The French loaf is long and narrow. Baguette at home: how to bake. Baguette in Paris

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Today, it's not too hard to find some favorite recipe. The French baguette is no exception. It has been prepared since time immemorial. The beauty of these loaves lies in the fact that a soft and fragrant bun is hidden under a crispy crust. The downside can be called his tendency to quickly become stale, by the end of the day. But even in this state, it remains tasty, although not the same as it was in the morning. Below we will consider the most popular recipe. The French baguette is a real example of a Parisian breakfast.

Spirit of France

Indeed, this romantic country is loved by many. And despite all the natural beauties and cultural values, it remains invariably popular french cuisine. Croissants and oysters, foie gras and amazing buns, as well as a thin and long loaf, biting which makes you want to ask for the recipe. A French baguette is a consistently firm, crispy and simply amazing crust with a fresh crumb. Despite the fact that it is cooked all over the world today, it always remains a symbol of France.

The story of an amazing bun

It first appeared on the shelves in the 20s of the last century. In fact, this was not a tribute to traditions; the bakers did not implement a special, exquisite recipe either. The French baguette was just a necessity pushed by special circumstances. When the government issued a special decree not allowing to go to work before 4 in the morning, they had to look for an option that would require less time for dough and pastries to germinate than ordinary loaves.

It is a long and thin pastry. The standard size that was originally proposed is 60, 70 cm long, 5-6 cm wide and 3-4 cm high. At the same time, the product weighs only 250 g. By the way, with the appearance of this roll on the shelves, the process of mass dismissal of bakers began . Since the baking process was accelerated, so many workers were no longer required, which also reduced the costs of bakeries.

Baking features

How do you know that this is a French baguette in front of you? The recipe involves the release of a very capricious roll, it is not cut with a knife when fresh, so it is customary to break it with your hands. After 8 hours, it becomes completely stale, so it is better to take such pastries based on one or two meals. In France, such pastries are made as diverse as possible to please the majority of buyers. It can be found in a variety of lengths and shapes, from very thin to wide, sandwich rolls. The degree of roasting is from very pale to slightly burnt. In addition, various additives are used. It can be onions, garlic, sesame seeds, cumin, cheese, aromatic herbs.

Meet the French baguette recipe

In the capital of France alone, up to a million crispy loaves are sold every morning. The finished product weighs 250 g (remember, for comparison, the Soviet loaf, weighing 1 kg). Prepare it, in general, in the classical way. First, the dough is laid, for this, as all housewives know, you need to dissolve the yeast in water, add flour and leave for 20 minutes. Then you need to add salt, the rest of the water and flour, knead the dough. This is important point, you need to knead for a long time, about 10 minutes. Then the structure will become homogeneous. It remains in proofing for 45 minutes, after which you need to cut it into products. They are covered with a damp cloth and left for another 45 minutes. After that, they are placed in the oven for 15-20 minutes. As you can see, nothing complicated, every housewife can do it, even without experience in culinary arts.

Cook at home

A bakery is one thing, and making something like this at home is very interesting. Imagine how in the morning you get a warm, French baguette for breakfast. The recipe in the oven of the baked product is no different from the original, which is designed for production ovens. As you have already noticed, such baking has many advantages. The dough is simple in execution, requires a minimum of ingredients, they are all simple and affordable. In addition, there is no need for special ovens, food processors and other devices. quick baking can be good option for morning breakfast. Proofing will take place in the refrigerator. There is a minus, the dough is wet and sticky. It's not very comfortable and you need to get used to handling it.

Let's bake a French baguette. The recipe in the oven involves a two-day cooking cycle, although you can do the entire procedure in one day. This can be convenient for those who will cook the dough every day for the next day, and get up in the morning and cook a bun for breakfast. You need to take 500 g of flour of the 1st grade, 375 g of water, ¼ teaspoon dry yeast and 10 g of salt. As usual, you dilute the yeast, add everything else and knead the mass. Cover with foil and leave for 20 minutes. Using a mixer, knead the dough for about 10 minutes. Now the dough needs to be greased with oil, covered with a film and put in the refrigerator. And you can go about your business.

The second cycle starts the next day. In the morning you take out the dough, divide it into three parts. The dough is very sticky, but try not to fill it with flour. You can oil your hands. Each part must be kneaded into a layer and rolled into a roll, immediately shifted to a baking sheet. This will be the final form of our baking. This is how your French baguette will stay (recipe with photo will help you get your bearings with the shape), they don't rise very much, so you don't have to leave much space on the baking sheet between the loaves. After 45 minutes (cover with foil) you can put them in the oven. Temperature 250 degrees, bake for about 20 minutes.

