Baguette or French bread

Baguette or French bread . This is one of the best known and appreciated breads, not only in France . Most of the time they are made in the form of long crusty loaves of bread, with a golden and appetizing crust. It can be seen frequently in many rural areas of Italy and France.

Summary

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  • 1 History of French bread
  • 2 Ingredients
  • 3 Elaboration
  • 4 times
  • 5 Tips
  • 6 Sources

History of French bread

The French bread was prepared for the first time in Vienna , Austria , in the middle of the century XIX . It arose as a consequence of the use of new steam ovens for cooking. The thing is, for bread to get that delicious crisp outer shell, water (which instantly turns into steam) is sprayed into the oven during cooking.

Ingredients

  • 250 cc. water (it can be weighed, it would be 250 gr.),
  • 6 cups of strength flour,
  • ¾ teaspoon of fine salt,
  • 1 teaspoon of dry baker’s yeast,
  • semolina wheatthin (semolina),
  • 1 egg white,
  • 1 tablespoon of water

Elaboration

Prepare the bread dough by mixing the flour with the dry yeast and salt in a large bowl. Add the warm water, without exceeding 40º, and stir until it begins to take off from the container . If you use fresh yeast it is best to mix it with the warm water before adding it to the rest.

Transfer to the lightly floured table and knead for 10-15 minutes, until there is an elastic and flexible dough. During kneading, stretch the dough from time to time, twisting it and rejoining the ends (refining the dough).

Transfer to a lightly oiled bowl and cover with plastic wrap. Leave to ferment in a warm place for 30-40 minutes, or until the dough doubles in volume.

Go back to the floured table and tighten with your knuckles to remove excess air inside. Cover with a clean cloth and let stand 10 minutes.

At this point, divide the dough in half, cutting with a sharp knife . Roll each half out to a rectangular size of 25-30 cm. long by 20 cm. Wide.

Wound in spiral by the longest part, pressing slightly the end to seal the roll, thus forming the bar. Repeat the process with the other half of the dough.

Place a sheet of parchment paper on a cookie sheet , lightly grease and sprinkle with a thin layer of semolina . Place the bars on this tray, with the end side of the roll down.

Lightly beat the egg white with the water and paint the surface of the baguettes with this mixture. Cover with a cloth and let it ferment for 30-40 minutes in a warm place, until they double in volume.

With a very sharp knife, make 3 or 4 diagonal cuts, half a centimeter deep. Bake in a preheated oven at 190º for 30 minutes. Remove from the oven and repaint with the white and water mixture.

Return to the oven and finish cooking for 10-15 more minutes, or until the base knocks with the knuckles, it sounds hollow, a sign that it is cooked.

Time

  • Preparation and kneading time: 15 minutes.
  • Fermentation and rest time: 90 minutes.
  • Cooking time: 30-35 minutes.

Tips

  • So that the dough is crisp and elastic, as we will see, we make a basic bread dough that we will then spread and roll before the last fermentation. To enhance the browning of the crust we will paint the surface with beaten egg whites twice, once before baking and again almost at the end.
  • It is preferable to use strength flour, with more gluten, but you can use normal flour as an alternative. This baguette or French breadrecipe is ideal for breakfast or for a light snack or dinner, with good cheese and red wine .

 

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