French baker's secret to making a baguette. French baguettes in the oven

Do you like baguettes that are soft on the inside and crispy on the outside? Today I suggest you bake French baguettes in the oven, according to the recipe of the famous French baker Richard Bertinet. These French baguettes can be called classic, which have been prepared for many years. But even they can be slightly changed to your taste by sprinkling grated cheese on examples, or replacing part of the flour with rye. You can constantly experiment with baking, because thanks to this, new tastes are recognized that were not previously suspected.

They are suitable for various dishes, both for soup and tea. They can be used to make excellent small sandwiches, canapes, toasts, they can even be stuffed with various fillings and baked. Therefore, I think that it is very good to be able to bake such wonderful pastries. The recipe is good and I hope you will appreciate it, and loved ones will appreciate your skills. I also want to offer you to borscht. Prepare for health!

Ingredients:

Wheat flour - 500 g
Fresh pressed yeast - 10 g
Salt - 1 tsp
Water - 350 ml
Vegetable oil for lubrication

Servings: 6

European cuisine

Baking time: 20 minutes

Cooking method: in the oven

Calories: 199 kcal per 100 g

How to cook a french baguette

The dough for baguettes is not quite usual to prepare, first mix the dry ingredients, then add the liquid. But let's talk about everything in order. Pour flour into a deep bowl, add pressed yeast and salt. In this recipe, it is impossible to replace the yeast with dry, but do not worry about the taste, they are completely inaudible. I grind the yeast with flour so that they are evenly distributed in it.

Then I pour the water into the flour and yeast mixture. Water should be warm, at a temperature of about 40 degrees. If you check the temperature by hand, then it should never be hot.

I mix flour with water with my hands.

And after about 5 minutes from the start of the batch, it turns out such a smooth and elastic dough.

Lubricate the bowl in which the dough will fit, with a small amount of vegetable oil, put the dough in it and cover with a towel. It works best in a warm place.

The dough came up perfectly, I spread it on a surface greased with vegetable oil or sprinkled with flour. It is very important not to crush it with your hands, but simply turn the bowl over so that it falls out by itself.

To form a French baguette at home, I immediately cut the dough into three equal parts.

For a baguette, the dough does not need to be rolled out, I just stretch it with my hands in length and a little in breadth. This must be done very carefully so as not to tear it.

Now I fold it in half and pinch the edges to make an even baguette.

I shift the resulting baguettes to a baking sheet with baking paper, at a distance from each other, as they will increase in size during baking.

Then I cover them with a clean towel and leave them for half an hour so that they grow a little in size.

Now I’ll talk a little about how to bake a French baguette at home. First, I heat the oven to a temperature of 200 degrees, put a baking sheet with baguettes in it, and every couple of minutes I open the door and spray the walls and the products themselves. The baking time is about 15-20 minutes, it depends on your oven and the thickness of the baguettes themselves. Remove the finished baguettes from the oven and leave to cool slightly.

Now you know how to cook a French baguette recipe in the oven, which you definitely need to try yourself. I hope that I have shown the whole process very clearly, and it will help you to repeat the whole process without difficulties.

And now you can enjoy the moment and try our baguettes, with an incredibly fluffy, soft center and such a crispy outside. It's worth it, so take your time and bake them. Bon appetit!

A real French baguette is a song. A thin crispy crust, when lightly pressed, makes an indescribable sound, and an airy fragrant crumb is hidden inside. It is believed that a real baguette can only be tasted in France, however, Russian craftsmen have been preparing it at home for a long time.

Today the site talks about how to bake a French baguette, and shares little tricks to achieve that very unique taste, color and smell that this type of bread is famous for.

Ingredients (for 3-4 baguettes):

Baking flour - 500 g,
Cold water - 350 ml,
Warm water - 25 ml,
Yeast dry "active" - 5 g,
Salt - 10 g.

