Baguette is a French word derived from the Latin term "baculum" meaning rod or stick. A distinctive long, narrow cylindrical loaf of bread with a crispy brown crust and delicate interior crumb. By French law, a true baguette contains only flour, yeast, water and salt, each weighing around 250 grams. In Paris today, bakeries make a variety of baguettes enriched with other grains and ingredients, some even leavened with sourdough. Kept and sold in a paper bag so that air can keep the exterior of the bread dry, crusty and delicious. To be enjoyed fresh in a day or two, perfect for sandwiches, with soup or any meal.
The two-step poolish (sponge) and dough method helps to achieve the specific flavour. Normal water is used for the sponge to delay the fermentation process. Takes longer since less yeast is used, but creates a lighter crumb texture bread. Also, does not stale or dry out fast. Once the sponge is fermented overnight, added to rest of the ingredients to form a dough, kneaded and proofed for a longer time. Shaped into long loaves with flour and set to rise. Flour gives the bread a rustic look and chewier crust. Brushed with water for a crunchy exterior, slashed diagonally across on top to enable consistent expansion and baked at 400 F or 200 C for 20 to 25 minutes until golden brown. Easy to make at home with a more complex taste, absolutely mind-blowing!!!
The two-step poolish (sponge) and dough method helps to achieve the specific flavour. Normal water is used for the sponge to delay the fermentation process. Takes longer since less yeast is used, but creates a lighter crumb texture bread. Also, does not stale or dry out fast. Once the sponge is fermented overnight, added to rest of the ingredients to form a dough, kneaded and proofed for a longer time. Shaped into long loaves with flour and set to rise. Flour gives the bread a rustic look and chewier crust. Brushed with water for a crunchy exterior, slashed diagonally across on top to enable consistent expansion and baked at 400 F or 200 C for 20 to 25 minutes until golden brown. Easy to make at home with a more complex taste, absolutely mind-blowing!!!
Flour, water and yeast Dough Dough risen after 1 1/2 hrs Top edge folded inward Seam pinched firmly Baguettes set to rise Sprayed with water and slashed | Sponge in the morning Dough risen after 1 hour Shaped in a rectangle Second fold inward Rolled into a baguette Baguettes risen in 45 mins Baked baguettes |
Homemade French Baguettes
(Yields 2)
Sponge or Starter
Ingredients:
1 cup all-purpose flour
3/4 cup water (normal temperature)
1/4 teaspoon dry yeast
Method:
Prepare the sponge at night. Mix all the ingredients in a bowl until well combined. Cover and set aside to ferment overnight at room temperature (on the counter) until light and spongy.
Dough
Ingredients:
2 cups all-purpose flour
3/4 cup lukewarm water
1/2 teaspoon dry yeast
1 teaspoon salt
Method:
Next morning, add the yeast to the lukewarm water and set aside for few minutes to foam and froth.
Note: The water should be slightly warm to the touch not hot.
Stir sponge along with sifted flour, salt and yeast. Mix to form a dough. Turn out onto a lightly floured surface and knead well for 5 to 8 minutes to a soft, smooth dough. It should spring back when pressed with two fingers.
Place dough in a greased bowl, turning once. Cover with plastic wrap and let dough rise in a warm place for 1 hour. Since less yeast is used, the dough will not rise much. Deflate dough in bowl, shape, cover and allow it to rise for another 1 and 1/2 hours. Totally 2 1/2 hours for rising.
Line a baking tray with parchment paper or silpat.
After the second rising, punch the dough down to deflate the air. Divide into two and work with each on a lightly floured surface. Shape into a rough rectangle. Start by folding the top edge inward and pressing firmly with your fingers. Continue folding and pressing inward until a roll is formed. Tightly pinch the seam all over.
Place seam side down and gently roll back and forth with both hands to about 12 to 13-inches long. Transfer onto the prepared baking tray. Repeat with the remaining dough.
Cover with a tea towel and let rise in a warm place for about 45 minutes.
Preheat the oven to 400 F or 200 C. Place a worn out baking sheet or pan with hot water on the lower rack of the oven.
Spray baguettes with water. This will help the bread to get a crispy crust. With a sharp blade or knife, make 4 diagonal slashes on each loaf. Place the bread in the oven and spritz the sides of the oven using a spray bottle with water. Shut oven door immediately. Repeat spraying after every 5 minutes.
Bake for 20 to 25 minutes or until golden brown. Remove baguettes and cool on a wire rack.
Serve warm.
Note:
(Yields 2)
Sponge or Starter
Ingredients:
1 cup all-purpose flour
3/4 cup water (normal temperature)
1/4 teaspoon dry yeast
Method:
Prepare the sponge at night. Mix all the ingredients in a bowl until well combined. Cover and set aside to ferment overnight at room temperature (on the counter) until light and spongy.
Dough
Ingredients:
2 cups all-purpose flour
3/4 cup lukewarm water
1/2 teaspoon dry yeast
1 teaspoon salt
Method:
Next morning, add the yeast to the lukewarm water and set aside for few minutes to foam and froth.
Note: The water should be slightly warm to the touch not hot.
Stir sponge along with sifted flour, salt and yeast. Mix to form a dough. Turn out onto a lightly floured surface and knead well for 5 to 8 minutes to a soft, smooth dough. It should spring back when pressed with two fingers.
Place dough in a greased bowl, turning once. Cover with plastic wrap and let dough rise in a warm place for 1 hour. Since less yeast is used, the dough will not rise much. Deflate dough in bowl, shape, cover and allow it to rise for another 1 and 1/2 hours. Totally 2 1/2 hours for rising.
Line a baking tray with parchment paper or silpat.
After the second rising, punch the dough down to deflate the air. Divide into two and work with each on a lightly floured surface. Shape into a rough rectangle. Start by folding the top edge inward and pressing firmly with your fingers. Continue folding and pressing inward until a roll is formed. Tightly pinch the seam all over.
Place seam side down and gently roll back and forth with both hands to about 12 to 13-inches long. Transfer onto the prepared baking tray. Repeat with the remaining dough.
Cover with a tea towel and let rise in a warm place for about 45 minutes.
Preheat the oven to 400 F or 200 C. Place a worn out baking sheet or pan with hot water on the lower rack of the oven.
Spray baguettes with water. This will help the bread to get a crispy crust. With a sharp blade or knife, make 4 diagonal slashes on each loaf. Place the bread in the oven and spritz the sides of the oven using a spray bottle with water. Shut oven door immediately. Repeat spraying after every 5 minutes.
Bake for 20 to 25 minutes or until golden brown. Remove baguettes and cool on a wire rack.
Serve warm.
Note:
- Dough was proofed in the oven with the lights on. After shaping the dough, I placed the tray covered, again in the oven. When they doubled in size, I removed the tray from the oven and then preheated the oven. If your oven has a feature where you can put the lights on without turning the oven on, you can proof the dough using this method.
- You can experiment with wheat flour. Replace 2 cups all-purpose flour with either 1 cup wheat flour and 1 cup all-purpose flour. Allow dough to rise for a much longer time.
- For a much harder and darker crust, bake for a longer time.