Baguettes, please

Golden – Brandon Beal & Lukas Graham


Friday, isn’t it yay? Besides, it is not just Friday, it is the 14th of July and it is Bastille day in France. For a lot of us, it means bank holiday but it also means fireworks and celebration of our little country. We’re not in our country to celebrate today so I wanted to celebrate it my way, with food and I’ve decided to give you a typical French recipe: la baguette. It is not complicated and once you’ve tasted it homemade, you won’t buy it in supermarket, I promise you that! It is really rewarding to eat your own baguette, so, are you ready to try?

Make 2 baguettes. 390g flour T65, 240ml tepid water, 7g salt, 2,5g dried yeast.

Prep: 15 + 5mn — Rest: 30mn + 2 hours — Oven: 20mn to 25mn

Put the flour in a bowl and dig a well in the middle. Put the salt on one side and the yeast on the opposite side. Pour the tepid water in the middle. With a wooden spoon, start to mix, beginning from the middle to the edges and adding the yeast first. When a ball starts, knead. Knead for 10mn. Don’t be desperate, kneading can be hard and tiring but it is good for your baguettes and for your muscles: always see the positive side.

Divide your dough in 2 equal pieces of dough. Flour your work surface. Take one of the piece of dough, turn it so the smooth side is on the work surface. Flatten it and give it a rectangular form. Do the same with the second piece of dough. Cover with a tea towel and let them to rest at room temperature for 30mn.

Start to make baguette shape. Take one of the piece of dough. Bend it 3 times lengthwise and roll them so the fold created in the middle kind of disappear inside. Place your hands on top of the dough and roll them towards the external side. Continue to roll to adjust the length. Do the same with the second piece of dough.

Put your baguettes-to-be on a baking sheet with the joint underneath and cover them with a tea towel, it will prevent the dough from crusting. Let it rest 2 hours, if it’s possible under 25 degrees and if you can’t, let it rest longer. The baguettes-to-be will be ready when a fingerprint won’t let any track.

Preheat the oven to 250°, with a baking tray and a bowl of water. Drop off the baking sheet with baguettes-to-be on the hot baking tray. Cut them 3 times in diagonale or 1 time lengthwise with a razor or if you don’t have one, use a toothless knife.

Spray the oven floor with water, keep the bowl of water in the oven and put your baking tray in the oven for 20 to 25mn. Watch the baking because they can quickly be overbaked…

Et voilà! Whether you’re French or not, whether you live in France or abroad, you now have delicious homemade baguettes. Can one ask for more? It is kind of a comfort to eat a baguette; I like it with butter and apricots or strawberries jam in the morning (Bonne Maman jam, of course), or with butter and saucisson, butter and radish. Now you’re French! Or simply gourmand.

Des bisous

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