Beautiful French Baguette
see below method and ingredients to make the perfect bouloungerie standard baguette in your own home you may also watch this via my youtube channel by clicking below
Ingredients
Method
- 700g / 25 Ounces of Strong white bread flour
- 520g / 19 Ounces of Cold Water
- 1tsp / 8g of Salt
- ½tsp / 2g of instant or active dried yeast
- If using fresh Yeast: 8g
- Add the flour, yeast, salt to a bowl, mix together.
- Add the water and bring it all together to a sticky dough as shown.
- Cover the bowl and set the timer for 45 minutes.
- After the 45 minutes take the dough out of the bowl and with wet hands knock the dough back by giving it 5 or 6 turns. Repeat this procedure another 3 times
5. After the last 45 minute rise, turn out the dough onto a well floured surface and divide the dough into 4 equal pieces and pre-shape them as shown in the video, cover them with a piece of oiled cling film / plastic wrap and let them relax for 15 minutes.
6. After the 15 minutes form the pre-shapes into the baguettes and place them onto the well floured bakers Couche cloth as shown in the video, set the timer for 20 minutes
7. After the 20 minutes reset the time for a further 10 to 12 minutes while the oven heats up to 220°C / 430°F / Gas mark 7 to 8, also place a tray of hot water on the bottom shelf of the oven.
8. Place the baguettes on lightly greased baking trays, spray with a little water and score the baguettes as shown in the video.
9. Place the baguettes in the hot oven, spray inside the oven with water as shown, and bake for 16 to 20 minutes, remove from the oven and place on a wire rack until cool.
10. Enjoy.
Common Problems
To avoid common problems that some people encounter with this baguette recipe, follow this standard advice procedure and you won’t go wrong.
1. Stick to the recipe rigidly, the quantities: and using the correct ingredients are very important for successful results.
2. Use scales for the measurements including the water, don’t convert to cups or measuring jugs, they are too inaccurate.
3. Use proper white bread flour with at least 12% protein, check the ingredients list on the side of the flour bag, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour, plain or all purpose flour is not strong enough for making bread.
4. Check your yeast is working BEFORE you start the recipe, you can do a yeast test as shown in my sandwich bread video here https://www.youtube.com/watch?v=HWpSb… Any problems or inquiries I’m always here to help. And please let me know how you get on with the recipe. I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven’t already done so). And so you don’t miss any future videos make sure you hit the bell icon so you’ll be automatically informed of new uploads. Good luck, thanks again for watching.
Equipment & products used in my kitchen and videos
4 stainless-steel non-stick 10cm / 4″ Crumpet Rings
