Metric:
250gr Strong White Flour
( plus extra for dusting )
180ml Water
5gr Dried Yeast
5gr Salt
Optional:
30ml Olive Oil
( plus extra for oiling. See Notes )
TRADITIONAL FRENCH RECIPE: This is the traditional french recipe for the classic and super famous french baguette. Honestly, you won't find a more accurate recipe for baguette anywhere else on the net.
The "baguette de tradition française" is made from wheat flour, water, yeast, and common salt. It does not contain additives, but it may contain up to 2% broad bean flour, up to 0.5% soya flour, and up to 0.3% wheat malt flour.
While a regular baguette is made with a direct addition of baker's yeast, it is not unusual for artisan-style loaves to be made with a pre-ferment or "poolish", "biga" or other bread pre-ferments to increase flavor complexity and other characteristics, as well as the addition of whole-wheat flour, or other grains such as rye.
Baguettes are closely connected to France, though they are made around the world. In France, not all long loaves are baguettes; for example, a short, almost rugby ball shaped loaf is a bâtard (literally, bastard), or a "torpedo loaf" in English; its origin is variously explained, but undocumented.
Another tubular shaped loaf is known as a flûte, also known in the United States as a parisienne. Flûtes closely resemble baguettes and weigh more or less than these, depending on the region.
A thinner loaf is called a ficelle (string). A short baguette is sometimes known as a baton (stick), or even referred to using the English translation.
Skill Level:  |
Time: 5 Hours |
Price:  |
Makes: 1 or 2 small |
Ingredients:
| Conversions |
Directions:
01 - Place the Flour, Salt, Yeast, Olive Oil ( if used ) in a mixer with a dough hook attached and start mixing.
02 - Add the Water little by little, and keep mixing until you have a smooth dough.
03 - Oil the Dough outside ( is Oil is used, otherwise, flower it ) and place it in a bowl. Cover it with a tower and allow it do grow for about 2.5 Hours.
04 - Stretch and fold the Dough few times and then roll it to a Baguette Shape.
05 - Place on a tray, cover and leave it to doubled in size for about 2 hours.
06 - Preheat the oven to 220C / 425F.
07 - Splash some water on the walls of the oven to create some steam ( this will help form the crust ).
08 - Right before baking, slash the top of each baguette three times.
09 - Bake the baguettes for 30 minutes.
10 - Lower the temperature to 200C / 400F and cook for 10 more minutes or until golden.
Notes:
- Don't let the Yeast and Salt touch each other till you actually mix the dough.
- The addition of Oil is a good idea if you want the bread to last longer. Lack of Oil allows the bread to go stale within a day or so. However, by law in France, bread cannot have added Oil or Fat.
- Spalashing Water on the walls of the Oven: be VERY careful in an electric overn.
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| Written by: Uncut Recipes | Disclaimer |
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