Classic french baguette in the oven
A classic French baguette with a crispy crust and tender crumb is quite easy to bake in the oven. To prepare this delicious white bread, you need only four ingredients - flour, water, salt and yeast, optionally you can add a little olive oil to slow down the yeast. You will also need a piece of linen or linen towel for molding baguettes. Otherwise, everything is very simple, you can first mix the dough in the combine using the nozzle hook, then continue to knead with your hands - it is better to knead any dough for bread with your hands, by the way, it is very pleasant and soothing. Baguettes are not baked for the future, it is better to eat such bread hot or warm, spread a piece of delicious butter, jam or serve with cheese and ham.
- Time for preparing: 3 hours
- Amount: 2 baguettes
Ingredients for french baguette in the oven
- 250 g of wheat flour;
- 5 g of salt;
- 12 g of fresh yeast;
- 180 ml of water;
- olive oil.
A method of preparing a classic French baguette in the oven
We measure out wheat flour of the highest grade, pour into a bowl, add small table salt, mix.
We crumble fresh yeast into the flour, rub the flour with the yeast in our hands. In the French baguette recipe, you do not need to separately dissolve the yeast, they work perfectly, even if mixed with dry products.
Next, pour water, preferably cold, so that the dough does not rise too quickly. To slow down the rise, also add about half a tablespoon of olive oil.
We start the batch. First, knead the dough in a bowl for 5-7 minutes or in a food processor with a hook attachment.
Sprinkle the working surface with a thin layer of flour, spread the dough, knead with hands for 10-15 minutes. Ready dough for a French baguette is pleasant to the touch, does not stick to your hands and table. From a long batch of gluten in the dough, it is necessary for the preparation of quality bread.
Take a container with a tight-fitting lid, grease with olive oil, put the dough, close tightly, leave for 1 hour.
After an hour, the dough will rise much, grow approximately twice, maybe more.
We knead the dough, divide in half. We stretch a long cake with our hands, twist the edges, roll up a long sausage. We also form a second baguette.
Take a linen towel or cloth, sprinkle with flour. In France, this fabric is called jackpot. We spread the baguettes on the jackpot, between them we make the assembly as shown in the photo.
We press the edges of the jackpot so that the baguettes hold their shape better.
Cover baguettes with a free piece of cloth, leave for 1 hour at room temperature.
After an hour we stretch the fabric - the photo shows how the baguettes increased in size during the “proofing”.
Sprinkle a baking sheet with a thin layer of flour, carefully transfer the French baguettes to the baking sheet.
We make 4-5 oblique cuts on each bread, send the baking sheet to the oven heated to 220 degrees for 20 minutes. We put a bowl of hot water on the lower shelf of the oven to produce steam.
If everything is done correctly, then the result will be 2 fragrant French baguettes with a golden, crispy crust.
Enjoy your meal.