Is it a baguette bread or not

This is how you make a classic baguette

Feel like God in France for once? All you need is a baguette and a good glass of wine. When you are out and about in Paris in the evening, you look much less like a tourist and the locals wink at you more often.

The baguette is probably the most French piece of baked goods there is. Long before macarons, madeleine and croissants, it is a symbol of the French way of life. And now at home all over the world. Why not in your kitchen too? Because making baguettes yourself is really not difficult.

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Baguette - what is it actually?

The name is program. Baguette means roughly translated "Rod" or "stick". A good baguette is characterized by the fact that the dough has large air holes and is loose. The crust, on the other hand, should be thick and crispy. This also distinguishes the baguette considerably from the ciabatta bread. Incidentally, their baguette is so important to the French that the baguette price was set by law until 1986.

Where does the baguette come from?

The baguette comes from Vienna. At least in theory. Because that's where they invented the 19th century the steam ovens in which a Ancestor of the baguette was baked. After the Congress of Vienna, an Austrian baker who is considered to be the first baguette baker then moved to Paris. The baguette was already an international product before it began its triumphal march around the world. Of course, the Italians couldn't let that go and invented the ciabatta, but only in 1982. But that's another story.

What ingredients does your baguette need?

Today, many baguettes are baked with leavening agents and are given less time to go. This means that the dough cannot develop its typical aroma and becomes too fine-pored, i.e. less airy. When you are in Paris, you should look for a "boulangerie artisanale“Keep an eye out, the title is subject to strict conditions and means for you that the bakers there still make the baguette traditionally and only Wheat flour, water, salt and yeast may use.

You should use fine flour for a classic baguette, Type 405 or 550 are ideal. If you dry or fresh yeast use is up to you. You can also make a baguette with sourdough and bake it with rye flour. Or you can bake it with onions in the batter, perfect for grilling.

Bake baguettes like in France

Baguette is not always baguette: What shapes are there?

Baguette is not just baguette. A classic French baguette isbetween 50 and 100 cm long and measures 6 to 8 cm in diameter. Smaller loaves of bread are given their own name, the ficelle is extra long and thin, the flûte is just a little shorter than the baguette - a kind of baguette roll. But they are all made from the same basic batter. In France, people also eat a sweet baguette, the baguette viennoise. It tastes like brioche or our milk rolls.

The longest baguette Incidentally, it was baked at the 2015 Expo in Milan. 30 bakers hired112 meters long copy, 2400 servings, which were then distributed to the visitors.

It depends on the technique: this is how you fold baguettes correctly

So that the dough for your baguette rises evenly and as high as possible, it is specially folded. After the first brief rising, the gluten and the water in the dough have one Glue which makes the dough elastic.

The development of this glue and the rising of the yeast dough is promoted by the following folding process and thus also contributes to the right crust, consistency and taste.

You will notice that the dough foldsless sticky, but elastic becomes. Let the dough relax for a few minutes every now and then. If the dough is after about 10 minutes soft to the touch and no longer sticks too much, you turn it over and form a ball. To do this, hold your hands as if you wanted to carry a bowl and push them under the dough piece in a rotating motion. This gives the dough a good surface tension and goes evenly on. When the dough has risen again, you can fold the baguettes into their typical shape. Thanks to the special molding technique, the baguette will rise evenly in the oven.

By folding it, glue develops in the dough and it rises more evenly.

For the crispy baguette crust

A perfect baguette takes some time, because the dough is only through thelong dough processing so airy. The blanks are incised with a sharp knife or a razor blade, so the baguette can rise really nicely in the oven and you get even more crust. In French bakeries, the baguettes bake at high humidity and a drop in temperature - for an extra crispy crust. You can imitate this in your oven with a tray full of water and a little water on the dough pieces. If you don't have that much time, you can also try my recipe for quick baguette.

The secret to a crispy crust is some water on the dough piece.

The basic recipe: This is how you make baguettes

A baguette admittedly needs a little time, in which you will develop a very intimate relationship with your masterpiece, fold it lovingly every now and then and always persuade it well. So the perfect project for the weekend. Even my colleagues who are experienced in cooking and baking were surprised at how good homemade baguettes taste and how crispy the crust becomes. Try it out, you will be amazed!

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Baguette Etiquette: Eat a baguette like a French

In French etiquette it says: Dip forbidden! You eat the baguette with the dish and use it to remove the last remains from the plate. If you dunk the baguette in the soup, it naturally soaks up immediately. All that remains of the baking trade is a wet sponge.

Furthermore, it is common in France to use the Breaking bread instead of cutting it. When eating, a whole baguette is often simply placed on the table, from which everyone can help themselves.

Like a real French: break instead of cutting!

This is how you keep your baguette

You can put your finished baguette in a clean kitchen towel wrap. So it is ready for dinner in the evening. Unfortunately, it doesn't stay as nice and crispy any longer. If you put it in a plastic bag, it will be soft. If you keep it in the air, it will dry out quickly. The bread bin is ideal for short storage, it allows a little, but not too much, air to reach your bread.

But you can freeze it and at 150 ° C approx. 10 minutes freshly bake. Because once you've done the job, it's worth making several baguettes at the same time. After baking, just let it cool down completely and freeze it. It stays that way Keeps for at least 4 to 6 months.

You can do that with an old baguette

Is there any baguette left from dinner? Don't worry, you can still conjure up wonderful things from the driest remains.

  • You can divide the bread into smaller pieces and put them in the food processor breadcrumbsto process. Don't worry if it doesn't get as nice as you are used to. Coarser breadcrumbs give a crispy breading.
  • If you don't have space in the freezer, you can wrap the baguette in a plastic bag so it doesn't dry out, but rather becomes a little soft. The next day you can do it well as Basis for pizza baguette, bread salad or other dishes use that are baked again anyway and become fresh and crispy again.
  • You can also soak stale baguettes and use them for meatballs use instead of white bread. This ensures that the meatballs become airier and softer and still stick together well.