The baguette, a symbol of French culinary tradition, is more than just a loaf of bread; it is a cultural icon. With its distinctive long, golden-brown crust and soft, airy interior, the baguette has been an integral part of French life for centuries. Its origins can be traced back to the early 19th century, although its exact beginnings remain shrouded in mystery. Some attribute its creation to Napoleon Bonaparte, who reportedly wanted a more portable bread for his soldiers. Others suggest it evolved from earlier French bread styles, influenced by the industrialization of baking in the late 1800s.
Regardless of its precise origins, the baguette became a staple of French daily life, celebrated for its simplicity and versatility. It is often associated with the French ethos of “terroir,” or the connection between food and the land. Today, it continues to be a beloved bread, enjoyed worldwide for its perfect balance of crunch and tenderness.
Ingredients
for the starter
- 500g t55 flour
- 500g water
- 2g yeast
For the baguette
- 2,2 kg flour ( 50% t55, 50% wholemeal)
- 950g water at 18°C
- 15g yeast
- 44 salt
- 15g malt
instructions
for the starter
- Prepare the starter: Mix all the ingredients for the starter in a bowl. Let it rest at 16°C for 16 hours to allow the flavors to develop.
for the baguette
- Combine the dough: The following day, place the starter into the mixing machine along with the remaining ingredients for the dough. Mix until well combined.
- First rise: Allow the dough to rise for 2 hours at room temperature or until it has doubled in size. Once risen, gently shape it into the classic long baguette shape.
- Second rise: Let the shaped dough rest for an additional period, allowing it to double in size again. This step is crucial for achieving a light, airy texture in the final bread.
- Use Baker’s Rack: A traditional multi-tiered wire rack with wider spaces. You can place several baguettes on it.
- Prepare for baking: Lightly dust the surface of the dough with wholemeal flour to give it a rustic appearance. Using a razor blade, score the dough with a few diagonal cuts along the top to help with expansion during baking.
- First phase of baking: Preheat your oven to 210°C, ensuring the humidity is set at 50%. Bake the baguettes for 7 minutes to allow the crust to form.
- Second phase of baking: Reduce the humidity to 10% and continue baking for another 10 minutes. This will create a golden, crisp crust.
- Final bake: For the last 3 minutes, bake the baguettes with dry heat to finish off the crust and give them a perfectly crisp texture.