Features of cooking in a bread machine

The recipe for a French baguette for a bread machine is slightly different from the classics, in particular, it greatly reduces the time the hostess is busy. Each model may have its own differences, but we will give a standard recipe. You will need to stir 2 teaspoons of yeast in a glass of warm water. Add a tablespoon of sugar and leave for 15 minutes. Now next in line are 2 tablespoons of butter, 370 g of flour. Knead the dough, divide into 2 parts, roll into layers and roll into rolls. Now you can send them to the bread machine for 60 minutes in the “Baking” mode.

Most adherents of this bakery product live in Germany and France. It is very interesting how the table setting is done. Authentic French baguette (recipe may contain flavorings) served with butter and a big cup of coffee. It is absorbed in a very original way: after breaking off a crispy bun and spreading it with butter, you need to quickly lower it into coffee. The butter does not have time to melt, and the crumb is saturated with coffee. It turns out a delightful composition, from which you get real pleasure.

Summing up

It is not necessary to go to France to taste a wonderful baguette. You can make it easier for yourself and buy it in the store, but usually we do not follow the classic recipe. Therefore, in order to appreciate the real "crunch of French rolls", it is worth trying to bake it at home. It's easy and doesn't take too much time. The overwhelming smell from your kitchen will beckon guests all day long. By adapting to the time it takes to prepare this baguette, you can wake up your loved ones every morning with the smell of fresh bread. And even though hot bread is harmful to our figure, it is better to go to the gym in the evening than to deprive yourself of such pleasure. By the way, experts note that baking in a bread machine somewhat changes the taste of a baguette. Therefore, it is better to spend a little more time, but serve a real miracle on the table.

Most people think that a baguette is such an elongated bread, but this product has other features besides an oblong shape. Not only the form is important here, but also the production process. Elongated bread with a crispy crust, moist, fragrant, with an uneven crumb becomes a delicious addition to almost every snack in France - it is served even with dishes with a lot of pasta, pasta or potatoes. You can bake a baguette at home in the oven and enjoy its wonderful taste, the recipe for this baking is not at all complicated and any housewife can do it.

French Baguette - Recipe and History

Some theories say that this bun was invented by Napoleon's baker, and its oblong shape made it easier to transport. Other theories on the origin of the baguette are that it has its origins in Vienna and spread around the world during the crisis years after World War I, mainly due to the shorter production time than traditional bread. No less plausible is the version that at the beginning of the nineteenth century, many people carried a knife for cutting bread with them, which was inconvenient and dangerous. So bread was invented that was easy to carry around and didn't require a knife! A loaf was invented that did not require cutting. Skillfully made long loaf breaks into chunks that are very convenient to eat. It should also be taken into account that tactile sensations affect taste, so a crispy crust and a moist crumb promise us a delicious holiday!

French baguettes are made from wheat flour, yeast, salt and water. Traditional products have different weights:

  • French baguette in the traditional version is about 250 grams.
  • Large items weighing 400 g are called flute (translated from French flute).
  • Smaller products weighing 125 grams are called ficelle (which means twine, twine).
  • The Parisian baguette is a larger product.

Many people love this crispy pastry, but few have tried making it themselves. We will tell you how to bake a baguette in the oven at home.

Homemade baguette recipe in the oven at home


  • Recipe author: unknown, but according to one version, Napoleon's cook
  • After cooking, you will receive 4 baguettes

Baguette dough in the oven - for 4 pieces:

  • 550 gr wheat flour,
  • 380 grams of water
  • 1 teaspoon dry yeast
  • 2 teaspoons of salt.

Homemade baguette in the oven - cooking procedure


If we are not using the baguettes right away, you can freshen them up by placing them in the steam oven for a few minutes.

As you can see, the French baguette recipe is not at all complicated. A little patience, a minimum of ingredients and delicious pastries from distant France will appear on your table.


Before baking, you can sprinkle the products with a little water and sprinkle with caraway seeds or sesame seeds. Fragrant loaves can be eaten warm with jam or butter. Delicious fresh homemade baguettes with garlic, they are a great addition to cream soup or other first course.


The bread baked according to this recipe is similar to the bread you can find on our website. Focaccia has the same coarse crumb structure and a similar taste.

A real French baguette is a song. A thin crispy crust, when lightly pressed, makes an indescribable sound, and an airy fragrant crumb is hidden inside. It is believed that a real baguette can only be tasted in France, however, Russian craftsmen have been preparing it at home for a long time.