Advice from the site: in order to measure the right amount of products, it is recommended to use a kitchen scale, since the “by eye” method, as well as measurements with glasses and teaspoons, are not suitable here. In addition, the ingredients listed above do not include flour, which you will need to form baguettes and to dust a baking sheet or a special stone.

Cooking: The preparation of French baguettes takes place in 3 stages, in each of which several nuances must be taken into account.

How to knead the dough for a baguette

In a separate container, mix warm water (25 ml), yeast and 2 tablespoons of flour. Place in a warm place and wait for the dough to bubble and double in size. This will take about 20 minutes.

In a large bowl (approximately 3 liters), combine flour and salt, add the dough, mix thoroughly and gradually pour in cold water, without ceasing to knead the dough. You can also use a mixer with a special nozzle. In this case, turn on the mode with the slowest speed.

Knead the dough for 7-10 minutes until it becomes elastic. The dough is ready for further manipulation when it completely separates from the walls of the bowl or mixer bowl, but continues to be slightly sticky to the touch.

I option. Turn the dough out onto a board, cover with a towel, let it rise for 20 minutes, then knead it again, wrapping the outer edges inward. This procedure must be repeated three times.

After that, form a tight ball from the dough, put it in a bowl greased with refined vegetable oil, cover with cling film and refrigerate for about 20 hours. Then take it out, put it on a table sprinkled with flour, and divide the dough into as many parts as you are going to bake baguettes - 3 if you want to make long classic ones, and 4 if you prefer short ones.

Cover with cling film again and let rise for an hour.

II option. Continue kneading the dough on a floured table for another 15 minutes, oxygenating it and ensuring that all ingredients are completely combined. If you use a mixer, then set the average speed, and reduce the kneading time to 7-8 minutes.

After the dough is completely kneaded, put it in a bowl greased with vegetable oil, cover with a slightly damp towel and leave to proof in a warm, draft-free place. You can heat the oven to 50-60 degrees, turn it off, let it cool a little for 10 minutes, and send the dough there.

How to bake a french baguette

After about 1-2 hours (time depends on the quality of the yeast and outside temperature), when the dough has tripled in volume, punch it down and either put it back in a warm place, replacing the towel with cling film, or proceed to the next cooking step.

Explanation: if you want the cavities (air holes) in the crumb of the finished bread to be large, you can start forming the baguette immediately after the first rise. If you like small air bubble marks, let the dough rise three times. In this case, the second and third time it must be kneaded when it doubles again.

How to properly form a baguette

If you have not done this before, then divide the dough into 3-4 parts (depending on what size of baguette you want to get), sprinkle the table with flour. If you decide to follow the French tradition, then form long or short baguettes with your hands.

How to bake a french baguette

To do this, knead each piece of dough into a layer 40 cm long and 20 wide. Then wrap 1/3 of each long edge inward, press down a little and fold the layer in half lengthwise. With your palm, make a small indentation in the middle and fold over it again. After that, start gently stretching the dough. When the baguette stretches a little, roll it out with your hands to the length you intended. Recall: the classic length of the baguette is 65 cm.

Put the bread on a baking sheet (or on a special stone), greased with butter or vegetable oil and sprinkled with flour. Cover baguettes with a slightly damp towel and let rise until doubled in size (about 45 minutes). Then, with a sharp knife, make transverse oblique notches on the loaves approximately 1 cm deep, sprinkle the baguettes on top with flour, or grease with milk, or sprinkle with water.

Form option: sprinkle the table with flour, sprinkle the rolling pin with it, roll each piece of dough into a rectangular layer about 1 cm thick, roll it into a tight roll along the long side and fix the seam. Decorate the ends of the baguette - give them a pointed shape, and then proceed as described above.

How to bake a french baguette

Baguettes are baked in an oven preheated to 220-230 degrees. Before placing the baking sheet with bread in the oven, place an enameled bowl of water there. This is necessary so that the baguettes get an even golden thin and crispy crust. 10 minutes after the start of the baking process, the container with the liquid must be removed, and the temperature reduced to 175-180 degrees.

