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Baguette, Homemade French Bread

 

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French baguette recipe | homemade French bread | classic baguette | how to make easy French Baguette at home | with 28 amazing images.

French baguette recipe | homemade French bread | classic baguette | how to make easy French Baguette at home is one of the most popular types of French bread. Learn how to make easy French Baguette at home.

To make French baguette, combine the yeast and 2 tbsp of warm water in a small bowl and mix well. Cover with a lid and keep aside for 10 minutes. Combine the plain flour, salt and yeast mixture in a deep bowl, mix well and knead into a loose sticky dough using enough warm water. Transfer the dough into a greased deep bowl, cover it with a damp muslin cloth and keep aside in a warm place for 45 minutes. Dust your fingers with little plain flour, scrape the sides of the bowl so as to loosen the dough. Pull the dough and fold it over it, repeat it at least for 5 to 6 times. Cover the dough again with a damp muslin cloth and keep aside in a warm place for 2 hours. Put the dough onto a dusted board, do not knead it. Pull and fold again for 3 to 4 times. Divide the dough into 2 equal portions using a sharp knife. Take a portion of the dough, pat it to form a rectangle. Roll the dough to make a 300 mm. (12”) long cylindrical roll and pinch the edges and the sides all over to seal it properly. Repeat steps 8 and 9 with one more portion. Place both the rolled cylindrical rolls into a dusted baking tray, cover it with a damp muslin cloth and keep aside for 1 hour. Remove the damp muslin cloth and make 2 to 3 light incisions using a sharp knife over each rolled dough at regular intervals. Keep aside. Place an aluminium bowl filled with water in the lower shelf of the oven heat at 250°c (500°f) for 15 minutes. Place the baking tray with the slit rolls in the middle shelf of the oven and bake them at 250°C (500°F) for 25 to 30 minutes. Do not remove the aluminium bowl filled with water at this stage. While the bread rolls are being baked, brush little water over each roll twice after every 10 minutes, till they turn dark brown in colour and harden from the top. Remove them from the baking tray and allow them to cool completely. Slice it and serve or store in an air-tight container and use as required.

A classic baguette has a longish shape and a crisp crust – a texture that most of us get attracted and love to indulge into. Though the ingredients used to make this French bread are minimum, what’s important is the spot-on proportion of these ingredients.

Though homemade French bread might sound a bit complicated when you read the recipe but if you follow the instructions properly, you will end up with a totally fabulous, completely irresistible baguette!

Once you mastered making easy French Baguette at home, it is used to make a lot of starters and snacks like Avocado and Cherry Tomato Crostini and Burrata Cheese and Garlic Crostini. Also try other recipes like the Roasted Garlic Crostini or Cheesy Garlic Pull Apart French Bread.

Tips for French baguette. 1. Follow proofing time and method as mentioned at each step. This is important to get the perfect texture and taste of the French bread. 2. Also do not forget to use a damp muslin cloth each time, to avoid the bread dough from drying. 3. Once the dough has been kneaded and set aside to proof, you do not knead it again. You only have to fold it. 4. At step 12, make sure the incisions are made only lightly and not deeply. Baguette stays fresh for two days when stored in an airtight container.

Enjoy French baguette recipe | homemade French bread | classic baguette | how to make easy French Baguette at home | with step by step photos.

Baguette, Homemade French Bread recipe - How to make Baguette, Homemade French Bread

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French BreadsSoup AccompanimentsBread SnackHigh Tea PartyWestern PartyIndian Party StartersOven

Preparation Time:    Baking Time:  45 minutes   Baking Temperature:  250°C (500°F)   Cooking Time:    Total Time:    Makes 2 baguette (24 slices)

Ingredients


For Baguette
2 1/4 cups plain flour (maida)
1 1/2 tsp instant dry yeast
1/2 tsp sugar
salt to taste
plain flour (maida) for rolling

Method
For baguette
    For baguette
  1. To make {span class="bold1"}baguette{/span}, combine the yeast, sugar and 2 tbsp of warm water in a small bowl and mix well. Cover with a lid and keep aside for 10 minutes.
  2. Combine the plain flour, salt and yeast mixture in a deep bowl, mix well and knead into a loose sticky dough using enough warm water.
  3. Transfer the dough into a greased deep bowl, cover it with a damp muslin cloth and keep aside in a warm place for 45 minutes.
  4. Dust your fingers with little plain flour, scrape the sides of the bowl so as to loosen the dough. Pull the dough and fold it over it, repeat it at least for 5 to 6 times.
  5. Cover the dough again with a damp muslin cloth and keep aside in a warm place for 2 hours.
  6. Put the dough onto a dusted board, do not knead it. Pull and fold again for 3 to 4 times.
  7. Divide the dough into 2 equal portions using a sharp knife.
  8. Take a portion of the dough, pat it to form a rectangle.
  9. Roll the dough to make a 300 mm. (12”) long cylindrical roll and pinch the edges and the sides all over to seal it properly.
  10. Repeat steps 8 and 9 with one more portion.
  11. Place both the rolled cylindrical rolls into a dusted baking tray, cover it with a damp muslin cloth and keep aside for 1 hour.
  12. Remove the damp muslin cloth and make 2 to 3 light incisions using a sharp knife over each rolled dough at regular intervals. Keep aside.
  13. Place an aluminium bowl filled with water in the lower shelf of the oven heat at 250°c (500°f) for 15 minutes.
  14. Place the baking tray with the slit rolls in the middle shelf of the oven and bake them at 250°c (500°f) for 25 to 30 minutes. Do not remove the aluminium bowl filled with water at this stage.
  15. While the bread rolls are been baked, brush little water over each roll twice after every 10 minutes, till they turn dark brown in colour and harden from the top.
  16. Remove them from the baking tray and allow them to cool completely.
  17. Slice the {span class="bold1"}baguette{/span} and serve or store in an air-tight container and use as required.

