Get a little taste of France right in your kitchen! This Paris Baguettes recipe pays tribute to a long-standing French bread making tradition, with its golden crust and soft airy interior. The Paris Baguette Recipe is simple, yet refined; there are only a few ingredients that go into this easy-to-make bakery-standard bagel and it will taste great with cheese, butter or just by itself. Whether you are an old hand at making baguettes or just trying your hand at bread for the first time, this is a Paris Baguette Recipe that gives you all of the flavors of Paris with every bite.
The History of Paris Baguette Recipe
The Paris baguette, the epitome of French bread baking, stems from this period (from 1870 to 1900). French for “stick,” the term baguette describes a long, slender loaf of French bread. This type of bread developed with the French law of 1920 that required bakers to bake fresh bread every day.
The baguette became an instant hit because of its crusty surface and a moist, airy center which eventually made it one of the essentials in French culture and daily life. Over time the process saw improvement by Parisian bakers and ended up into what we have today, a baguette with its well defined brown crust surrounding light crumb.
Ingredients and Preparation
For the ideal Parisian baguette, you will need a very specific list of ingredients: strong bread flour (high protein), water, salt and yeast. This recipe doesn’t skimp on the gluten you’ll need for the chewiest tortillas—initially with 500 g of bread flour. Blend this with 350 milliliters of tepid water, 10 grams of salt and a little much less than one packet active dry yeast.
To a large bowl, add flour -1 cup increments into sifted salt then dissolve the yeast with warm water. As you mix, add the water to your flour a little bit at a time till sculpture dough type. Knead the dough for 10 minutes until smooth and elastic, then leave to rise in a warm place for 1–2 hours or until doubled in size.
Shaping and Fermentation
When it finishes rising in your oven, take out the dough and prepare to shape the baguettes. Punch the dough down gently to deflate it, then divide into three equal parts. Form each one into a rectangular shape, and allow to relax for 20 minutes on board; cover them with cloth.
After resting, flatten and roll each piece into a long, pointy baguette shape (creating structure tightly) Gently roll out the baguettes seams side down onto a nicely floured couche or baking sheet. Re-cover and let them proof for around an hour or until you notice a slight puff on the surface. A second rise, essential to the development of a good flavor and crumb structure.
Baking to Perfection
Heat the oven to 245°C(475°F), placed initially a pizza stone or an upsides down baking sheet in while warming up. Slash the tops of each baguette with a sharp blade, cutting diagonal lines in order for bread to rise properly during baking time.
To give it that artisan feel, add steam in the oven with a pan of hot water placed on the bottom. Bake the baguettes for 20 to 25 minutes or until they are golden brown and sound hollow when tapped on the bottom. Remove and transfer to wire racks to cool completely. Serving suggestion; Lovely with butter, cheese or as the perfect side to any meal- Paris Baguette.
Paris Baguettes Recipe
Equipment
- Large mixing bowl
- Dough scraper
- Baking sheet
- Parchment paper
- Kitchen scale (optional for precise measurements)
- Sharp knife or razor blade (for scoring the bread)
- Cooling rack
Ingredients
- 500 g 4 cups bread flour
- 300 ml 1 1/4 cups water, room temperature
- 10 g 2 tsp salt
- 10 g 2 tsp instant yeast
- 1 tsp sugar
- 30 g 2 tbsp olive oil (optional for added flavor)
Instructions
- Prepare the Dough: In a large mixing bowl, combine the bread flour, sugar, and yeast. Slowly add the water, mixing with a dough scraper or your hands until a shaggy dough forms. Add the salt and olive oil (if using), and knead the dough for 10-12 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm area for 1.5 to 2 hours or until doubled in size.
- Shape the Baguettes: Once the dough has risen, punch it down to release excess air. Divide the dough into two equal pieces. Shape each piece into a long baguette by flattening slightly and folding the dough over itself, sealing the seams as you roll it into a log shape.
- Second Rise: Place the shaped baguettes on a baking sheet lined with parchment paper. Cover them lightly with a towel and let them rise for another 30 minutes.
- Preheat the Oven: Preheat your oven to 450°F (230°C) with a baking stone or an inverted baking sheet inside, if available. Place a small pan of water on the bottom of the oven to create steam, which helps the baguettes form a crispy crust.
- Score the Baguettes: Once the baguettes have risen, use a sharp knife or razor blade to make several diagonal slashes on the top of each loaf. This allows the dough to expand while baking.
- Bake: Place the baguettes in the oven (on the preheated baking stone, if using). Bake for 20-25 minutes until golden brown with a crisp crust. You can rotate the baguettes halfway through baking to ensure even browning.
- Cool: Remove the baguettes from the oven and transfer them to a cooling rack. Let them cool completely before slicing to ensure the best texture.
Notes
- For a more authentic flavor, you can cold-ferment the dough by letting it rise in the fridge overnight, which enhances the taste.
- Make sure to create steam in the oven (with a pan of water) to achieve the perfect crispy crust.
Tips for better Paris Baguettes Recipe
- Use High-Quality Ingredient : Use a high protein bread flour (around 12-14% ) to get good gluten development. Fresh ingredients, particularly the yeast contribute to flavor and texture.
- Accurate Measurements : Whatever bread you are making, precision is the essential ingredient. For consistency, I recommend using a digital kitchen scale for measuring out your flour and water. This will help you get consistent results each time.
- Autolyse Method : You can also include an autolyse by combining only the flour and water, leaving it for 30 minutes rest before folding in hay salt and yeast. The last of the amendments, and possibly one of the most critical is a 48-hour autolyse. This provides time for water absorption in order to make dough extensibility better.
- Proper Kneading : Work the dough until it is smooth and pliable. By hand this typically takes about 10 minutes. A properly kneaded dough will give the bread good rise and structure.
- Controlled Fermentation : So the longer you can keep it out at room temp to rise, etc. — the better and more developed your flavors will be. If time permits, you should cold ferment in the refrigerator for an additional 12-24 hours which helps develop flavour and texture
More Tips for better Paris Baguettes Recipe
- Gentle Shaping: Gently shape the dough after its first rise to retain the air bubbles. Just don’t let it deflate too much so you keep a nice open crumb.
- Wrap them up into a couche or proofing basket : Use a couche (a floured linen cloth) or proofing baskets to help your baguettes retain their shape during the final rise. This will help prevent the dough from spreading out too far.
- Preheat the Oven: Preheat your oven as hot as it goes, ideally with a baking stone inside. Hot oven is key to that golden crust and great spring.
- Steam for a Crusty Finish : At the start of the bake create some steam by putting a tray with hot water in at lower part of oven Which develops a steamy climate that helps the crust to be crispy.
- Cool Properly: After you bake your baguettes, let them cool on a wire rack. It also stops the bases getting wet and instead keeps them nice and crispy. It has to do with patience, and it will tell you that good things come only after 30 minutes.
References
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