how to make your “homemade” baguette? Here is an easy recipe
The French baguette is listed as an intangible heritage of humanity by Unesco. Its crumb and crispness are the pride of bakers in France. You will never do as well as your craftsman, but at a low price, making his wand is quite easy. Here is the recipe.
Your taste buds are already tickling. The smell of good hot bread in your kitchen. The pride of presenting your homemade baguette. Get started, we “wiped” the flour for you, by testing this recipe! Budget: 1.5 to 2 euros to make 4 baguettes.
A corrugated mold to bake 4 baguettes (10 to 15 euros in stores)
A large salad bowl
A whisk or spatula
750 g of flour: you can make a mixture of white flour T55, T80… or wholemeal flour.
600g slightly lukewarm water
12 grams of fresh baker’s yeast (it can be found in the fresh section, it is possible to replace it with dry baker’s yeast)
1 teaspoon coarse salt
1 teaspoon of sugar
In the 600 grams of lukewarm water, dissolve your yeast with the sugar. Mix. Wait 10 minutes if possible.
In your salad bowl, add the coarse salt to your 750 g of flour, then your mixture of water and yeast. Stir roughly.
Leave to rise under a towel for at least 1h30 at room temperature. If you have a warmer room, this is ideal.
Your dough is risen. It stays creamy, that’s normal. Place the mixture on your previously oiled mold. Carve your chopsticks with a knife.
You will have heated your oven to 230 degrees with water in the drip pan of your oven, which will give the baguette crispiness.
Your baguettes are shaped, put them to cook for 20 to 30 minutes depending on the desired doneness.
Shape your 4 baguettes at the last moment. Bake for 20 to 30 minutes depending on how cooked you want! Flour out of the oven for the decorative touch.
The French baguette is a 250 gram loaf. The baguette appeared at the beginning of the 20th century in Paris. Today it is the first bread consumed in the country. Every day, 12 million French consumers push the door of a bakery and more than 6 billion baguettes come out of bakeries each year.
The word baguette appeared at the beginning of the 20th century and it was only between the two world wars that it became commonplace.
“Initially, the baguette was considered a luxury product. The working classes ate rustic breads that kept better. Then consumption became widespread, the countryside was won over by the baguette in the 1960s and 70s”explains Loïc Bienassis, from the European Institute of Food History and Cultures.
Today, the consumption of the baguette declines especially in the urban wealthy classes, who opt for sourdough breads.
You are not too “baguette”, but prefer round breads. Here is an adopted recipe, casserole bread, you will need an important utensil for this, the cast iron casserole dish! Many French people have rediscovered the joys of making their homemade bread during confinement.