The baguette is a typical French loaf, long and thin, characterized by a crispy crust and a soft, airy crumb. Originally from the Normandy region, the baguette has become one of the culinary symbols of France. Its preparation requires few ingredients but a lot of care in the process. The dough is made with flour, water, salt, and brewer's yeast. The dough is then seasoned with a small amount of old dough and drops of wine vinegar to give it a unique flavor. The baguette is perfect to enjoy as an appetizer, filled with ham, cheese, or other delights, or to accompany soups and salads. Its fragrant crust and light crumb make it irresistible.
It is the typical French bread now known all over the world
A good baguette is recognized by certain characteristics: golden color and soft honeycomb crumb; when you press it, it should slowly return to its original position
The baguette must reach consumers fresh, which means it should be no more than four or five hours old
Knead the dough for about 20 minutes, taking care not to heat the dough as the process should be done as cold as possible, ideally between 23 and 25 degrees
The ideal mixer is a diving arm mixer
Let the dough rest in bowls for about 25/35 minutes, then proceed to divide it into pieces of about 300 g (for the classic baguette which will then be 200/250 g as a finished product) in a square shape with the appropriate dividers
At this point, a second 'rest' of 10 minutes should occur; then proceed to shaping with the appropriate baguette shaper and for 30 minutes in the proofing chamber at 32-36 degrees
At the end, there is a very important task: scoring, which is the classic series of cuts under the surface
Bake at a temperature between 200 and 220 degrees depending on the type of oven installed; bake for about 20-25 minutes with the recommendation to give steam especially at the beginning
Mixer
Baguette Tray
Francia
| Energy (kcal) | 193.51 |
| Carbohydrates (g) | 42.64 |
| of which Sugars (g) | 1.03 |
| Fat (g) | 0.43 |
| of which Saturates (g) | 0.05 |
| Protein (g) | 6.77 |
| Fiber (g) | 1.43 |
