Baguette Recipe

Baguette is a classic French bread that is long and hard on the outside ( crusty ) and a soft inside. This recipe makes a typical French baguette with a crusty and soft inside. Delicious served with butter or used to make garlic bread, stuffed sandwiches, or egg benedict.

Ingredients

High protein flour - 500 grams
Instant yeast - 5 grams
Warm water - 300 ml
Salt - 1 tsp
Water in a spray container - to taste
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Plans

Mix flour, instant yeast and salt, mix well. Add water little by little, knead until combined and dough until smooth.
Place in a large container, cover with a clean cloth and rest the dough for 60 minutes.
Deflate the dough, divide it into 5 parts and then round it. Rest the dough for 15 minutes.
Sprinkle enough flour on a clean table. Place the bread dough on the table. Deflate the dough, then fold both sides towards the center, then roll the dough in opposite folds to form an elongated oval.
Rest the dough to rise for 40 minutes.
Scrape the surface of the bread with a sharp knife, then sprinkle lightly with flour.
Bake in a preheated oven, set at 200°C for 30 minutes. After the first 10 minutes, open the oven and spray with a little water.
Baguette is ready to be served.
The water spray will make the outside texture tougher like a typical French baguette.

What do baguettes go with?

However, the inside feels soft like the white bread we usually eat. Because it tastes similar to white bread, baguette bread is often eaten in various ways. Like baked with butter and garlic. This bread can also be eaten with ground beef or tuna.

Why are baguettes so hard?

During baking, the steam allows the starch molecules to weaken, swell and soften the inside of the bread. Once out of the oven, the process created by the steam begins to reverse. As the water dries, the starch molecules begin to harden and so does bread.

How long does it take to bake a baguette?

Preheat the oven to 232 degrees Celsius. Take the dough, cut the surface of the dough three times. Bake the bread dough for 20 minutes at a temperature of 232 degrees celsius or until the bottom is browned. Lift.

What is the function of the bread improver?

Bread improver is an ingredient that is added to the dough to speed up the process of developing the bread dough. This one ingredient will produce gas and strengthen gluten levels in the dough development process.