B
aguette [baˈɡɛt] is the best bread ever! No wonder that ten billion of these long, thin loaves are produced each year in France. Baguette has a diameter of about 5 or 6 centimeters (2″ or 2.3″), and it’s usual length is 65 centimeters (26″), but it can be up to a meter (40″) long! A traditional French baguette is made of four ingredients: flour, yeast, salt and water, and this rule is proscribed by the law – The Bread Decree of 1993!
Nowadays, besides the traditional one, you can find different kinds of baguettes – sprinkled with sesame, poppy or pumpkin seeds, or with other flours added (corn flour, rye flour) etc.
There is an interesting story about the origin of the baguette’s shape. The legend has it that Napoleon Bonaparte himself requested his army boulangers to create a thin, elongated loaf, so his soldiers could carry the bread effortlessly – in their trousers!
Wheater you’ll carry it in your trousers, or under your arm, first you have to make one, and here is the simplest baguette recipe ever, so: 3-2-1 – bake!!
Baguette Recipe
by:Tereza Alabanda,The Pastry Maestra
PRINT PDF (EN) ISPIŠI PDF (HR)Prep. time : 20 minutes
Cook time : 15 minutes
Ready in 90 minutes
Level : Basic
Ingredients:- Bread flour 250g (8.8oz)
- Dry yeast 4g (1Tsp)
- Water 150g (5.3oz)
- Salt 5g (1Tsp)
- Combine water and yeast, and stir until yeast dissolves.
- Put flour and salt into a bowl of a stand mixer fitted with the hook attachment. Mix on low speed and add water with yeast. Continue mixing for approximately 10 minutes until the dough becomes smooth and uniform.
- Cover the dough and let it ferment until it doubles in size.
- Punch down the dough.
- Round the dough and shape it into a long, thin cylinder.
- Place the shaped dough into a baguette mold. Proof until it rises 50% in volume.
- Brush the baguette with egg wash. If you wish, at this point you can sprinkle some seeds (sesame, sunflower, poppy seeds or pumpkin seeds) on top of the baguette. Score 5 diagonal cuts in the baguette.
- Bake the baguette at 220ºC (430°F) for 15-20 minutes, until golden brown.
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