The story
The modern baguette took shape in France during the nineteenth and early twentieth centuries as urban baking, steam ovens and changing working patterns favoured long loaves that baked quickly. Its familiar dimensions were later reinforced by French bread regulations and bakery practice. It is famous for the contrast between a brittle, deeply browned crust and a moist, irregular crumb. Few breads make flour, water, yeast and salt feel so expressive, so freshness and fermentation are immediately apparent. Buying bread from the local boulangerie remains part of everyday French life. A baguette may accompany breakfast, lunch and dinner, be torn at the table, filled for a sandwich or used to gather sauce from a plate.
Ingredients
- Main
- 250 gram strong white bread flour500g strong white bread flour
- 5 gram salt10g salt
- 3.5 gram dried yeast7g dried yeast
- 175 millilitre lukewarm water350ml lukewarm water
Method
Method
Mix flour, salt, and yeast. Gradually add water and knead until elastic. Let rise for 1 hour, shape into baguettes, and proof again. Score tops and bake at 220°C for 25 minutes until golden and crisp.
Nutrition
per serving
Estimated nutrition for Baguette; use as editorial/testing data and refine from exact ingredient weights if needed.
