The French baguette is much more than just a loaf of bread: it's a culinary philosophy summed up in a few basic ingredients. The secret? A surprisingly liquid and sticky dough, very different from the dense dough you might be familiar with. This traditional recipe will guide you step by step to achieve those golden, crusty baguettes that are the pride of French bakeries.
Practical information
Preparation time: 15 minutes (plus resting time)
Cooking time: 25 minutes
Estimated calories: approximately 240 kcal per baguette
Estimated average price: approximately 8₪ for the recipe
Ingredients
- 600 ml of lukewarm water
- 24g of fresh yeast
- 750g of flour
- Two tablespoons of fine salt
Preparation steps
- Pour all the ingredients into the bowl of your food processor fitted with the dough hook.
- Knead the dough for a quarter of an hour: it will be very sticky, this is normal and desired! Let it rest in the same container for an hour.
- On a generously floured surface, gently pour your dough and divide it into 4 equal portions.
- Shape your baguettes (a baguette mold will make this step easier) and make a light incision on the top.
- Sprinkle a little flour on the baguettes and bake them in a preheated oven at 240°C for about 25 minutes, until you get a nice golden crust.
Gallery
Remember that unlike other enriched breads, the French baguette deliberately does without eggs: its purity is what makes it so charming! Take your baguettes out of the oven and enjoy them still warm with some good Camembert for a truly indulgent moment.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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