How to Make Baguette Bread at Home

Bread baguette is associated with many people in France. And this is not accidental, because this bread product of elongated form has long been popular in many French-speaking countries. Today, the baguette is widely distributed around the world, which is not surprising, because its golden crust and loose white flesh, along with the brackish taste, leave no one indifferent.

French baguette bread can be baked without difficulty at home, as there is nothing complicated in this process. There are many recipes for the preparation of this bakery product, but they all have almost the same ingredients and differ only in the way they mix the dough. If you want to regularly enjoy yourself and your relatives with delicious bread, you can be sure that after a couple of attempts you will be able to prepare a real delicious baguette with a soft core and a crusty crust.

Baguette Bread : recipe

To bake this French bread we need the following ingredients: 6 glasses of flour, one tablespoon of salt, two teaspoons of dry yeast and two glasses of warm water.

We begin to prepare the dough. Mix a quarter of a glass of flour and a half glass of warm water, then add the yeast and let them disperse. When the foam starts to form, the opara is ready.

Mix the remains of flour with salt in a deep bowl. For this we use an ordinary whisk or a mixer with a hook attachment. Add the dissolved yeast to the flour.

Continue to stir the dough, gradually adding a few tablespoons of water to it. After the dough becomes homogeneous, and at the edges of the bowl there is no water left, stop interfering and let it brew for several minutes.

We continue to interfere with our dough. It is necessary that it becomes sticky and freely separated from the edges of the dishes. To do this, either add a little water, or flour.

Having achieved the desired consistency, do not stop, and we knead for 10-15 minutes (if you do it manually) and a few minutes (if using a mixer). This is necessary in order to have the necessary gluten, and the ingredients are well mixed.

After that, sprinkle a little flour with flour, cover with a dry kitchen towel and leave to rise in a warm place. After the volume of the test is increased approximately three times (usually it takes about two hours), manually knead it, cover the dishes with food film and again let it rise. When the volume is doubled, we again lash and again leave to rise.

So, the most difficult and long stage of preparation of the test has come to the end, and it is possible to proceed directly to the formation of our future bread. We divide the resulting dough into several parts, roll it out into a long rectangle and turn it as tight as possible into a tube, the ends of which are tucked. We spread the loaves on pre-greased with vegetable oil and lightly sprinkled with a baking sheet and let our bread product rise for the last time, leaving it for 40-50 minutes. Then we make knifes on the loaves with a knife and send the pan to a preheated oven to 230 degrees or a bread maker for 10 minutes. After that, lower the temperature to 170 degrees and bake another 20 minutes. Our bread baguette is ready! You can serve it on the table as soon as it cools down a little.