How to bake a french baguette

You can do it differently - before baking, spray the walls of an already hot oven with water from a spray gun and repeat this procedure 1 more time during cooking - before lowering the temperature.

A baguette is baked very easily if you know a few secrets. You can make your own baguette in the morning. This is a fast food bread.

Sift 500 grams of flour. Put 10 grams of wet yeast into the flour and rub it thoroughly with flour.
Pay attention, everyone puts yeast in water, but the French baker teaches to grind yeast with flour. This baker makes baguettes for the President of France.

Every year in France there is a competition for the best baguette. The winner, in addition to monetary reward, receives the right to deliver baguettes to the presidential palace. This recipe is from a baker who has received this honorary right.

In France, there is a tradition, every morning, early, they go to the bakery for a baguette for breakfast. The French do not eat yesterday's bread.

After the lumps of yeast are ground with flour, add warm water (about 350 milliliters) in small portions and knead the bread. When kneading, add 10 grams of salt.
Note Standard recipe for a baguette: flour, salt, water, yeast. There should not be any oil in the dough!

The secret of baguette kneading

It is necessary to take the dough from below and, lifting it, stretch it so that more air can be forced into the dough. Repeat this procedure and repeat again. The batch lasts 15 minutes. After 15 minutes, the dough will start to stick to your hands. This means that the dough is already well kneaded.
This is the difference between the method of kneading the dough for French baguettes and the traditional kneading of yeast dough.

Sprinkle the kneaded dough with a little flour, cover with a towel and let it rise. The dough is suitable for about two to three hours, increases in volume by 2 times.

We form a classic French baguette

Dust the surface of the table with flour. Lay out the dough, cutting it into two equal parts, since this recipe indicates the rate for making two baguettes.
Stretch each part with your hands into a rectangle. Roll up this rectangle. It turns out a baguette.
There are certain requirements for the baguette size: length - 65-70 cm, width - 5-6 cm, height - 3-4 cm. Standard weight - 250 g.

Carefully seal the edges so that the roll does not turn around during baking. real baguettes should have thin tips, which are the result of hand-rolling the dough.

With a knife we make incisions - notches. 5-7 diagonal cuts, the so-called "cat's ears".

Use a very sharp blade. You can even make notches with just a blade. We apply notches quickly so that the dough does not stick to the blade.

The baguette is formed. We spread it on parchment paper, dusted with flour, and put it on proofing (for about 1 hour), and then - in the oven. Temperature 250 degrees. Bake exactly 10 minutes.

Good baking depends on good flour. Take the highest grade flour with a high content of gluten (protein).
Be sure to spray the walls of the oven with water from a spray bottle before putting the baguette in the oven. In a home oven, to bake a baguette, it will not be superfluous to put a bowl of water under the bottom of a baking sheet.

Baking in the oven with and without steam

Can form an Eppie baguette

This is a very popular baguette. It is especially loved by families with small children. Because a child can break off a piece of a baguette and eat it like a bun.

Along the entire length of the twisted roll - with culinary scissors we make cuts at the same distance from each other. The incised piece is immediately taken to the side (left / right). It turns out a kind of pigtail. And nothing complicated.

Another secret you need to know about the baguette

Usually products made from yeast dough are smeared with egg before baking. A baguette is never lubricated with an egg. It is allowed to sprinkle the baguette with flour. But only.

The second way to form a baguette: spread the dough with your hands into an oval, then apply the edges of the dough to the center and again in half - you get a loaf. We roll it a little to improve the shape.

Baking bread is like a double-edged sword: the faster the dough ripens, the faster it becomes stale. That is, if you add less yeast and give them more time to work, then the bread will turn out tastier, and vice versa - quickly ripened dough gives tasteless brittle bread, which quickly becomes stale.

