Crispy French Baguette

Introduction

The baguette is the symbol of French bread-making. Its beauty lies in simplicity — just flour, water, yeast, and salt — but the technique of shaping and creating steam in the oven is what gives it that signature crackle and chew.

Ingredients

• 500g bread flour
• 350ml water, lukewarm
• 7g instant yeast
• 10g salt

How to Make

1. Dissolve the yeast in the lukewarm water. Add the flour and salt, then mix until a shaggy dough forms.
2. Knead for 10 minutes until smooth and elastic. The dough should pass the windowpane test.
3. Place in an oiled bowl, cover, and let rise for 1.5 hours until doubled in size.
4. Divide the dough into 3 equal pieces. Pre-shape into rough logs and rest for 15 minutes.
5. Shape each piece into a baguette by rolling and gently stretching to about 40cm long. Place on a floured couche or parchment-lined tray.
6. Cover and proof for 45 minutes. Score each baguette with 3-5 diagonal slashes.
7. Bake at 240°C (465°F) with a pan of boiling water on the bottom rack for steam. Bake for 20-22 minutes until golden and hollow-sounding when tapped.

Conclusion

A fresh baguette is best enjoyed the same day it is baked. Tear off a piece, slather it with good butter, and you will understand why the French take their bread so seriously.