French Baguette / Baguette (oven)

[French baguette, in my opinion, is one of the easiest breads to make. The simplest ingredients and great results with a fantastic crust!]

French Baguette / Baguette (oven)

Category: Yeast bread

Ingredients
Wheat flour, premium	500g.
Water	350
Salt	10g.
Yeast, pressed	10g.
Flour for sprinkling	handful

Cooking method

• French baguette, in my opinion, is one of the easiest breads to make. The simplest ingredients and great results with a fantastic crust!
• Of course, for a Frenchman, a baguette is not just an elongated loaf. This is a strictly defined loaf weighing about 320g. having 7 diagonal cuts (if you make 5 cuts, then this will be "le pain" - "bread"). Everything else is no longer Baguette.
• We will not bother with French requirements (for me, for example, a baker's stone dictates its own requirements for a baguette in length) and we will make wonderful bread, which may not have all the external features of a baguette, but completely authentic in quality.
• So:
• 1. Take wheat flour, it is best to take the French type 55. If there is no such flour, then any white baking flour will do, rub the yeast in it with your hands until fine crumbs, add water and salt. Knead into the dough until it comes off easily from the table and hands. Form the dough into a ball, transfer it to a dusted bowl with flour, cover with a towel and put it all in a warm place for 1 hour.
• 2. Preheat the oven to 250C.
• 3. Place the dough on a floured table. Divide the dough into four portions. Form each part into a tight (very tight!) Loaf. Transfer each piece to a towel dusted with flour, separating each loaf from the other with a fold. Cover the top with another towel. Leave it in a warm place for 45 to 60 minutes or until the workpieces are doubled.
• 4. Transfer the blanks to a floured shovel. Sprinkle flour on top of the loaves. Make several diagonal cuts on each loaf. Spray the sides of the oven with water. Plant the loaves on the stone quickly. Spray the oven with water again. Bake the loaves for 10 - 15 minutes until golden brown, which you prefer (15 minutes is already a fairly dark crust or "bien cuit"as the French say).
• 5. Cool the finished baguettes on the wire rack.
• 
• 
• 
• 6. Bon appetit!

The dish is designed for

4 loaves

Time for preparing:

about 2 hours 30 minutes

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Tell me, is it easy to mold it like a loaf or roll it into a layer and then twist it tight?

[baguette]

Good question!

Loaf molding is the most important thing here:

1. We crimp the ball with our palm.
2. Wrap one third towards the center and seal the folded edge very well.
3. Wrap the other third towards the center and also seal the edge.
4. The resulting blank is folded in half (lengthwise) and we also seal the seam very well (we literally press on the seam with our fingers!) We get an oblong header flattened on one side.
5. Now we take the workpiece and turn it over on its side so that the flattened edge is at the bottom. We equalize and slightly stretch the workpiece with our hands, giving it a more even oblong shape.

It may seem that it is difficult, but it is worth doing it once and everything will become clear. In general, I think of a lot of ways. You can search YouTube for videos with examples of molding - anything with the word baguette... It doesn't matter that the video will be in French or some other language, but you will see the techniques of molding baguettes.

Yes, and I forgot to clarify - in step 5, roll the workpiece a little, leveling it and at the same time stretching it and giving it the correct cylindrical shape.

Thank you very much for the clarification, I think they must be included in the recipe description. I liked the recipe, I will definitely try to bake it.

Many things are basic and don't always depend on the recipe. Repeating them in each recipe will lead to duplicate information. The forum has a special section dedicated to molded loaves. I think correctly that there, as if by default, are collected tips on how to shape various dough pieces.

And if it was not possible to find the answer there, then it is logical to contact the author of the desired recipe or to the moderator of the topic devoted to shaping.

The turn came to the baguette, after watching the video of how to cook it correctly, I decided to try to cook. Here's what happened and cut ... I liked it, nothing complicated, but the result is pleasing
Idol32, thanks

Such a good baguette! Now it is necessary on mature test try. Now I bake all such quick rolls on mature dough - the result is very pleasing!

Such a good baguette! Now it is necessary on mature test try. Now I bake all such quick rolls on mature dough - the result is very pleasing!

I went, read and so I'll try to do

My daughter loves French bread very much, I will delight her tomorrow with baguettes

Try them on a mature test - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=152783.0... It will be even better!

I forgot to add: there was a mistake with the amount of yeast in the recipe with mature dough. They should be taken no more than 10g for such an amount of flour. And it is better to cut it: 3g for a mature dough and 3g for the main batch.

Thank you. I looked at the recipe, but I'll start with these - it's easier.

can you use the recipe, but knead in a bread maker, then bake in the oven?

can you use the recipe, but knead in a bread maker, then bake in the oven?

:)Sure you may ....

:)Sure you may ....

Do I understand correctly that it is enough to place the ingredients and turn on the kneading of the base bread dough?
Someone tried - share plz. experience.

Do I understand correctly that it is enough to place the ingredients and start kneading the base bread dough?
Someone tried - share plz. experience.

That's right, I put all the products in the bread maker. Turned on dumplings mode, and the rest is prescription

[Idol32]

And thanks again, Idol32, for your recipes - now baguettes!
Has baked already several times, but I forgot to thank!