As a bonus - a recipe for pate, which is served with a baguette

Fry the onion in a mixture of vegetable and butter. We pass the onion at a not very high temperature until translucent.

Grind the walnuts in a food processor. Add 2 hard-boiled eggs, a little mustard, black pepper, salt, sauteed onions to the chopped nuts - mix everything in a blender. Chopped garlic can be added to the pate.

Put the finished pate in a gravy boat and serve with a baguette.

Baguette - the cult bread of the French

A real French baguette is a song. A thin crispy crust, when lightly pressed, makes an indescribable sound, and an airy fragrant crumb is hidden inside. It is believed that a real baguette can only be tasted in France, but Russian craftsmen have been preparing it at home for a long time.

Today we talk about how to bake a French baguette and share little tricks to achieve that very unique taste, color and smell that this type of bread is famous for.

Ingredients (for 3-4 baguettes):

Baking flour - 500 g,
Cold water - 350 ml,
Warm water - 25 ml,
Yeast dry "active" - 5 g,
Salt - 10 g.

Tip: in order to measure the right amount of food, it is recommended to use a kitchen scale, since the “by eye” method, as well as measurements with glasses and teaspoons, are not suitable here. In addition, the ingredients listed above do not include flour, which you will need to form baguettes and to dust a baking sheet or a special stone.

Cooking: Cooking French baguettes takes place in 3 stages, in each of which several nuances must be taken into account.

How to knead the dough for a baguette

In a separate container, mix warm water (25 ml), yeast and 2 tablespoons of flour. Place in a warm place and wait for the dough to bubble and double in size. This will take about 20 minutes.

I option. Turn the dough out onto a board, cover with a towel, let it rise for 20 minutes, then knead it again, wrapping the outer edges inward. This procedure must be repeated three times.

Cover with cling film again and let rise for an hour.

II option. Continue kneading the dough on a floured table for another 15 minutes, oxygenating it and ensuring that all ingredients are completely combined. If you use a mixer, then set the average speed, and reduce the kneading time to 7-8 minutes.

Explanation: if you want the cavities (air holes) in the crumb of the finished bread to be large, you can start forming the baguette immediately after the first rise. If you like small air bubble marks, let the dough rise three times. In this case, the second and third time it must be kneaded when it doubles again.

Recall: the classic length of the baguette is 65 cm.

Put the bread on a baking sheet (or on a special stone), greased with butter or vegetable oil and sprinkled with flour. Cover baguettes with a slightly damp towel and let rise until doubled in size (about 45 minutes). Then, with a sharp knife, make transverse oblique notches about 1 cm deep on the loaves, sprinkle the baguettes on top with flour, or brush with milk, or sprinkle with water.

Forming option: sprinkle the table with flour, sprinkle the rolling pin with it, roll each piece of dough into a rectangular layer about 1 cm thick, roll it into a tight roll along the long side and fix the seam. Decorate the ends of the baguette - give them a pointed shape, and then proceed as described above.

How to bake a french baguette

You can do it differently - before baking, spray the walls of an already hot oven with water from a spray gun and repeat this procedure 1 more time during cooking - before lowering the temperature.

Bake the baguettes for a total of 20 minutes. Some experts advise after 17 minutes to check the temperature inside the bread with a special thermometer - if it is 90 degrees, then after 2 minutes the baguette can be taken out, if higher, then take it out right now, otherwise you will dry it out, and if less, then increase the baking time to 25 minutes .

Let the finished baguettes cool. It is advisable to do this on the grill. In no case do not cover the baked bread immediately, otherwise your efforts will be in vain - the crust, which French baguettes are so famous for, will simply soften.

If you have baked more bread than you can eat in 1-2 days, freeze the baguettes and then thaw them in the refrigerator. If you want to get cold, but soft and very fresh bread for breakfast, then take the baguette out of the freezer the night before.