Today the site talks about how to bake a French baguette, and shares little tricks to achieve that very unique taste, color and smell that this type of bread is famous for.

Ingredients (for 3-4 baguettes):

  • Baking flour - 500 g,
  • Cold water - 350 ml,
  • Warm water - 25 ml,
  • Yeast dry "active" - ​​5 g,
  • Salt - 10 g.

Advice from the site: in order to measure the right amount of products, it is recommended to use a kitchen scale, since the “by eye” method, as well as measurements with glasses and teaspoons, are not suitable here. In addition, the ingredients listed above do not include flour, which you will need to form baguettes and to dust a baking sheet or a special stone.

Cooking: The preparation of French baguettes takes place in 3 stages, in each of which several nuances must be taken into account.

How to knead the dough for a baguette

In a separate container, mix warm water (25 ml), yeast and 2 tablespoons of flour. Place in a warm place and wait for the dough to bubble and double in size. This will take about 20 minutes.

In a large bowl (approximately 3 liters), combine flour and salt, add the dough, mix thoroughly and gradually pour in cold water, without ceasing to knead the dough. You can also use a mixer with a special nozzle. In this case, turn on the mode with the slowest speed.

Knead the dough for 7-10 minutes until it becomes elastic. The dough is ready for further manipulation when it completely separates from the walls of the bowl or mixer bowl, but continues to be slightly sticky to the touch.

I option. Turn the dough out onto a board, cover with a towel, let it rise for 20 minutes, then knead it again, wrapping the outer edges inward. This procedure must be repeated three times.

After that, form a tight ball from the dough, put it in a bowl, greased with refined vegetable oil, cover with cling film and refrigerate for about 20 hours. Then take it out, put it on a table sprinkled with flour, and divide the dough into as many parts as you are going to bake baguettes - 3 if you want to make long classic ones, and 4 if you prefer short ones.

Cover with cling film again and let rise for an hour.

II option. Continue kneading the dough on a floured table for another 15 minutes, oxygenating it and ensuring that all ingredients are completely combined. If you use a mixer, then set the average speed, and reduce the kneading time to 7-8 minutes.

After the dough is completely kneaded, put it in a bowl greased with vegetable oil, cover with a slightly damp towel and leave to proof in a warm, draft-free place. You can heat the oven to 50-60 degrees, turn it off, let it cool a little for 10 minutes, and send the dough there.

How to bake a french baguette

After about 1-2 hours (time depends on the quality of the yeast and outside temperature), when the dough has tripled in volume, punch it down and either put it back in a warm place, replacing the towel with cling film, or proceed to the next cooking step.

Explanation: if you want the cavities (air holes) in the crumb of the finished bread to be large, you can start forming the baguette immediately after the first rise. If you like small air bubble marks, let the dough rise three times. In this case, the second and third time it must be kneaded when it doubles again.

How to properly form a baguette

If you have not done this before, then divide the dough into 3-4 parts (depending on what size of baguette you want to get), sprinkle the table with flour. If you decide to follow the French tradition, then form long or short baguettes with your hands.

How to bake a french baguette

To do this, knead each piece of dough into a layer 40 cm long and 20 wide. Then wrap 1/3 of each long edge inward, press down a little and fold the layer in half lengthwise. With your palm, make a small indentation in the middle and fold over it again. After that, start gently stretching the dough. When the baguette stretches a little, roll it out with your hands to the length you intended. Recall: the classic length of the baguette is 65 cm.

Put the bread on a baking sheet (or on a special stone), greased with butter or vegetable oil and sprinkled with flour. Cover baguettes with a slightly damp towel and let rise until doubled in size (about 45 minutes). Then, with a sharp knife, make transverse oblique notches about 1 cm deep on the loaves, sprinkle the baguettes on top with flour, or grease with milk, or sprinkle with water.

Form option: sprinkle the table with flour, sprinkle the rolling pin with it, roll each piece of dough into a rectangular layer about 1 cm thick, roll it into a tight roll along the long side and fix the seam. Decorate the ends of the baguette - give them a pointed shape, and then proceed as described above.

How to bake a french baguette

Baguettes are baked in an oven preheated to 220-230 degrees. Before placing the baking sheet with bread in the oven, place an enameled bowl of water there. This is necessary so that the baguettes get an even golden thin and crispy crust. 10 minutes after the start of the baking process, the container with the liquid must be removed, and the temperature reduced to 175-180 degrees.

