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Few foods are as iconic as the French baguette. This long, golden loaf of bread is synonymous with French culture, bringing to mind images of bustling Parisian bakeries and early morning markets.
With its crisp, crackling crust and soft, airy interior, the baguette is more than just bread, it’s a symbol of tradition, simplicity, and craftsmanship. Whether paired with cheese, used for sandwiches, or simply enjoyed on its own, the French baguette is a culinary staple that has stood the test of time.
What Is a Baguette?
A baguette is a traditional French bread that’s long, slender, and marked by its distinctive crispy crust. The word “baguette” itself means “stick” or “baton,” referencing the bread’s iconic shape. It’s made from simple ingredients; flour, water, yeast, and salt but the magic lies in the technique.
The dough is kneaded, shaped, and scored before baking at a high temperature to create that signature crust. When you bite into a baguette, you’re met with a satisfying crunch, followed by the soft, pillowy inside that’s perfect for absorbing flavours or enjoying plain.
Despite its simplicity, a well-made baguette is a true art form. French bakers, or boulangers, take pride in the precision required to create the perfect loaf.
The dough must be properly fermented to develop its flavour, and the baking process needs to strike the right balance between achieving a crispy crust without overbaking the inside. The result is a loaf that’s light yet flavourful, a perfect blend of texture and taste.
Ingredients and Taste
The beauty of a baguette lies in its simplicity. The main ingredients are few: flour, water, yeast, and salt. Yet when combined with the right technique, these elements produce something extraordinary.
The flavour of a baguette is subtle and slightly nutty, with the fermentation process bringing out natural flavours in the wheat. It’s not sweet, but there’s a hint of maltiness from the flour.
The crust, golden and crisp, offers a contrasting texture to the soft interior, which is airy, with irregular holes that are a sign of proper fermentation.
The key to the baguette’s appeal is its versatility. It pairs beautifully with almost anything, from a spread of butter to slices of soft cheese. It can be used for sandwiches, toasted for breakfast, or simply torn off and enjoyed with a glass of wine.
The baguette’s balance of flavour and texture makes it the perfect canvas for both simple and gourmet combinations.
A Taste of History
The baguette, as we know it today, dates back to the early 20th century, but its roots go much deeper. Bread has always played an essential role in French cuisine, and laws governing bread production date back to the Napoleonic era.
The baguette likely evolved from long loaves made during the 18th and 19th centuries, but its current form became popular after World War I, when laws were passed restricting the working hours of bakers.
These laws encouraged bakers to create bread that could be made quickly in the morning and sold fresh for breakfast.
The baguette’s shape and ease of production made it an instant favourite. Its long, thin form allowed it to bake quickly, which was ideal for the fast paced lives of city dwellers. Over the years, the baguette became a national symbol of France, with strict guidelines even created to preserve its authenticity.
Today, the baguette is not just bread, it’s a cultural emblem. In 1993, the French government implemented the “Le Décret Pain” law, which mandates that a traditional baguette can only be made using four ingredients: wheat flour, water, yeast, and salt.
This law protects the integrity of the French baguette, ensuring that the tradition of artisanal bread making continues to thrive.
Traditional French Baguette Recipe
Serves: 4 people
Ingredients:
- 500g all-purpose flour (or bread flour)
- 10g salt
- 10g active dry yeast
- 350ml warm water (around 38°C / 100°F)
- 1 tsp sugar (optional, to activate yeast)
Directions
To begin, dissolve the yeast in 100ml of warm water, adding 1 teaspoon of sugar if needed to activate the yeast. Let it sit for 5-10 minutes until it becomes frothy. This will ensure the yeast is alive and will aid in proper dough rising.
In a large mixing bowl, combine the flour and salt. Slowly pour in the yeast mixture, along with the remaining 250ml of warm water. Stir using a wooden spoon or your hands until the dough comes together into a shaggy mass. Avoid overworking the dough at this stage; we are aiming for a soft but slightly sticky dough.
Transfer the dough to a floured surface and begin kneading. Use a folding and pressing technique, pushing the dough away from you with the heel of your hand, folding it back over, and turning it 90 degrees. Knead for about 10 minutes, until the dough is smooth and elastic. If the dough feels too sticky, add a little more flour, but be careful not to add too much as it can make the baguette dense.
Form the kneaded dough into a ball and place it in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 1-2 hours, or until it has doubled in size. This fermentation is key to developing the flavour and texture of the baguette.
Once risen, punch down the dough to release any air pockets. Transfer it back to a lightly floured surface and divide the dough into 2 or 3 equal pieces, depending on how thick you prefer your baguettes. Shape each piece into a rough rectangle by gently flattening the dough.
To shape the baguettes, fold one long side of the dough rectangle over to the centre, pressing the edge down, then fold the other side over, pinching it to seal. Roll the dough gently to lengthen it into a baguette shape, about 12-15 inches long. Transfer the shaped baguettes to a baking tray lined with parchment paper, seam-side down.
Cover the baguettes with a cloth and let them rise for another 45 minutes. During this time, preheat your oven to 250°C (480°F). Place an empty baking tray or pan at the bottom of the oven to create steam during baking, which will help achieve a crispy crust.
Before baking, score the top of each baguette with a sharp knife or blade, making 3-4 diagonal slashes about 1/4-inch deep. Place the tray of baguettes in the oven, and quickly pour about a cup of water into the empty tray to create steam. Bake for 20-25 minutes until golden brown with a crisp crust. Let the baguettes cool on a wire rack before serving.
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