My family's been making easy, 4-ingredient baguettes for years, and I think everyone should know the recipe (2024)

FAQs

What is the secret of best baguette? ›

One of the secrets of a great baguette is to start with a sponge (a mix of flour, water, and yeast), which gives the yeast time to mature and combine with the other ingredients, creating the mildly sour and nutty flavors and chewy texture.

Based on various laws on making bread over the last century, the 1993 le Décret Pain French decree states that traditional French bread must be made only from four main ingredients - good quality water, salt, a rising agent and wheat flour containing no more than 2.8% (in total weight) of bean, soya or malted wheat ...

Baking a great baguette isn't difficult, but to get the best possible result then it takes a little planning. I use two extended fermentation periods/proofs in this process. Both in my opinion are crucial for obtaining the best result. While these baguettes take a little planning, the handling time is very little.

French Baguettes are so good

First and foremost, the flour used in France is of very high quality. But the major difference between French and an American baguette is the fermentation process. Most French bakers use a poolish process, which consists of a mix of yeast and water that's allowed to ferment overnight.

Overall, the ideal flour for baguettes should have a moderate protein content, a fine texture, and should be of high quality. While traditional French type 55 flour is the ideal choice, a combination of all-purpose and bread flour can also work well in its place.

The ordinary or standard baguette is longer, softer, puffier, and cheaper. The traditional baguette has a more pronounced flavor, is crustier and requires more work to make.

Look like a local and eat the end of the baguette on the way home from the bakery, it's called le quignon, the heel.

In France, most good bakeries put their energy toward the most artisanal baguette: the baguette “tradition”. By a law enacted in 1993, a baguette “tradition” can only contain four ingredients: flour, leavening, water, and salt. There are usually hand-formed and baked on the premises, and have sourdough starter in them.

This law dictates that homemade bread must be made at the place of sale and further clarifies what ingredients are permitted in traditional French bread, specifically banning the use of pre-made dough for baguettes sold under the names of Baguette tradition, Baguette à l'ancienne, or Baguette de campagne.

Are baguettes healthier than bread? Baguettes are similar in nutritional value to traditional white bread. Both baguettes and white bread are high in calories and carbohydrates while remaining low in fat content. Baguettes tend to contain more protein and sodium than white bread.

Why my French baguette is not crispy? ›

Secret three: Preheat the oven for baking with a pan of boiling water. Then once ready to bake, spray the oven with water for extra steam. THIS is what will give you the crunchy crust. An absolute necessity for a classic French Baguette!

Perfect Your Yeast Levels

Carbon dioxide is responsible for all the bubbles that make holes in bread, making it lighter and fluffier. Because gas is created as a result of yeast growth, the more the yeast grows, the more gas in the dough and the more light and airy your bread loaf will be.

95% of French people eat bread every day. This is the number of baguettes sold in France every year. That means more than 300 baguettes sold every second, and more than 27 million per day.

The baguette is one of France's most-loved loaves and is eaten throughout the day. Baguettes can be eaten as early as breakfast time—often toasted, buttered, and dunked in coffee. It's a source of carbohydrates and the fiber necessary to start the day off right! Fruit jam can also be added for an extra treat.

Set the baguette wrapped in aluminum foil on the counter and try to use it within 1 day. Avoid refrigerating the baguette since the refrigerator will introduce moisture and cause the bread to harden faster. Freeze a wrapped baguette for up to 3 months.

A baguette is a long, thin type of bread that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length, crisp crust on the outside and soft inner core.

Au Levain des Pyrénées boulangerie and baker Tharshan Selvarajah, 37, took first place in the 30th annual “Grand Prix de la Baguette de Traditional Francaise de la Ville De Paris,” the most revered baguette competition.

Secret three: Preheat the oven for baking with a pan of boiling water. Then once ready to bake, spray the oven with water for extra steam. THIS is what will give you the crunchy crust. An absolute necessity for a classic French Baguette!

If your crust is becoming soft too quickly and not staying crispy you simply need to bake the bread longer. The best way to do this is to lower the temperature of your oven slightly and bake a few more minutes to achieve the same color you would have at the higher temperature.