How to bake a french baguette

You can do it differently - before baking, spray the walls with water from a spray bottle already hot oven and repeat this procedure 1 more time during cooking - before lowering the temperature.

A real French baguette is a song. A thin crispy crust, when lightly pressed, makes an indescribable sound, and an airy fragrant crumb is hidden inside. It is believed that a real baguette can only be tasted in France, but Russian craftsmen have been preparing it at home for a long time.

Today we talk about how to bake a French baguette and share little tricks to achieve that very unique taste, color and smell that this type of bread is famous for.

Ingredients (for 3-4 baguettes):

  • Baking flour - 500 g,
  • Cold water - 350 ml,
  • Warm water - 25 ml,
  • Yeast dry "active" - ​​5 g,
  • Salt - 10 g.

Tip: in order to measure the right amount of food, it is recommended to use a kitchen scale, since the “by eye” method, as well as measurements with glasses and teaspoons, are not suitable here. In addition, the ingredients listed above do not include flour, which you will need to form baguettes and to dust a baking sheet or a special stone.

Cooking: Cooking French baguettes takes place in 3 stages, in each of which several nuances must be taken into account.

How to knead the dough for a baguette

In a separate container, mix warm water (25 ml), yeast and 2 tablespoons of flour. Place in a warm place and wait for the dough to bubble and double in size. This will take about 20 minutes.

In a large bowl (approximately 3 liters), combine flour and salt, add the dough, mix thoroughly and gradually pour in cold water, without ceasing to knead the dough. You can also use a mixer with a special nozzle. In this case, turn on the mode with the slowest speed.

Knead the dough for 7-10 minutes until it becomes elastic. The dough is ready for further manipulation when it completely separates from the walls of the bowl or mixer bowl, but continues to be slightly sticky to the touch.

I option. Turn the dough out onto a board, cover with a towel, let it rise for 20 minutes, then knead it again, wrapping the outer edges inward. This procedure must be repeated three times.

After that, form a tight ball from the dough, put it in a bowl greased with refined vegetable oil, cover with cling film and refrigerate for about 20 hours. Then take it out, put it on a table sprinkled with flour, and divide the dough into as many parts as you are going to bake baguettes - 3 if you want to make long classic ones, and 4 if you prefer short ones.

Cover with cling film again and let rise for an hour.

II option. Continue kneading the dough on a floured table for another 15 minutes, oxygenating it and ensuring that all ingredients are completely combined. If you use a mixer, then set the average speed, and reduce the kneading time to 7-8 minutes.

After the dough is completely kneaded, put it in a bowl greased with vegetable oil, cover with a slightly damp towel and leave to proof in a warm, draft-free place. You can heat the oven to 50-60 degrees, turn it off, let it cool a little for 10 minutes, and send the dough there.

After about 1-2 hours (time depends on the quality of the yeast and outside temperature), when the dough has tripled in volume, punch it down and either put it back in a warm place, replacing the towel with cling film, or proceed to the next cooking step.

Explanation: if you want the cavities (air holes) in the crumb of the finished bread to be large, you can start forming the baguette immediately after the first rise. If you like small air bubble marks, let the dough rise three times. In this case, the second and third time it must be kneaded when it doubles again.

If you have not done this before, then divide the dough into 3-4 parts (depending on what size of baguette you want to get), sprinkle the table with flour. If you decide to follow the French tradition, then form long or short baguettes with your hands.

To do this, knead each piece of dough into a layer 40 cm long and 20 wide. Then wrap 1/3 of each long edge inward, press down a little and fold the layer in half lengthwise. With your palm, make a small indentation in the middle and fold over it again. After that, start gently stretching the dough. When the baguette stretches a little, roll it out with your hands to the length you intended.

Recall: the classic length of the baguette is 65 cm.

Put the bread on a baking sheet (or on a special stone), greased with butter or vegetable oil and sprinkled with flour. Cover baguettes with a slightly damp towel and let rise until doubled in size (about 45 minutes). Then, with a sharp knife, make transverse oblique notches about 1 cm deep on the loaves, sprinkle the baguettes on top with flour, or brush with milk, or sprinkle with water.

Forming option: sprinkle the table with flour, sprinkle the rolling pin with it, roll each piece of dough into a rectangular layer about 1 cm thick, roll it into a tight roll along the long side and fix the seam. Decorate the ends of the baguette - give them a pointed shape, and then proceed as described above.

