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French baguettes

French baguettes

This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the dough, which is also very different.

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Last modified on: October 24th 2017

For 6 baguettes, you will need:

How long does it take?

PreparationRestingCookingStart to finish
41 min.4 hours 5 min.20 min.5 hours 6 min.
Preservation: For the crunchy, only a few hours, but can easily be froozen.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 French baguettes : Photo of step #1In bread-making, the water temperature is always important. It's not a fixed value, but related to 3 other temperatures: 1) the temperature of your flour, 2) the room temperature in your kitchen, and 3) the basic temperature of this recipe, which is 56-60°C.

You can calculate the temperature of the water for this recipe in one click, using this small calculator.
2 French baguettes : Photo of step #2Put in the mixer bowl 1 kg plain white flour (French Type 65) and 550 ml water.

Knead for 5 minutes at minimum speed, to well mix water and flour.

Note: For the best way to knead, see: A few tips for effective kneading at home.
7 min.
3 French baguettes : Photo of step #3Cover with a plastic sheet and let stay for 1 hour. 1 hour
4 French baguettes : Photo of step #4After this time, add 18 g salt, 250 g leaven and 7 g yeast.

Knead for about 10 minutes, ideally dough should be at the end of kneading at 73°F (23°C), or better try the window-pane test.
10 min.
5 French baguettes : Photo of step #5Put the dough, roughly shape in ball, in a plastic container, covered with a plastic sheet, and let stay for 1h30. 1 hour 30 min.
6 French baguettes : Photo of step #6After this time, pour the dough on your working surface... 3 min.
7 French baguettes : Photo of step #7...and scale pieces of 300 grams.

Note: if you plan to make half-size baguettes, you should scale 150g pieces instead.
10 min.
8 French baguettes : Photo of step #8Shape pieces of dough in balls, like in this short video on the right. 15 min.
9 French baguettes : Photo of step #9Let stay dough lumps on your working surface for 15 minutes, covered with a plastic sheet. 15 min.
10 French baguettes : Photo of step #10From lumps, shape baguettes as shown in this video. 15 min.
11 French baguettes : Photo of step #11If you use baguettes moulds, put lumps directly in, cover with plastic sheets and let stay for 1 hour.
12 French baguettes : Photo of step #12If you don't have moulds, put lumps on floured linen, then cover with plastic sheets and let stay for 1 hour. 1 hour
13 French baguettes : Photo of step #13Preheat your oven at 460°F (240°C), slash top of lumps... 1 min.
14 French baguettes : Photo of step #14...and put in the oven for about 20 minutes.

Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..
20 min.
15 French baguettes : Photo of step #15You will really appreciate the very light crumb and the crunch of the crust...
16 French baguettes : Photo of step #16...of good French baguettes.

Remarks

You can make baguettes as for other bread: plain or with different flours, or with added seeds, grains, etc.

If you want more information about making your own bread, you can look at this dedicated page.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
4006115 gr845 gr18 gr
200 %44 %80 %3 %
Per 100 g
CaloriesProteins CarbohydratesFats
2206 gr46 gr1 gr
11 %2 %4 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 baguettes : 1.95 €
Per baguettes : 0.33 €

Note : These prices are only approximate.

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Source: From Thomas marie
Grade this recipe :

More recipes?

This recipe use (among others)
Plain white flour (French Type 65)Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Ali Baba bread, Classic French white bread, Bacon rolls, Loaf for "les filles'", New leavened bread, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Couscous, Sorrel soup, Classic French white bread, Langoustine sabayon tart, Ciabatta, ... All
LeavenLeaven: You can get more informations, or check-out other recipes which use it, for example: Seeded loaf, Cretan Bread, Leavened bread, New leavened bread, Old style brioche, ... All
SaltSalt: You can get more informations, or check-out other recipes which use it, for example: Salmon chard rolls, Boeuf (beef) bourguignon, Surprise eggs, Aperitif rolls, Cheese Soufflé, ... All

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