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.
796,606 254.4/5 for 205 ratings
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Last modified on: October 24th 2017

For 6 baguettes, you will need:

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
41 min.4 hours 5 min.20 min.5 hours 6 min.
Keeping: 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?
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Step by step recipe


Stage 1
French baguettes : Photo of step #1
In 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.

Stage 2 - 7 min.
French baguettes : Photo of step #2
Put 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.

Stage 3 - 1 hour
French baguettes : Photo of step #3
Cover with a plastic sheet and let stay for 1 hour.

Stage 4 - 10 min.
French baguettes : Photo of step #4
After 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.

Stage 5 - 1 hour 30 min.
French baguettes : Photo of step #5
Put the dough, roughly shape in ball, in a plastic container, covered with a plastic sheet, and let stay for 1h30.

Stage 6 - 3 min.
French baguettes : Photo of step #6
After this time, pour the dough on your working surface...

Stage 7 - 10 min.
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.

Stage 8 - 15 min.
Shape pieces of dough in balls, like in this short video on the right.

Stage 9 - 15 min.
French baguettes : Photo of step #9
Let stay dough lumps on your working surface for 15 minutes, covered with a plastic sheet.

Stage 10 - 15 min.
From lumps, shape baguettes as shown in this video.

Stage 11
French baguettes : Photo of step #11
If you use baguettes moulds, put lumps directly in, cover with plastic sheets and let stay for 1 hour.

Stage 12 - 1 hour
French baguettes : Photo of step #12
If you don't have moulds, put lumps on floured linen, then cover with plastic sheets and let stay for 1 hour.

Stage 13 - 1 min.
French baguettes : Photo of step #13
Preheat your oven at 460°F (240°C), slash top of lumps...

Stage 14 - 20 min.
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..

Stage 15
French baguettes : Photo of step #15
You will really appreciate the very light crumb and the crunch of the crust...

Stage 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
Energetic valueProteins CarbohydratesFats
3,991 Kcal or 16,710 Kj113 gr845 gr18 gr
200 %43 %80 %3 %
Per 100 g
Energetic valueProteins CarbohydratesFats
219 Kcal or 917 Kj6 gr46 gr1 gr
11 %2 %4 %<1 %
Per baguettes
Energetic valueProteins CarbohydratesFats
665 Kcal or 2,784 Kj19 gr141 gr3 gr
33 %7 %13 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Some recipes that use this recipe

Stuffed baguette
Stuffed baguette

This baguette is "stuffed", rather than merely filled: hollowed out and refilled with a tasty mix of sautéed onions, fried bacon bits and eggs, before browning in the oven. A useful way to use up a leftover baguette, even if it is already going dry. It makes a great dish that children love, and...
4,727 52 min.
See all recipes that use it

Source

From Thomas marie.

More recipes?

This recipe uses (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: Cretan Bread, Olive and pesto bread, Roscoff loaf, Mustard baps, Seeded loaf, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Quick courgette soup with cheese, Vegetable stock, Provençal braised carrots, Toffee apple upside-down cake, Rum babas, ... All
LeavenLeaven: You can get more informations, or check-out other recipes which use it, for example: Ali Baba bread, Old style brioche, Peanut rolls, Saucipain, Seeded loaf, ... All
SaltSalt: You can get more informations, or check-out other recipes which use it, for example: Mexican tart, Gratin slices with spinach, Roasted Cauliflower, Chicken with rice and leeks, Avocado with gravlax, ... All

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