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French Baguette
Created by: Howcan Team
Ingredients
- 4 cups of bread flour
- 2 1/4 teaspoons of instant yeast
- 1 1/2 teaspoons of salt
- 1 1/2 cups of warm water
Instructions
- In a large mixing bowl, combine 4 cups of bread flour, 2 1/4 teaspoons of instant yeast, and 1 1/2 teaspoons of salt.
- Gradually add 1 1/2 cups of warm water to the dry ingredients, stirring until a dough forms.
- Knead the dough on a floured surface for 8-10 minutes, or until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough to release the air, then divide it into two equal portions.
- Shape each portion into a long baguette shape, about 14 inches long, and place them on a lightly greased baking sheet.
- Cover the baguettes with a kitchen towel and let them rise for an additional 30 minutes.
- Preheat the oven to 450°F (230°C).
- Using a sharp knife, make 3-4 diagonal slashes on the top of each baguette.
- Bake the baguettes in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Transfer the baguettes to a wire rack to cool before slicing and serving.
The French baguette has a rich history dating back to the early 19th century. It originated in Paris and quickly became a staple of French cuisine. The long, thin loaf with a crispy crust and soft interior was initially created as a response to government regulations on the weight of bread. Over time, the baguette gained popularity and became synonymous with French culture. Today, the best versions of this iconic bread can be found in traditional boulangeries across France, particularly in Paris and the Provence region. The key to a perfect baguette lies in the quality of the flour, precise fermentation, and the skill of the baker. Some renowned chefs and bakers, such as Lionel Poilâne and Eric Kayser, are celebrated for their exceptional baguettes. While the classic recipe calls for just flour, water, yeast, and salt, alternative methods like sourdough fermentation are also gaining popularity for their unique flavor profiles.
145 min
2 baguettes
150 per serving calories
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