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French Baguette

A French baguette is an incredibly delicious bread. Who can resist a piece of fresh crispy baguette with a little butter, favorite jam or jelly, and of course, a freshly brewed coffee, a great start to the day, isn't it?

Why not bake a French baguette at home? Yes, the process is not quick, in French bakeries baguettes are made with sourdough and yeast, and all of this requires time for fermentation and dough rising. I offer a more domestic recipe, without sourdough, only with yeast. It will require some effort, but believe me, the baguettes turn out amazing, just as good as the French ones!

Flour (wheat all-purpose)

4 cups

Water

1 1/2 cups

Dry Yeast

2 1/4 teaspoons

Salt

2 teaspoons

Sugar

2 teaspoons

To prepare a French baguette, place all dry ingredients in the mixer bowl, mix them slightly, and add water with a temperature of 27 degrees Fahrenheit. Mix everything on medium speed with the mixer until you reach a uniform consistency using the dough hook attachment.

You don't need to knead the dough for long, just gather everything into a fairly sticky uniform lump. This can be done without a mixer, using a spatula or a special scraper.

Prepare a clean bowl, grease it lightly with vegetable oil, and place the dough here. Cover it with plastic wrap and place it in a warm place (25-28 degrees Fahrenheit) to rise for 45 minutes.

This recipe's main ingredient is flour, so make sure to use a quality and tested one.

Now the risen dough needs to be folded, it should be done by a unique folding technique. Take the dough from one edge, pull it upward...

To prevent the dough from sticking to your hands, dip your fingers in water.

Then fold the stretched edge upwards, take the opposite edge of the dough, stretch it again, and fold it upwards. Do this from all four sides, as if folding the dough into several layers. Cover with plastic wrap again and let it rise for 45 minutes. When the dough has risen again, repeat the same folding process and let the dough rise again.

Take your time here, the dough should rise well, affected by temperature, humidity, and the type of yeast you use. I use Dr. Oetker yeast, quick-acting, in the green package.

Sprinkle a little flour on the work surface and gently place the risen dough, divide it into two parts.

From each part, shape a small rectangle (flatbread) and fold it like an envelope.

Turn our dough pieces over, cover with plastic wrap, and let them rest for 15-20 minutes.

Now, shape the baguette, take our dough piece and shape a small rectangle. Roll the dough from one edge, pressing the edge, roll and press again, and so on.

Make the final fold of the dough, pinch the end well, and roll it. Form the baguette from the second dough piece in the same way.

Line a baking sheet with parchment paper, sprinkle lightly with flour. Place our future baguettes on the sheet, spaced apart. Since I don't have a special form for proofing and baking baguettes, I use parchment paper. Make folds in the middle and on the sides of the baguettes. To prevent the parchment from opening on the sides, support it with towels.

Cover the baguettes with a towel, spray them well with water and let them proof for a final 50-60 minutes.

15 minutes before the end of proofing, preheat the oven to 200-220 degrees Fahrenheit and ensure it is well heated. Baguettes are baked in hot, humid air; if your oven doesn't have this function, place a container of water on the oven floor.

After proofing, remove all towels, carefully stretch the parchment, and dust the baguettes with flour.

Then, using a sharp knife or blade, make characteristic cuts on the baguettes. Don't hesitate to make deep cuts, they will beautifully open up during baking.

Place the baguettes in the well-preheated oven for 20-25 minutes. Baking time may vary depending on your oven; my baguettes were ready exactly after 24 minutes. The baguettes should have a nice golden color, a firm crust, and sound hollow when tapped.