Crispy and golden-crusted French baguette. Baguettes are the perfect accompaniment to a family dinner. This is a recipe for a baguette that will never let you down!
The outside of a baguette is hard, crusty, and golden brown, and it is a long, narrow loaf of French bread.
There are many identical pieces of bread, but French baguettes are distinguished by their crisp crust.
The baguette is a national symbol in France, and the French baguette sandwich is a global sensation.
As an accompaniment to a dinner, a baguette can be served and eaten as is. As a sandwich, they can also be sliced in half and eaten with savory meats and veggies, such as the French-Vietnamese Banh Mi.
HOW TO MAKE BAGUETTE?
A mother dough, or Poolish, is required to manufacture baguettes. This is a recipe for Poolish-flavored baguette bread.
When a starting dough is produced the night before by combining flour, water, and yeast, it’s known as “Poolish” or “Pre-ferment.”
Overnight or 12-16 hours, the dough is kneaded into a Poolish, and bubbles form on its surface.
The final baguette dough is made from the mother dough.
At the bottom of this page, you’ll find a step-by-step photo and recipe tutorial for making baguettes at home.
This is a foolproof formula that yields authentic results every time.
It does take some time to create the baguettes, but the aroma of fresh bread fills and lingers in the kitchen as soon as you open the oven.
HOW TO EAT A BAGUETTE?
A baguette can be served in a variety of ways:
- Mix in with your main course. Spread some butter on the baguettes before slicing them.
- This is an easy way to make Banh Mi or other Vietnamese-inspired sandwiches out of a baguette.
- Texas Toast
- Garlic bread.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 284 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
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- 1 pinch instant yeast
- ½ cup plus 3 tablespoons water
- 1 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1/2 + 1/8 teaspoon instant yeast
- 2 1/2 cups all-purpose flour
- ½ cup plus 3 tablespoons water
- Stir in the all-purpose flour the night before you want to make your Poolish by dissolving the yeast in the water and letting it sit overnight. Cover and let it ferment for 12-16 hours overnight at room temperature. It’s ready when the Poolish has bubbles breaking on top and begins to wrinkle.
- Add the Poolish to the bowl of a stand mixer fitted with a dough hook and mix until smooth. Slowly knead the dough for 2-3 minutes with the addition of water, salt, yeast, and all-purpose flour. A stretch-and-fold at the one-hour mark is all that is needed to keep it rising for two hours.
- There should be three equal portions of dough. Allow at least 20 minutes of resting time under a cover. Form into 12-inch log baguettes, cover, and allow to rise for 60 to 90 minutes.
- Bake at 450°F (232°C) in a preheated oven for approximately 30 minutes. To create steam in the range, place a baking tray with water underneath the baguette while it bakes. The cooking time in the oven is around twenty-five minutes. Serve after the food has cooled down.
- The Fresh Loaf provided the inspiration for this recipe for a Poolish Baguette.