The iconic French baguette, with its crispy crust and airy crumb, is a testament to simplicity and tradition. While mastering it takes practice, here’s a concise guide to crafting this classic at home.
Ingredients: You’ll need just four—bread flour (for strength), water, yeast, and salt. No oil or sugar; purity is key.
Steps:
1. Mix & Knead: Combine 500g flour, 350ml lukewarm water, 2g fresh yeast (or 1g dry), and 10g salt. Knead for 10–15 minutes until smooth and elastic.
2. First Rise: Let the dough rise in a lightly oiled bowl for 1–2 hours, until doubled.
3. Shape & Proof: Divide into three portions, shape into logs, and place on a floured couche. Proof for 45–60 minutes until puffy.
4. Bake: Preheat oven to 250°C (480°F) with a steam pan (ice cubes work!). Score the tops, bake for 20–25 minutes until deeply golden.
Tips: Use high-protein flour, maintain hydration, and steam well for the crust. The result? A crusty, chewy baguette that transports you to Paris. Bon appétit!
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