Nice baguettes! Now we need to do it on the old test!

I really want to bake such a baguette, but the first time did not work out, did not turn red at all, baked for 45 minutes, and in the end it was pale on top, and itself like a brick))))) Now the dough already formed fits and I will try to bake it again, I hope it will work out )))

If the bread did not want to brown, then perhaps the flour is poor in sugar. They say about such bakers "strong until the heat". Either it's the oven. What kind of flour do you use?

Flour "Pudov"

That's all that's left of two baguettes after breakfast! Actually, the baguettes were not planned today. I was going to bake "Rustic Bread on a Bige", but in the morning I found out that the biga lasted for a day, not 12 hours, it turned out that the family was left without bread for breakfast ... Baguettes saved the day! Delicious unusually, and the dough in general is a song! Poem! To say that everyone is happy is to say nothing, in general, my mother told me to "go and write a review", so thank you from the whole family!

Please tell me, can Saf-moment yeast be used? and how much to add? Is there a radical difference in taste if you take pressed or dry yeast?

What to take is a matter of taste and habit. Dry should be taken about three times less than pressed. Good luck!

Good day! Now I am trying to bake for the first time baguettes according to your recipe, I took dry yeast, the dough interferes with HP. I have a question-doubt: is it really boring for flour 500 g and 350 g of water ??? I added, like yours, and the dough didn’t become a ball, it came out a little thin, I added flour by the eye, but about 150-200 g was there before the dough became thicker. I'm waiting now.I look at so many good reviews, did everyone really succeed with that amount of ingredients? What can I be doing wrong? Will the baguettes work or should it be so liquid?

Everyone liked the shape of a baguette with a ring so much that now I try all the recipes of the bread I like in it. Sprinkled with sesame at the request of the workers. This bread is simple to perform and tastes good. Thanks for the recipe.

And if the oven is in a steam oven, what temperature should you set?
... And what steam?
Wonderful recipe!

The temperature does not depend on steam - bake on the one indicated in the recipe.

You have wonderful bread ...

In general, in a baguette (in Russian "stick"), the main thing is the crust. This is bread with a minimum of crumb and a maximum of crust. Plus, cuts are also required for additional crispy corners. Otherwise, it is no longer a baguette.

Here's the perfect baguette in my opinion:

[Idol32]

Idol32, baked baguettes today according to your recipe, only baked goods after about 24 hours. My impressions - the dough was very liquid right away, if I had not read many times about baking baguettes, I would certainly have added flour, and so patiently kneaded stretching the dough and finally it began to peel off from the hands and bowl, formed a ball and put it on the rack for 20 minutes and so I repeated 4 times, the dough became great, just a song, I got such a pleasure to stretch and fold it, if I didn’t do it myself, I didn’t believe that without adding flour from the batter it turned out to be a springy, silky dough, then put it in the refrigerator in the evening Razik stretched the dough again, as it began to crawl out of my container and in the morning baked baguettes, mini baguettes 28 cm long and weight 85 g, since a simple gas oven baked with water in a baking dish at 250 degrees and 25 minutes. The baguettes turned out to be very fragrant, crispy and with a soft airy crumb. She formed the baguettes by slightly dipping her hands in flour, the dough became simply magnificent. : a-kiss: Here is my photocounter.

and this is a cutter.

Thanks a lot for the recipe.

Good day to all! I laid everything down strictly according to the recipe, the girl already asked the question about the ratio of pressed yeast and dry yeast, but I want to repeat it and threw 3.5, or rather even 4, my scales are not measured so accurately. but I very much doubt that something will happen ((please calm me down, the dough is very liquid, never when I didn’t work with it, but I’ll still follow the recipe strictly. I really want it to work

[Olga]

Olga, it will definitely work, it should work if you follow the recipe.

Thank you very much for your support, these are such crooked ones)) next time I will weigh and bake on a stone, because there obviously should be more than 3)) I hurried and I need to work on shaping). In general, thanks to the author for the recipe!




mini loaves turned out, not baguettes



the crumb is a little damp, huh? probably won't be able to bake?

the crumb is a little damp, huh? probably won't be able to bake?

To ensure that the bread is baked in the oven, use Thermometers, oven temperature probes

[Olga]

Olga, well, it looks beautiful.

[mandarina73]

mandarina73, Next time, try cutting baguettes (or at least loaves) a little differently. Mentally divide the workpiece into not three equal parts in length. Make cuts in the middle. Make them so that each next cut begins in the middle of the previous one. Here's an illustration.


Here are the cuts that result (in the picture there is bread from my cafe):

🔗
Pictured: margarita, baguette and land mine.

Thank you very much for your advice, I will take everything into account, I love this site




@ Idol32 what a beauty !! Thank you separately for the advice on how to cut

In the heat of the heat))

Good evening. Is the oven supposed to warm up at 250 degrees this entire hour?

[olpe]

olpe, if you bake on a stone, then yes. And maybe longer, if the stone is very thick, it should be heated as much as possible, and this is not quick. If there is no stone, then look at your oven - how long it takes to get the right temperature.