Baguette, Homemade French Bread recipe with step by step photos

If you like French baguette
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What is French baguette made of?
  1. French baguette is made of 2 1/4 cups plain flour (maida), 1 1/2 tsp instant dry yeast
    1/2 tsp sugar, salt to taste and plain flour (maida) for rolling.

For the yeast mixture of French baguette
  1. For the yeast mixture of French baguette recipe | homemade French bread | classic baguette | how to make easy French Baguette at home, first place 1 1/2 tsp instant dry yeast in a small bowl. We have used instant dry yeast. Ensure that the yeast is not very old nor it is from a packet which has been kept open for too long. 
  2. Add 1/2 tsp sugar to it. This is to activate the yeast.
  3. Add 2 tbsp of warm water to it.
  4. Mix well using a spoon. 
  5. Cover with a lid and keep aside for 10 minutes.
  6. This is how the yeast mixture will look like after 10 minutes. It will turn frothy. 
     

For the dough of French baguette
  1. For the dough of French baguette recipe | homemade French bread | classic baguette | how to make easy French Baguette at home, first we need 2 1/4 cups plain flour (maida). Sieve it if necessary to make it lump free.
  2. Add salt to taste.
  3. Add the prepared yeast mixture. 
  4. Mix well using your fingertips. 
  5. Knead into a loose sticky dough using enough warm water.
  6. Transfer the dough into a greased deep bowl, cover it with a damp muslin cloth and keep aside in a warm place for 45 minutes. This is for the dough to prove and rise. 

For the rolling and shaping of French baguette
  1. For the rolling and shaping of French baguette recipe | homemade French bread | classic baguette | how to make easy French Baguette at home, dust your fingers with little plain flour. This is to avoid the dough from sticking to your hands and fingers. 
  2. Scrape the sides of the bowl so as to loosen the dough. Pull the dough and fold it over it, repeat it at least for 5 to 6 times.
  3. Cover the dough again with a damp muslin cloth and keep aside in a warm place for 2 hours. This bread is slightly sour in taste. The second proofing time is to get the perfect taste and texture of the French bread.
  4. Put the dough onto a dusted board. 
  5. Do not knead it. Pull and fold again for 3 to 4 times.
  6. Divide the dough into 2 equal portions using a sharp knife.
  7. Take a portion of the dough, pat it to form a rectangle.
  8. Roll the dough to make a 300 mm. (12”) long cylindrical roll and pinch the edges and the sides all over to seal it properly.
  9. Repeat steps with one more portion.
  10. Place both the rolled cylindrical rolls into a dusted baking tray, cover it with a damp muslin cloth and keep aside for 1 hour.
  11. Remove the damp muslin cloth and make 4 to 5 light incisions using a sharp knife over each rolled dough at regular intervals. Keep aside.

How to bake French baguette
  1. To bake French baguette recipe | homemade French bread | classic baguette | how to make easy French Baguette at home, place an aluminium bowl filled with water in the lower shelf of the oven heat at 250°C (500°F) for 15 minutes. This water is placed as the bread needs enough steam.
  2. Place the baking tray with the slit rolls in the middle shelf of the oven and bake them at 250°C (500°F) for 25 to 30 minutes. Do not remove the aluminium bowl filled with water at this stage.
  3. While the bread rolls are being baked, brush little water over each roll twice after every 10 minutes, till they turn dark brown in colour and harden from the top. This makes the crust of French baguette harder. 
  4. Remove them from the baking tray and allow them to cool completely. You can cool them on a plate or a wire rack. 
  5. Slice French baguette recipe | homemade French bread | classic baguette | how to make easy French Baguette at home and serve or store in an air-tight container and use as required. It will stay fresh 3 to 4 days.
Nutrient values per slices
Energy36 cal
Protein1.1 g
Carbohydrates7.7 g
Fiber0 g
Fat0.1 g
Cholesterol0 mg
Vitamin A2.6 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.2 mg
Vitamin C0 mg
Folic Acid0 mcg
Calcium2.4 mg
Iron0.3 mg
Magnesium5.6 mg
Phosphorus12.5 mg
Sodium1 mg
Potassium13.4 mg
Zinc0.1 mg
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