A slightly dried baguette can also be quickly turned into a very tasty dish - just cut it into pieces 2 cm thick, rub them with garlic, salt, fry in olive oil and sprinkle with herbs. These croutons go well with puree soup - with onion, cheese, pea and pumpkin. Alternatively, you can butter the baguette slices, sprinkle with sugar and cinnamon, and bake in the oven, making the perfect addition to your morning coffee.

Finally, let me give you one more piece of advice: if you want to bake not just French, but a flavored baguette, then 5-7 minutes before the end of baking, grease the bread with melted butter, to which add the garlic passed through the press and any herbs to your taste.

How long have I wanted to bake a real French baguette! This delicious long bread with a crispy crust and a soft center makes beautiful little sandwiches and is delicious just like that!

For a long time I went around and around recipes, it all seemed that a baguette at home is difficult. But I was asked to make French onion soup. And, as you know, they serve croutons from a French baguette with cheese! But there was no long bread in the store, and serving croutons from ordinary bread would be inauthentic ... And so I decided - since the baguette is not in the store, then I will still bake it at home!

And it turned out that baking a homemade baguette is a very simple matter, but on the contrary, it is very simple and pleasant. In general, baking homemade bread is an incomparable pleasant experience! Messing with bread dough is more mysterious than with pies and cakes, you feel like a sorceress and a real Keeper of the Hearth!

After studying several recipes, I learned that baguettes are different! Rice (who would have thought that boiled rice can be added to the dough!), Onion (mmm ... we will try them again!), Well, for the first time I decided to bake a simple baguette. Flour, yeast, water, salt and sugar - that's the whole set of ingredients, and what a delicious bread it turns out!

Most baguette recipes use dry yeast, but since I prefer fresh, I simply didn’t have dry yeast. Then I did a good search, and - hurray! - I managed to find a recipe on the Magic Food website, where the dough is kneaded with fresh yeast. And it is mixed in an unusual way. If I am used to the fact that fresh yeast is ground with sugar and diluted with water, then in this recipe they crumble directly into flour! This is a recipe by French baker Richard Bertinet. Very interesting. Let's try!
If you have dry yeast, I recommend baking baguettes according to the recipe of my friend Marie on her website: http://receptimari.com/vipechka/nesladkaya-vipechka/xachapuri-pizza-chebureki/frantsuzskiy-baget-v-duhovke.html

I slightly reduced the amount of ingredients, because. I had not 20, but 15 g of yeast. I give my version and in parentheses - the original.

Ingredients:

For 3 baguettes:

15 (20) g of fresh yeast;
3 and ¾ (5) glasses of flour (my glass is 200 grams, 130 grams of flour is placed in it, if without a top);
300 (400) ml of warm water (38C);
1 small-heaped (1.5) teaspoon salt
A pinch of sugar;
A little vegetable oil to lubricate the hands, bowl and table.

How to bake:

Take a large enough bowl and sift all the flour into it.

Flour is enriched with oxygen, which yeast needs for good fermentation, becomes airy!

And now, right into the flour, we crumble fresh pressed yeast with our hands, trying to make the crumbs smaller.

Salt and sugar.

And we grind the yeast with flour with our fingers to fine fluffy crumbs, sort of like we grind flour with butter for shortbread cookies. Only even smaller, the more homogeneous, the better, so that the yeast mixes well with flour. Pounded yeast is collected in a pile at the top of the flour hill.

Now we make a recess in the flour with yeast - sort of like a volcano crater - and pour water into it. The water should be well warm, but not hot.

Mix the dough first with a fork.

