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Authentic Baguette Recipe
Paris, France
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
With its recognizable shape, crispy golden brown exterior, and undeniable charm, a baguette is a world-renowned staple of French cuisine and culture. Extremely prominent in its home country, the bread can be bought nearly everywhere, in one of the numerous boulangeries. This elongated, slender kind of bread is traditionally made solely with wheat flour, water, yeast, and salt. The authentic dough composition is defined by law, and can, besides the essential ingredients, incorporate small amounts of broad bean, soya, or wheat malt flour. Artisanal loaves are sometimes made with bread starter instead of yeast, which enhances the flavor complexity. A typical baguette weighs about 250 grams (8.8 oz), has about 5 or 6 cm (2 inches) in width, and is approximately 65 cm (25.6 inches) long. The preparation starts by mixing the required ingredients and kneading a smooth dough, which is then left to rise for several hours. The risen dough is then shaped into a baguette form, sliced with ... Read more
Cooking tips
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flour
The traditional French baguette is made with type 55 flour, which has less protein than the regular all-purpose flour (usually around 11.5 %). Since type 55 is not easily found in stores outside of France, try buying it online or simply use the unbleached all-purpose flour. -
poolish
Poolish, a wet sponge (pre-ferment) made with equal amounts of flour and water, and some yeast, increases the extensibility and the flavor complexity of the dough. If working with a pre-fermented dough, make sure it does not become overripe, since that will destroy the gluten and make the dough weak and hard to handle. -
method
Avoid kneading the dough. Instead, fold it over at least twice before shaping the loaves. The dough needs to be very sticky because its moist consistency is responsible for the chewy texture of the bread. Make sure not to over-proof the dough once you have shaped it (an adequately proofed baguette should be just shy of doubled in volume). When proofing, the loaves need to be supported from the sides ... Read more -
authentic features
The authentic loaf should have a deep golden brown-colored exterior and a cream-colored interior. The crust needs to be very crispy. The crumb should have irregular alveoli and elasticity, meaning it should spring back once pressed. A traditional kind has a lightly sweet and yeasty scent. The flavor should be nutty, buttery, sweet, and savory.
Recipe variations
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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.
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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.
Poolish Baguette
PREP 40min
COOK 25min
RESTING 3h 20min
READY IN 4h 25min
The 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.
Ingredients
Poolish Baguette
FOR THE POOLISH
56g (1/2 cup) bread flour
56 ml (1/4 cup) cool water
1g (1/5 tsp) fresh yeast
FOR THE FINAL DOUGH
754g (6 1/3 cups) bread flour
511 ml (2 cups + 2 tbsp) water
16g (1 tbsp) salt
6g (1 tsp) fresh yeast
Preparation
1
Poolish Baguette
Step 1/9
Gather the ingredients for the poolish, making sure that the water temperature is around 24°C (75°F). In a big bowl, mix the bread flour, water, and yeast, using a wooden spoon. Once the ingredients are blended, scrape down the edges of the bowl, cover with some plastic wrap, and leave to rest at 22°C (70ºF) for 12 to 14 hours.
Step 2/9
Gather the ingredients for the final dough. Mix the flour and the water, using an electric mixer fitted with a dough hook, on low speed until blended. Let the mixture rest for 15 minutes.
Step 3/9
Next, add the yeast, salt, and the poolish, then mix on low for 5 minutes. Increase the speed to medium and mix for approximately 8 more minutes, until the dough comes together, but remains a bit sticky. Perform a windowpane test by stretching a small piece of dough out to the light to check the gluten formation. Take a small amount of dough (size of a golf ball) and hold it with thumbs and first two fingers of both hands. If the dough doesn't tear once you fully extend your fingers, it is ready to rise.
Step 4/9
Place the dough into a lightly oiled dish, cover with some plastic wrap, and leave to rest for an hour.
Step 5/9
Take off the plastic wrap, fold the dough, cover again, and leave to rest for another hour.
Step 6/9
Place the baking stone/tiles into the oven for about an hour before you start baking and preheat to 240°C (470ºF). Also, if you are using a pan to create steam, put it in the oven now as well.
Step 7/9
Dust a clean work surface with flour. Divide the rested dough into four 350g (12.3 oz) pieces. Cover with plastic wrap and let the dough rest on the work surface for 15 minutes.
Step 8/9
Uncover the dough, dust the surface with some more flour, if needed, and lightly press on the pieces to degas. Shape the baguettes and place them, seam side facing downwards, into a baguette pan. Cover with plastic wrap and proof for 45 minutes.
Step 9/9
Uncover the dough and score the loaves, using a bread lame or razor. Add a cup of ice to the hot pan in the oven, and place the loaves of bread onto the hot baking stone. Bake, with steam, for 25 minutes, or until the sides have hardened and the loaves are golden brown. Move to wire racks to cool.
Other Variations
-
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.
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