Is the typical French baguette vegan

Une petite baguette… magique (Bake French baguette yourself)


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There it is, finally I made it! A real baguette as you can find it in France!

A crispy crust that doesn't make too many crumbs. The inside is soft and airy, a perfect baguette ready for breakfast or a “jambon-beurre” (famous French sandwich).

In the bakery, we have baguettes, ficelles, épis, pains français, and bâtard, all of which are made from the same dough. The difference is simply the shape, from very fine and very crispy to thick like a bâtard or a pain. There is bread for all tastes.

There are many types of bread in Germany, but unfortunately I have to say that the baguettes never really taste like they do in France. And if you read what is in it: butter, milk, sugar, flavors ... etc .... it's no wonder. In principle, bread should only consist of flour, water, yeast and a pinch of salt. OR? Add to that, of course, a bit of handling and you’ll succeed (even if it’s not precise or perfect).

So how often have I made up my mind to bake it myself: “It can't be that difficult?” And after a few tries this result! A dream !

At first I was really excited about the recipe and how the dough was worked. Another folding game that is sure to amuse the origami fans. It is best to plan a TV evening so that you can fold the dough in every commercial break (almost every 20 minutes). 🙂

After this stage I just kind of kneaded the dough and rolled it so that it took on the shape of a baguette. After the rest and baking time, they looked good. BUT after a few searches and inquiries, I found out from a baker that a stage was missing: “le façonnage” de la baguette. This is what this kneading and rolling stage is called.

Now, I'm so excited about my discovery that I want to share it with you as soon as possible. But this second stage is missing, although it worked wonderfully on my first attempt. And the baguettes were already très très très bonnes…. So there is another post with a little video to show you all this tinkering and kneading.

If you have fun with it, you can continue experimenting with the dough and prepare your baguette with sourdough, with flour T 65 Tradition francaise (Law 1905) and at some point refine your baguette with other ingredients such as bacon and onion, or with tapenade!

You can now find many other ideas for bread recipes on the blog here: BREAD RECIPES!

Note: this recipe is my quick and easy way to bake baguettes. There are other methods that I am currently using (with longer walking times or with dry yeast). Each recipe has a different result and a different preparation time. So each of you can take the right recipe for your needs. It is important that you can choose your perfect recipe.

My favorite is the “little yeast and long rise time” recipe, but I always use this recipe here because it is simply faster and less complicated.

 

 

The baguette video

In this video I show you how to actually shape baguettes ("le faconnage") and also how to work the dough.

Ingredients for 3 flûtes or 1 baguette:

250 g flour type 550 or better still type 65, 160 g (you can use up to 190 g max. For a slightly fluffy bread) water (lukewarm), 6-8 g salt, 1/2 yeast cube.

OR

500 g flour (type T65 or 550), 320 to 340 g water, 12 g salt, 1 yeast cube (or less than 1/2 cube if you have time).

TIPS: now I only give 1/2 yeast cube (for 500 g flour) and let my dough rise for 1 hour. Works even better! 😉 I've been experimenting over the years and can only recommend using your dough the day before. I've explained it all here in a nice post! The dough is itself, it is only formed as a baguette later.

It should be sure to use flour type 550 or 65 and no other!

1- Dissolve the yeast in lukewarm water. Mix the flour and salt together and then stir everything together with a wooden spoon (otherwise the dough will be too sticky). You shouldn't work the dough for too long. Form a ball and dust with flour.

Cover with a damp cloth and let rise for 20 minutes. Then let the dough rise for 1 hour. During this time, fold the dough 3 times, i.e. every 20 minutes.

2- Working the dough during this hour:

At the beginning the dough will rise nicely, like here:

Carefully spread out the dough like a small square ...

And now comes the folding work:

Fold each corner of the square one at a time towards the middle. And if you don't understand that, here is the whole picture as a photo:

and now turn this little package over and let it go again.

In short: during the 1 hour walking time, work and fold the dough every 20 minutes (i.e. 3 times!).

 

3- After this hour, shape the flûtes or baguettes. I just rolled them up and let them go to a bakery for another 15 minutes.

4- Cut each flûtes (baguette) diagonally several times with a sharp knife and dust with a little flour so that a nice crust can form.

5- still for 20-25 minutes at 220 ° C circulating air Put it in the oven and that's it. (ATTENTION: Today, I like to bake my baguette 230 ° C for 25 minutes. !!!)

Important: put a tray with water in the lower area of ​​the oven.

 

We liked these thin flutes. You can bake up to 3 baguettes with twice the amount of ingredients. You can now enjoy a real French "Petit Déjeuner" and dip your tartines nicely into your coffee. 🙂

I hope you are satisfied and you succeed.

Merci beaucoup that you haven't forgotten me and à très bientôt with many new delices.

But here it goes on with all of your questions that I have collected for you:

from Robert: can I leave the dough "completely ready" in the refrigerator overnight?