How to bake a french baguette

Baguettes are baked in an oven preheated to 220-230 degrees. Before placing the baking sheet with bread in the oven, place an enameled bowl of water there. This is necessary so that the baguettes get an even golden thin and crispy crust. 10 minutes after the start of the baking process, the container with the liquid must be removed, and the temperature reduced to 175-180 degrees.

You can do it differently - before baking, spray the walls of an already hot oven with water from a spray gun and repeat this procedure 1 more time during cooking - before lowering the temperature.

Bake the baguettes for a total of 20 minutes. Some experts advise after 17 minutes to check the temperature inside the bread with a special thermometer - if it is 90 degrees, then after 2 minutes the baguette can be taken out, if higher, then take it out right now, otherwise you will dry it out, and if less, then increase the baking time to 25 minutes .

Let the finished baguettes cool. It is advisable to do this on the grill. In no case do not cover the baked bread immediately, otherwise your efforts will be in vain - the crust, which French baguettes are so famous for, will simply soften.

If you have baked more bread than you can eat in 1-2 days, freeze the baguettes and then thaw them in the refrigerator. If you want to get cold, but soft and very fresh bread for breakfast, then take the baguette out of the freezer the night before.

A slightly dried baguette can also be quickly turned into a very tasty dish– just cut it into pieces 2 cm thick, rub them with garlic, salt, fry in olive oil and sprinkle with herbs. These croutons go well with puree soup - with onion, cheese, pea and pumpkin. Alternatively, you can butter the baguette pieces, sprinkle with sugar and cinnamon, and bake in the oven, making the perfect addition to your morning coffee.

Finally, let me give you one more piece of advice: if you want to bake not just French, but a flavored baguette, then 5-7 minutes before the end of baking, grease the bread with melted butter, to which add the garlic passed through the press and any herbs to your taste.

How long have I wanted to bake a real French baguette! This delicious long bread with a crispy crust and a soft center makes beautiful little sandwiches and is delicious just like that!

For a long time I went around and around recipes, it all seemed that a baguette at home is difficult. But they asked me to cook French onion soup. And, as you know, they serve croutons from a French baguette with cheese! But there was no long bread in the store, and serving croutons from ordinary bread would be inauthentic ... And so I decided - since the baguette is not in the store, then I will still bake it at home!

And it turned out that baking a homemade baguette is a very simple matter, but on the contrary, it is very simple and pleasant. In general, bake homebaked bread Nothing compares to the fun! Messing with bread dough is more mysterious than with pies and cakes, you feel like a sorceress and a real Keeper of the Hearth!

After studying several recipes, I learned that baguettes are different! Rice (who would have thought that boiled rice can be added to the dough!), Onion (mmm ... we will try them again!), Well, for the first time I decided to bake a simple baguette. Flour, yeast, water, salt and sugar - that's the whole set of ingredients, and which delicious bread it turns out!

Most baguette recipes use dry yeast, but since I prefer fresh, I simply didn’t have dry yeast. Then I did a good search, and - hurray! - I managed to find a recipe on the Magic Food website, where the dough is kneaded with fresh yeast. And it is mixed in an unusual way. If I'm used to that fresh yeast ground with sugar and diluted with water, then in this recipe they crumble directly into flour! This is a recipe by French baker Richard Bertinet. Very interesting. Let's try!
If you have dry yeast, I recommend baking baguettes according to the recipe of my friend Marie on her website: http://receptimari.com/vipechka/nesladkaya-vipechka/xachapuri-pizza-chebureki/frantsuzskiy-baget-v-duhovke.html

I slightly reduced the amount of ingredients, because. I had not 20, but 15 g of yeast. I give my version and in parentheses - the original.

Ingredients:

For 3 baguettes:

  • 15 (20) g of fresh yeast;
  • 3 and ¾ (5) glasses of flour (my glass is 200 grams, 130 grams of flour is placed in it, if without a top);
  • 300 (400) ml of warm water (38C);
  • 1 small-heaped (1.5) teaspoon salt
  • A pinch of sugar;
  • A little vegetable oil to lubricate the hands, bowl and table.

How to bake:

Take a large enough bowl and sift all the flour into it.

Flour is enriched with oxygen, which yeast needs for good fermentation, becomes airy!

And now, right into the flour, we crumble fresh pressed yeast with our hands, trying to make the crumbs smaller.

Salt and sugar.

And we grind the yeast with flour with our fingers to fine fluffy crumbs, sort of like we grind flour with butter for shortbread biscuits. Only even smaller, the more homogeneous, the better, so that the yeast mixes well with flour. Pounded yeast is collected in a pile at the top of the flour hill.

