How to make The best Paris baguette

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Paris baguette

If in the near future you do not plan to visit France, where the aroma of fresh pastries – the pride of French bakeries, crispy Paris baguette – is caught on every corner, we suggest you cook this bread at home.

Bread has long ceased to be just a hearty accompaniment of main dishes. Today it is pastries worthy of becoming dominant on the table. Parisian baguette is prepared according to the classic recipe, its weight is 200 grams, length – 65 cm, and diameter no more than 5.

According to one version, the Paris baguette appeared as a result of the ban on opening bakeries in 1920 in France. And so that bakers had time to bake bread before the arrival of customers, they began to make it a thin oblong shape.

Ingredients:

  • flour – 750 g
  • water – 525 ml
  • salt – 18 g
  • fresh yeast – 12 g

Cooking:

  1. 8 grams of yeast pour 125 ml of warm water, mix with a whisk and gradually introduce 100 grams of flour, continuing to mix.
  2. Cover the dough with a towel and leave for 2 hours to come up.
  3. Add the remaining yeast, flour, water, and salt to the dough.
  4. Beat the dough for 10 minutes with a mixer or combine at low speed.
  5. Switch to medium speed and beat for another 2 minutes.
  6. Leave the dough for one and a half hours, beating slightly every 45 minutes to saturate the dough with air.
  7. Put the dough on a table sprinkled with flour and divide it into several pieces of 200 grams.
  8. Give each piece of dough a baguette shape by rolling it on the table.
  9. Leave the baguettes for 10 minutes, then shape them again, rolling them slightly with your hands. Leave the baguettes again for 10 minutes.
  10. Put the baguettes on a parchment-covered grate. Make notches specific to the baguette on the test.
  11. Bake baguettes for 15 minutes at a temperature of 220 degrees. Place a bowl of water at the bottom of the oven so that the bread inside remains soft and supple and a characteristic crispy crust appears.
Paris baguette

second best Paris baguette

Probably one of the most delicious things I’ve tried in Paris is a baguette. It’s just necessary to start the day with a visit to a cozy bakery under the window. You leave from there really, somehow even childishly happy: with a still warm, crunchy baguette and smiling at passers-by, you go to the side of the house, continually biting off the French rolls on the go, squinting with pleasure.

When leaving, I bought myself a special pan for baking baguettes. This, of course, can be done simply on parchment paper – the only thing is that it can spread a little, because the dough has an average consistency of density, but this should not stop from trying the amazing, real taste of a Parisian baguette.

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A recipe from the book La cuisine de madame saint-ange, edited by Larousse 1958.

I’ll say a few words about the cooking method.

The composition of the products is the simplest: flour, water, salt, yeast. And that’s all. The dough is designed, so to speak, using autolyze. Autolysis, autolysis, self-digestion (from other Greek: ????? – “I”, “myself” and ????? – “separation”, “decay”) – self-dissolution of living cells and tissues under the influence of their own hydrolytic enzymes that destroy structural molecules. 

It occurs in the body during certain physiological processes (for example, metamorphosis, autotomy, etc.).

Flour and water mix the day before, without salt and yeast. This method does several things in order to:

Flour carefully absorbs water, it is strengthening the gluten and improving gas storage. Extra water will be added along with salt and yeast on the day of baking. If you add water immediately, the dough will be weaker and difficult to cope with its task.

– During a long rest, water “breaks” the flour into elemental sugar, making future bread sweeter in taste.

As a result, you get a slightly sweet bread, with a beautiful caramel shade of crisp.

Ingredients:

Day one:
500g flour
325 g cold water

Day Two:
50 g of water
9 g of salt
15 g of live yeast (or 5 g of dry)

NOTE:

First day:

Combine the flour and water in a deep bowl (I always use ceramic) .

Start kneading until a sticky and uniform substance is obtained.

Continue kneading for 6-10 minutes until the flour has completely absorbed water. You should get a smooth, elastic and slightly sticky ball of dough.

Place the ball in a container slightly oiled with butter, cover or wrap tightly with cling film. Store in the refrigerator for at least 8 hours, a maximum of 2 days. The longer the dough lies in the refrigerator, the sweeter the bread will turn out.

Second day:

Paris baguette

Remove the dough and transfer it to the dough bowl again.

Add water, salt and yeast. Knead the dough until the water is completely absorbed, from 6 to 10 minutes. The dough will be very sticky.

Cover the bowl with a towel and leave at room temperature for 90 minutes.

Crumple the dough and set it again for 90 minutes.

Lower the dough again and leave for another 2 hours at room temperature. The dough should increase in size by 2 times.

2 hours later:

Preheat the oven to 240C.

Transfer the dough onto a prepared work surface sprinkled with flour.

Divide the dough into 2-4 parts (depending on the desired size of the baguette).

On a lightly floured work surface, gently form each piece into an elongated baguette. Try to work carefully to avoid lowering, “blowing off” the test.

Place on a baking sheet covered with baking paper or on special forms for baguettes.

Leave them to rest for another 10 minutes.

Pour 200 ml of boiling water into a deep pan and place it in the oven to the lowest level.

Reduce the temperature in the oven to 220C.

Put the baguettes on the average level for 12 minutes, then turn the baking sheet over, reduce the temperature to 200C and bake for another 10-15 minutes, until the crust is beautiful, brown-caramel. When tapping on a crust, a dull sound should be heard, as if you were tapping a hollow object.

Remove the pan and let the baguettes cool for at least 30 minutes.

In France, according to tradition, not a single meal is complete without bread, while baguette is its universal hypostasis. Reliable, tasty, portable – it is always present on the French table.

Making your own baguette is quite simple, but extensible in time. This is a two-day job, but time is an important part of the method. In exactly the same way, the dough develops very slowly, overnight in the refrigerator, and this period of slow growth gives the finished bread an excellent taste and amazing lightness.

There are many recipes, you just need to choose your own, convenient and “fill” your hand in the formation – to preserve the airiness of the dough and its texture. Also, you have to make a small compromise – in real length, which they are baked in Paris, it will not succeed in baking, the capacity of the oven will not allow it. But even if you reduce its size by half, the taste and appearance will not suffer. Slim, graceful and with an amazing crust!

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