Then, sprinkling flour on the table, put the dough from the bowl there and continue to knead on the table.
There are several important nuances here:

The dough should remain slightly sticky. Do not add a lot of flour, and then the baguette will turn out airy and soft!
And so that the dough does not stick strongly to your hands and the table, grease them a little with vegetable oil. Just do not overdo it, a thin layer is enough. At first I sprinkled a little flour on the table twice, and then I greased the table with oil, and the dough stopped sticking, it was very pleasant to knead.
And another important point - we will knead for a long time, at least 15, and preferably 20 minutes. But it just seems like a long time. I used to rush all the time, and at first I thought, wow, knead the dough for 20 minutes! Yes, so much can be done during this time! But it is necessary to knead the dough properly - then it will rise well, and the bread will turn out lush and soft, even if there are no eggs or butter in it. And then, in the process of kneading, the dough becomes homogeneous, smooth, and even without adding flour, it stops sticking.

Here is the dough at the beginning of the kneading:

In 5 minutes:

And after 10 minutes:

It turned out to be very pleasant - not to rush anywhere, knead warm, pleasant dough and think about something, looking out the window at the spring rain. Indeed, sometimes we do not have enough time to just relax and think about something of our own - so, try kneading yeast dough, this is a great relaxation!

After 15-20 minutes, put the dough in a bowl greased with vegetable oil, cover with a clean towel and put in a warm place for an hour and a half.

As time goes by, the dough will rise and begin to come out of the bowl.

Grind the table with flour and dump the dough out of the bowl onto the table. No need to crush!

Just divide the dough into 3 pieces (if you bake a full portion, then into 4).

From each lump of dough we form a rectangle, stretching it with our hands. The rectangular cake will be small, smaller than a sheet of A4 paper - but don't worry, in the process of forming the baguette will turn out to be the length of the entire baking sheet.

Now we bend one edge of the rectangle to the center.

Then we bend the second edge in the same way to the middle.

We fold the workpiece in half (that is, in total, four times), and pinch the edge.

Now let's roll the baguette on the table to make a sausage. Try to keep it the same thickness along the entire length. I did not fold one of the baguettes, but simply rolled up the dough and pinched the edges.

Place the first baguette on a floured baking sheet and form the second and third loaves. We spread them on a baking sheet at a distance of several centimeters from each other, just three things fit.

Cover with a towel and put in heat for half an hour. I turned on the oven at 50C to warm up, opened the door, and put a baking sheet with baguettes on top of the stove.

After a quarter of an hour (that is, 15 minutes before you put the baguettes in the oven), we make diagonal cuts on them - with a sharp knife obliquely. Cover with a towel again, and let the oven warm up to 200-220C.

Now one more nuance from another French chef, chef Laszlo Gyomrey (I did not find the transcription, so I give the name in the original). Marie shared this tip, thank you so much! Otherwise, my baguettes would have turned out invincible. 🙂

Before putting the baguettes in the oven, heat a cast-iron pan on the stove (the handle is also cast-iron so as not to melt), and put the hot pan in the oven. Then we put a baking sheet with bread. Pour a glass of cold water into the pan (carefully, steam!). And close the oven door.

And the Magic Food website advises spraying the walls of the oven with a spray bottle before putting baguettes, just keep in mind that the “pshikalka” should be food, not from under “Mr. Muscles”, but the one from which you spray houseplants. Spraying can be repeated several times during the baking process so that the crust on the bread does not dry out.

I also added water to the pan twice as it baked (toward the end of baking, at the beginning I tried to look less so that the baguettes fit well).

Bake baguettes for 30-35 minutes at 220C, until golden brown.

Hooray, here they are, our baguettes! And so that the crust on them softened a little, I covered them with a towel while still hot, having previously sprinkled the baking sheet and the bread itself with boiled water. 5-7 minutes - and the crust is soft, but crispy!

And what a lush, tender crumb!

How delicious and fragrant they are! Homemade baguettes turned out to be a hundred times tastier than store-bought bread! We barely waited for them to cool down a bit to try.

It's great to bake bread at home! And after baguettes at home, I wanted to learn something else. Maybe a different kind of baguette, or maybe a mixed grain or rye-wheat bread! Come to the fire, let's try together!

French baker's secret to making a baguette. French baguettes in the oven