{"id":404,"date":"2025-11-02T15:49:16","date_gmt":"2025-11-02T06:49:16","guid":{"rendered":"https:\/\/vandermeij.familyds.com\/Cookbook\/?p=404"},"modified":"2025-11-05T19:31:52","modified_gmt":"2025-11-05T10:31:52","slug":"baguette","status":"publish","type":"post","link":"https:\/\/vandermeij.familyds.com\/Cookbook\/?p=404","title":{"rendered":"Baguette, Authentic French"},"content":{"rendered":"
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Baguette, Authentic French<\/h2>\n
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A baguette is\u00a0a long, thin loaf of French bread known for its crispy, golden crust and soft, airy interior. It is made from a basic lean dough of four ingredients: flour, water, salt, and yeast. A symbol of French culture and a UNESCO Intangible Cultural Heritage, baguettes are a staple in French cuisine, enjoyed at all meals.\u00a0<\/span><\/div>\n
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Active Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Resting<\/span>6 hours<\/span><\/span> hrs<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>7 hours<\/span><\/span> hrs<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Breakfast, Dinner, Lunch<\/span><\/div>
Cuisine: <\/span>French<\/span><\/div>
Keyword: <\/span>Baguette<\/span><\/div><\/div>\n
Yield: <\/span>5<\/span> baguettes<\/span><\/span><\/div>\n\n\n\n\n

Materials<\/h3>

For the mother dough<\/h4>
  • 110<\/span> gr<\/span> strong flour<\/span><\/li>
  • 110<\/span> gr<\/span> water<\/span><\/li><\/ul><\/div>

    For the dough<\/h4>
    • 110<\/span> gr<\/span> strong flour<\/span><\/li>
    • 375<\/span> gr<\/span> water<\/span><\/li>
    • 7<\/span> gr<\/span> fresh yeast<\/span><\/li>
    • 20<\/span> gr<\/span> salt<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • Mix all the ingredients for the mother dough, cover with plastic wrap, and refrigerate for 3.5 hour<\/span><\/div><\/li>
      • Make a well in the flour and pour in the mother dough. Add the water and yeast and mix by hand. Finally, add the salt and knead the dough well. Roll into a ball and cover with a damp tea towel. Let rest for 90 minutes at room temperature.<\/span><\/div><\/li>
      • Press the air out of the dough and divide it into 300g pieces. Roll into balls, dust with flour, and cover with a damp tea towel. Let it rest at room temperature for 35 minutes.<\/span><\/div><\/li>
      • Press the air out of the dough and roll it out into a baguette shape. Let it rest for another 90 minutes under a damp tea towel.<\/span><\/div><\/li>
      • Preheat the steam oven to 230\u00b0C (450\u00b0F) and bake for 20 minutes with steam<\/span><\/div><\/li><\/ul><\/div>

        Tip<\/h4>
        • Baking with steam, especially for bread, is\u00a0crucial for achieving a crispy, shiny crust and a more open crumb by allowing the dough to expand fully before the crust hardens.<\/span><\/div><\/li>
        • You can create the steam effect in a regular oven by placing a few pebbles inside and covering them with water.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n

          Notes<\/h3>
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