French Baguettes | Easy Baguette Recipe (2024)

FAQs

What is the secret of French baguette? ›

One of the secrets of a great baguette is to start with a sponge (a mix of flour, water, and yeast), which gives the yeast time to mature and combine with the other ingredients, creating the mildly sour and nutty flavors and chewy texture.

Overall, the ideal flour for baguettes should have a moderate protein content, a fine texture, and should be of high quality. While traditional French type 55 flour is the ideal choice, a combination of all-purpose and bread flour can also work well in its place.

Standard baguettes, baguettes ordinaires, are made with baker's yeast, and artisan-style loaves are usually made with a pre-ferment (poolish) to increase flavor complexity and other characteristics. They may include whole-wheat flour or other grains such as rye.

In France, bakers pay careful attention to where their flour is made and which grains are used in the milling process. The result is usually softer, heartier, and tastier bread than can be found in other parts of the world. French flour tends to be made with a lower ash content than the flour from other countries.

Baguette or pain courant, which is what we typically call “French bread,” would be more of a commercial style (cottony texture and yeasted) whereas baguette de tradition would be more of the long-fermented style.

French baguettes are not traditionally made with sourdough, but it is possible to make a sourdough French baguette. French baguettes are typically made with wheat flour, yeast, salt, and water.

Set the baguette wrapped in aluminum foil on the counter and try to use it within 1 day. Avoid refrigerating the baguette since the refrigerator will introduce moisture and cause the bread to harden faster. Freeze a wrapped baguette for up to 3 months.

Bread & cheese

For soft rind-washed cheeses, such as Camembert, Brie, or Chaource, a French baguette is the best. It provides a tasty contrast of creamy cheese and crispy baguette. Bleu du Vercors, Fourme d'Ambert, and other blue cheeses go well with rye bread.

At breakfast, many French people eat a piece of baguette (as-is or toasted) that's covered in butter, jam, and/or Nutella. They often dip buttered a baguette into their coffee. For le goûter (children's late-afternoon snack), some people give kids a portion of baguette with a piece of chocolate in it.

Its full name is la baguette de tradition française and is sometimes called une baguette traditionnelle, or simply une tradition / une traditionnelle.] Deux baguettes classiques, s'il vous plaît. | Two regular baguettes, please. Deux baguettes tradition et une baguette classique, s'il vous plaît.

What are the three types of baguettes? ›

Of the four main types of baguettes — baguette ordinaire, baguette moulée (moulded baguette), baguette farinée (floured baguette), and baguette de tradition (traditional baguette) — the baguette de tradition is the true artisanal loaf, calling on the skills of the baker as outlined in the Bread Law.

Ficelle. Ficelle means “string” in French, and it refers to the extra-skinny look of this bread. It's basically a skinny baguette, and it boasts the same chewy texture and firm crust.

One baguette contains approximately 170 grams of carbohydrates while one serving, or a 4-inch slice of a baguette contains around 35 grams of carbohydrates. Baguettes are high in carbohydrates, with one 4-inch baguette slice containing 30% of the daily recommended carbohydrate intake.

The Utopie bakery has been crowned the winner of the 31st annual "best baguette in Paris" competition.

Spraying water when putting the the dough in the. oven helps keep the crust soft to allow maximum. oven spring.

Traditional baguettes are made with wheat flour with no additives, water, salt, and yeast or sourdough starter. They are the result of a perfectly managed fermentation process, and haven't undergone any flash freezing during preparation.

The French bread law

The law states that traditional baguettes have to be made on the premises they're sold and can only be made with four ingredients: wheat flour, water, salt and yeast. They can't be frozen at any stage or contain additives or preservatives, which also means they go stale within 24 hours.

A baguette is a long, thin loaf of french bread that is commonly made from basic lean dough. It's hard to resist a real French Baguette with its crisp golden brown crust and its soft and chewy interior. Soft and flaky on the inside, crisp and crusty on the outside.

Traditional baguettes have a dense crumb inside, with a creamy ivory color and large, irregular air pockets. These pockets are the hollows left behind after the bubbles produced during fermentation and developed by the heat while the bread is being baked.