Now we make a recess in the flour with yeast - sort of like a volcano crater - and pour water into it. The water should be well warm, but not hot.

Mix the dough first with a fork.

Then, sprinkling flour on the table, put the dough from the bowl there and continue to knead on the table.
There are several important nuances here:

  1. The dough should remain slightly sticky. Do not add a lot of flour, and then the baguette will turn out airy and soft!
  2. And so that the dough does not stick strongly to your hands and the table, grease them a little with vegetable oil. Just do not overdo it, a thin layer is enough. At first I sprinkled a little flour on the table twice, and then I greased the table with oil, and the dough stopped sticking, it was very pleasant to knead.
  3. And another important point - we will knead for a long time, at least 15, and preferably 20 minutes. But it just seems like a long time. I used to rush all the time, and at first I thought, wow, knead the dough for 20 minutes! Yes, so much can be done during this time! But it is necessary to knead the dough properly - then it will rise well, and the bread will turn out lush and soft, even if there are no eggs or butter in it. And then, in the process of kneading, the dough becomes homogeneous, smooth, and even without adding flour, it stops sticking.

Here is the dough at the beginning of the kneading:

In 5 minutes:

And after 10 minutes:

It turned out to be very pleasant - not to rush anywhere, knead warm, pleasant dough and think about something, looking out the window at the spring rain. After all, sometimes we don’t have enough time to just relax and think about something of our own - so, try kneading yeast dough It's great relaxation!

After 15-20 minutes, put the dough in a bowl greased with vegetable oil, cover with a clean towel and put in a warm place for an hour and a half.

As time goes by, the dough will rise and begin to come out of the bowl.

Grind the table with flour and dump the dough out of the bowl onto the table. No need to crush!

Just divide the dough into 3 pieces (if you bake a full portion, then into 4).

From each lump of dough we form a rectangle, stretching it with our hands. The rectangular cake will be small, smaller than a sheet of A4 paper - but don't worry, in the process of forming the baguette will turn out to be the length of the entire baking sheet.

Now we bend one edge of the rectangle to the center.

Then we bend the second edge in the same way to the middle.

We fold the workpiece in half (that is, in total, four times), and pinch the edge.

Now let's roll the baguette on the table to make a sausage. Try to keep it the same thickness along the entire length. I did not fold one of the baguettes, but simply rolled up the dough and pinched the edges.

Place the first baguette on a floured baking sheet and form the second and third loaves. We spread them on a baking sheet at a distance of several centimeters from each other, just three things fit.

Cover with a towel and put in heat for half an hour. I turned on the oven at 50C to warm up, opened the door, and put a baking sheet with baguettes on top of the stove.

After a quarter of an hour (that is, 15 minutes before you put the baguettes in the oven), we make diagonal cuts on them - with a sharp knife obliquely. Cover with a towel again, and let the oven warm up to 200-220C.

Now one more nuance from another French chef, chef Laszlo Gyomrey (I did not find the transcription, so I give the name in the original). Marie shared this tip, thank you so much! Otherwise, my baguettes would have turned out invincible. 🙂

Before putting the baguettes in the oven, heat a cast-iron pan on the stove (the handle is also cast-iron so as not to melt), and put the hot pan in the oven. Then we put a baking sheet with bread. Pour a glass of cold water into the pan (carefully, steam!). And close the oven door.

And the Magic Food website advises spraying the walls of the oven with a spray bottle before putting baguettes, just keep in mind that the “pshikalka” should be food, not from under the “Mr. Muscles”, but the one from which you spray houseplants. Spraying can be repeated several times during the baking process so that the crust on the bread does not dry out.

I also added water to the pan twice as it baked (toward the end of baking, at the beginning I tried to look less so that the baguettes fit well).

Bake baguettes for 30-35 minutes at 220C, until golden brown.

Hooray, here they are, our baguettes! And so that the crust on them softened a little, I covered them with a towel while still hot, having previously sprinkled the baking sheet and the bread itself with boiled water. 5-7 minutes - and the crust is soft, but crispy!

And what a lush, tender crumb!

How delicious and fragrant they are! Homemade baguettes turned out to be a hundred times tastier than store-bought bread! We barely waited for them to cool down a bit to try.

It's great to bake bread at home! And after baguettes at home, I wanted to learn something else. Maybe a different kind of baguette, or maybe a mixed grain or rye-wheat bread! Come to the fire, let's try together!

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