Yes, you can leave the dough in the refrigerator for one night, ready-made. In the morning, simply take the dough out and let it rise for at least 30 minutes at room temperature. Then it can be baked! 🙂

von Monika: If I want to let the dough rise in the refrigerator overnight, do I have to reduce the amount of yeast?

Actually, you can reduce the amount of yeast a little bit (18g for 250 g flour) if you let it steep overnight. But not too much otherwise the baguette batter won't rise.

What variations can you make of the baguette recipe?

Basri has refined this baguette with fried onions. Stefan's dough was mixed with chopped black olives (dry pickled, pitted) and / or dried tomatoes (pickled in oil, drained). But be careful, the amount of salt in the dough must be reduced otherwise it will quickly become too salty.

from Enza: Why does my baguette taste so much like yeast?

It is mostly due to the yeast (it did not dissolve properly) or the yeast variety. Just try a different variety. You can also use less yeast (15 g), but then the dough needs a lot more rising time.

Anna: Does the bread get air out when I fold it? and How do I get an even more airy baguette with large pores?

The air doesn't get out when you fold the bread. If you want a “light” bread you can add a little more water to the bread. So instead of 160 g, give 180 ml or 190 ml. The dough will be much more fluid. It then needs a lot more time but is much more airy!

from Bertus: What do I do if my bread dough is too soft?

Adding more water to the batter will make the baguette fluffier, but the steps have to be changed slightly for that. The baguette has to go longer between the steps. And the last walking time must be a minimum of 40 minutes. The baguette must also go into the baguette baking sheet (otherwise they will not hold the given shape). A bread basket or Banneton is also a solution.

from Barbara: Which flour type is type 550 in Austria?

Thank you dear Barbara: the flour type 550 is the type 700 in Austria

von Hanne: When can I freeze the baguette?

I prefer to freeze the baked baguette now. You can also bake the baguette and take it out 5 minutes before the end of the baking time and freeze it. Then, if desired, let it emerge in the morning and bake for another 10 minutes.

But some readers prepare the baguette, shape it and then let it rise one last time and then freeze it. It is then "ready to bake" for Sunday morning.

from Bert: Can the bread recipe also use dry yeast instead of fresh yeast?

The recipe also works with dry yeast. With fresh yeast, however, the dough rises nicer and the dough becomes looser. By the way, you can now get fresh yeast in almost every discount store and supermarket in the refrigerated shelf next to the butter. (From Ansgar! Thank you)

von Wolf: is the baguette baked with the top / bottom or with convection?

I bake my baguette with convection (the grill function is also more than 200 ° C), but with the top / bottom the baguettes are somehow crispier.

from Eva: Do you need a special baking pan to bake baguettes?

Actually no. It helps to have a baguette baking sheet, but you can just as easily bake it without a mold, putting the shaped baguette directly on a regular baking sheet.

from Barbara: Can I bake a baguette with type 405 or 1050 flour?

I would prefer the 405 type flour but the 1050 should work too. But the bread may then need more walking time.

from Uwe: Why do my baguettes stick to the perforated baking tray? What can I do?

The baguette is sticking because the dough has not been processed with flour. No matter which baking pan I use, I always roll my baguette lightly in the flour before placing it on the pan. So they don't stick.

from hobby cook: my baguettes have become very crumbly, what did I do wrong?

If the baguettes are very crumbly, it comes off the batter. The base dough has not been kneaded long enough or gudgeon enough. Just knead it a little longer.

from Ingrid: How do I store the baguette correctly so that it is still crispy on Sunday morning?

I leave my baguette in my oven with a little water on the bottom rail. For I take it out, heat my oven and put my baguette in the oven at 150 ° C for 5 minutes. So they are nice and crispy again.

von Amaryllis: Can you give us a recipe for a baguette with sourdough?

That will come at some point! BISOUS 😉

How long do I have to bake my baguette? and at what temperature?

The results vary greatly from oven to oven. Some need 35 minutes at 250 ° C, others 45 minutes at 220 ° C circulating air, others 20 minutes at 240 ° C above / below…. just experiment a little with your oven.

from Sebastian: den lower since my baguette was too very soft. Did I use too much water in the oven?

If the bottom is too soft, it means it didn't get enough heat from below. The oven wasn't hot enough or something took off the heat from below.

 

from Andrea: At the very beginning, when the water with the dissolved dry yeast comes into the flour, how long do you process the dough? Do you knead this too or do you just do everything with a wooden spoon?

At the beginning I stir the dough for about 1 to 2 minutes. Until all the ingredients have mixed well. I do it with the wooden spoon but you can also do it with the picks of the mixer.

from Andrea: my dough is not as elastic as yours, do you have a tip?

This is the folding of the dough that gives the dough its elasticity. So don't forget the folds of the dough.


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