Classic French Baguette Recipe

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Baguette is one of the most iconic French bread, known for its long and slender shape, crispy crust, and soft, chewy interior. While it may seem simple, making the perfect baguette requires attention to detail and a few key techniques. In this recipe, we will explore the traditional French way of making baguette, using only the finest ingredients and no additives.


QUALITY:
To begin with, it's essential to choose high-quality flour, water, and yeast. The "baguette de tradition française" is made from wheat flour, water, yeast, and common salt. Some recipes also use pre-ferments or other bread pre-ferments to increase flavor complexity. You can also add whole-wheat flour or other grains such as rye to create a unique flavor and texture.


MAIN STEPS:
The first step is to mix the ingredients and let the dough rest for several hours. This process is called autolyse and is essential to develop gluten and improve the texture of the dough. After that, it's time to knead the dough, shape it into a baguette, and let it rise for the second time. The final step is to bake the baguette at high temperature, creating a crispy crust and a soft, chewy interior.


SERVED WITH:
Baguette is a versatile bread that goes well with a variety of dishes. It's perfect for sandwiches/panini, such as the classic jambon-beurre (ham and butter) or as a side to soups and stews. In France, baguette is often served as part of a traditional breakfast, alongside croissants and coffee.

If you're wondering which dish to serve with Crème Baguette, some of the most popular French dishes include Coq au Vin, Ratatouille, Bouillabaisse, and Escargots de Bourgogne. However, Baguette can also be enjoyed with cheese, charcuterie, or simply with a drizzle of olive oil and balsamic vinegar.

French Onion Soup: Baguette slices are often placed on top of a bowl of hot soup, topped with melted cheese and broiled until crispy.

Croque-monsieur: A classic French grilled ham and cheese sandwich often made with a baguette.

Jambon-beurre sandwich: A simple French sandwich made with butter and ham on a baguette.

Pan bagnat: A French sandwich made with tuna, olives, eggs, and other ingredients, all stuffed inside a hollowed-out baguette.

Bruschetta: Toasted slices of baguette topped with tomatoes, basil, and other ingredients.

Crostini: Similar to bruschetta, crostini are small slices of baguette topped with a variety of ingredients, such as cheese, spreads, and meats.

Chicken Liver Pâté: A French spread made with chicken liver, butter, and herbs, typically served with sliced baguette or crostini.

Cheese platter: Baguette is often served as a side to a platter of cheeses, fruits, and other accompaniments.

Tapenade: A spread made from olives, capers, and anchovies, often served on baguette slices.

Pissaladière: A French tart made with caramelized onions and anchovies, often served on a bed of baguette slices.

Bread pudding: A dessert made by soaking baguette slices in custard and baking until set.

Tartine: A French open-faced sandwich typically made with various toppings (such as avocado or smoked salmon) on a toasted baguette.


INTERNATIONALLY:

Banh mi: A Vietnamese sandwich typically made with grilled pork, pate, pickled vegetables, and served on a baguette.

Panzanella: An Italian salad made with stale bread (often a baguette), tomatoes, onions, and fresh basil.

Bruschetta: An Italian appetizer that features toasted baguette slices topped with tomatoes, basil, and garlic.

Grilled cheese sandwich: A classic American sandwich made with cheese and grilled between slices of bread (often a baguette).

Garlic bread: A popular side dish made by topping sliced baguette with garlic, butter, and herbs before toasting or baking.

Ceviche: A Latin American dish made with raw fish that is typically served with baguette slices for dipping.

Pesto bruschetta: Another variation of Italian bruschetta, topped with pesto sauce, mozzarella cheese, and fresh tomatoes.

Goulash: A Hungarian stew typically served with sliced baguette to soak up the flavorful broth.

Crostini: An Italian appetizer similar to bruschetta, but with smaller toasted baguette slices and a variety of toppings.

Tomato Soup: A classic American soup often served with a toasted baguette for dipping.

Shakshuka: A Middle Eastern breakfast dish of eggs poached in a tomato and pepper sauce.

Crostini: small Italian toasts topped with various toppings, such as cheese, meats, or vegetables.

Bahn mi: a Vietnamese sandwich typically made with grilled pork or chicken, pickled vegetables, and a spread made with liver pâté or mayonnaise, served on a baguette.

Po' boy: a traditional sandwich from Louisiana made with fried seafood, typically shrimp or oysters, served on a French bread roll that is similar to a baguette.

Cuban sandwich: a popular sandwich from Florida made with roast pork, ham, Swiss cheese, pickles, and mustard, served on a Cuban bread roll that is similar to a baguette.

Banh mi thit: a Vietnamese sandwich made with grilled pork or other meats, pickled vegetables, and mayonnaise or pâté, served on a baguette.

Chivito: a popular sandwich from Uruguay made with beef, ham, cheese, and various toppings, typically served on a soft, round bread roll that is similar to a baguette.

Sabich: an Israeli sandwich made with fried eggplant, boiled eggs, hummus, and various toppings, served on a pita bread or a baguette.

Muffuletta: a popular sandwich from New Orleans made with Italian cold cuts, cheese, and a spicy olive salad, served on a large, round loaf of bread that is similar to a baguette.

Cheesy garlic bread: a popular side dish made with sliced baguette, butter, garlic, and cheese, baked until golden and bubbly.

Caprese Salad: an Italian salad made with sliced tomatoes, fresh mozzarella, and basil, drizzled with olive oil and balsamic vinegar, often served with slices of baguette.

Garlic shrimp: a Spanish tapa made with shrimp sautéed in garlic and olive oil, often served with slices of bread, including baguette.

Pappa al pomodoro: an Italian soup made with bread, tomatoes, garlic, and olive oil, often served with slices of toasted bread, including baguette.


In conclusion, making the perfect baguette requires patience, skill, and high-quality ingredients. By following this traditional French recipe, you can create an endless number of recipes!

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 ( if 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.

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04 - Stretch and fold the Dough few times...

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05 - ... and then roll it to a Baguette Shape.

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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 ).

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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.

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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

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