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Preparation
2 hours
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Cooking
25 minutes
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Difficulty
Medium
Ingredients for French Baguette For 2 loaves
Instant yeast 5 gr Salt 5 gr Cooking oil A little Water 370 ml
Information about all-purpose flour
- All-purpose flour (or flour type 11) is a type of flour with a high protein content of about 11.5 – 12% and is commonly used for making chewy breads like bread, dumplings or pizza. The high protein content in the flour will work well with yeast to create the chewiness of the bread when finished.
- You can easily find all-purpose flour at grocery stores, supermarkets, TasteVN stores, or purchase online at bachhoaxanh.com.
What is instant yeast? Where to buy it?
- Instant yeast is a type of dry yeast with fine brown granules. It is called instant yeast because it can be mixed directly into the dough without needing to be activated first.
- Instant yeast produces more gas than dry yeast, so for the same amount of flour, less instant yeast is needed compared to dry yeast.
- This type of yeast can be easily found at baking supply stores or purchased from e-commerce sites.
- When buying, you should pay attention to the expiration date and the quality of the packaging to ensure the yeast is still fresh and active when used.
Tools needed
Convection oven, bowl, knife, cling film, parchment paper, plastic mixing spatula,…
How to make French baguette
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Mix the flour and instant yeast
In a large bowl, combine 550g of all-purpose flour and 5g of salt, then mix well. After that, add 5g of instant yeast and continue to mix until the ingredients are well combined.
Note:
- Do not add salt directly onto the yeast as it will kill the yeast or weaken its activity. You should mix the flour with the salt first and then add the yeast.
- If you are not using instant yeast, you must activate the yeast with warm water or milk at 32 – 38 degrees Celsius (not exceeding 40 degrees Celsius), stir well and let it sit for 5 – 10 minutes until the yeast expands and forms a texture similar to crab bricks. It should not be hotter as it will kill the yeast or weaken its activity.
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Add water and mix the dough
Next, gradually pour 370ml of water into the bowl of flour, mixing well for about 5 minutes until the flour absorbs the water evenly, forming a homogeneous mass.
Use a specialized dough scraper to fold the dough from the outside in, continue doing this until the dough sticks together.
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Proof the dough
Grease a new bowl with oil, then place the dough in it, cover tightly with plastic wrap, and let it proof for 35 – 40 minutes until the dough doubles in size.
Tip: If the weather is cold, you can place the dough in the oven, just turn on the light and let it proof.After 40 minutes, continue to mix the dough for another 5 minutes to make it smoother and more pliable. Next, cover it tightly and let it rise for the second time for an additional 35 – 40 minutes.
After the second rise, mix the dough once more for about 3 minutes, then let it rest for 15 minutes to complete.
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Divide the dough and shape the bread
Divide the dough into 2 equal parts. Then, use your hands to flatten and press the dough against the table to expel all the air bubbles.
Next, cover the dough and let it rest for 15 minutes.
Tip: If you prefer bread with a thin crust and less dense inside, you can divide the dough into 3 or 4 equal parts!After 15 minutes, use your hands to flatten and stretch the dough until it reaches the desired length of the bread.
Next, while rolling the dough into a circle, use your hands to press the edges tightly. Do this until the dough is completely rolled up.
Finally, pinch the edges of the dough together and gently roll the bread.
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Put the dough into the mold and proof the dough for the second time
Prepare a baking tray lined with 1 layer of aluminum foil and 1 layer of parchment paper.
Next, place the bread inside, using the parchment paper to separate the two pieces of dough. On both sides, insert 2 towels to keep the bread elongated after proofing.
Cover the bread with a damp cloth, and let it proof for another 40 minutes until it doubles in size.
After 40 minutes, sprinkle a layer of flour on top of the bread, then use a knife to make several diagonal cuts along the body of the bread.
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Bake the bread
Place a tray of water in the lower compartment of the oven and preheat to 230 degrees Celsius for 15 minutes.
Put the baking tray in the upper compartment of the oven, bake the bread for 20 – 25 minutes at 230 degrees Celsius until the crust is golden and crispy.
Tip: Depending on the temperature differences of each oven, the baking time may vary, so remember to keep an eye on the crust while baking!
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Final Product
The Baguette has a lightly crispy crust, with a soft and fluffy interior, and a chewy texture that is very appealing.
The long loaf of bread can be cut into small pieces to share with the whole family. To enhance the flavor of the bread, you can enjoy it with pâté, jam, or butter!
Baguette bread – what is French-style bread?
- Baguette bread is a traditional type of bread from France, named as such because “baguette” in French means “stick” or “long rod”, similar to the name of the type of bread that is 50 – 100cm long, much longer than regular types of bread.
- Baguette bread has ingredients that are quite similar to other types of bread, which include water, flour, yeast, and common salt.
- This type of bread also has a crunchy outer crust, and a dense, airy, and chewy inner crumb. People often use Baguette bread for breakfast with eggs, filled with savory ingredients, or spread with butter and jam.
So TasteVN has introduced to you the recipe for baguette bread in a crispy, airy, and fluffy French style, which is perfect for breakfast or as an accompaniment to other dishes, delicious and truly exceptional. Make it right away, and good luck!
