Baguette
Probably the most iconic image of France, this long, light, airy bread with its characteristically crispy crust dates back to the 19th century, when wheat and white breads were no longer a privilege of the rich. Baguettes were made even before the invention of their name.
The word baguette first entered use in 1920, derived from the Latin root baculum, meaning stick or staff, which became baccheto in Italian. Baguettes were first baked as long, wide loaves of bread, but a 1920 law prevented workers from beginning work before 4AM, making it impossible for bakers to finish baking the bread in time for breakfast.
They then gave baguettes their typical long, thin shape in order to speed up the baking process. The bread was baked in steam ovens, which were first brought to Paris by an Austrian named August Zang, whom some French sources credit with the invention of the baguette. Read more
Another characteristic of the baguette is its typical flower-petal design on the top of the crust, made by making diagonal slashes with a curved knife on top of the loaves before they are put to bake. Today, baguettes can be found throughout France, and they are available for sale in nearly every boulangerie, as well as baked at home.
The texture and flavor of a good baguette can transform any sandwich into a gourmet meal. Baguettes are also flexible – they can be made into bruschettas, turned into croutons or garlic bread, used for mopping up sauces, or simply dipped in olive oil as a snack.
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Recipe variations
Baguette
READY IN 6h 10minThe following recipe gives instructions on how to prepare traditional baguettes. The ingredients needed are just flour, water, yeast, and salt. Take into account the resting time when planning.
Poolish Baguette
READY IN 4h 25minThe following recipe is adapted from the French Culinary Institute's Fundamental Techniques of Classic Bread Baking. It shows how to make baguettes with poolish, a type of pre-ferment made with commercial yeast often used in French baking that gives flavor and softness to the dough. Note to take resting time into account when planning on making this recipe.
Sourdough Baguette
READY IN 1d 10hThe following is the sourdough baguette recipe, which is a bit more complicated than the typical traditional one made with yeast. Still, besides yeast-leavened baguettes, the traditional recipe states that baguettes can also be made with the sourdough starter. The levain is ready to use when it has at least doubled in size and is light and feathery, with visible yeast strands when being scooped out of the jar. Be mindful not to let it rest for too long or in a room too warm because it will become watery and hard to work with. If you wish for a more open end crumb, add 50-100 ml (3-7 tbsp) more water to the dough to make it wetter. The whole process of making this bread lasts for over a day, so take all of the proofing and resting time into account when planning.
Baguette Authentic recipe
The following recipe gives instructions on how to prepare traditional baguettes. The ingredients needed are just flour, water, yeast, and salt. Take into account the resting time when planning.
WHERE TO EAT The best Baguette in the world (according to food experts)
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