 220-230 degrees. Before placing the baking tray with bread in the oven, put in an enameled bowl of water. This is necessary so that the baguettes get an even golden thin and crisp. About 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 in another way - before baking, spray the walls of a hot oven with water from a spray bottle and repeat this procedure 1 more time during cooking - before lowering the temperature.