French baguette - 7 cooking recipes

This bakery product is an elongated half-meter long loaf of uniform shape with cuts on top. Its crust is crispy and hard, and the flesh is tender and snow-white. There are several types of baguettes known today:

At home, in France, they are all widely known and manufactured throughout the country. Many bakers develop their own baguette recipes, while others use ancient baking methods and ingredients known only to a select few. There are loaves with filling and varying degrees of bakedness, different lengths, thicknesses, and shapes.

The most common classic baguette is prepared with yeast and premium wheat flour. In addition to these two ingredients, the composition includes water and salt. The dough is often sponge. That is, first the baker mixes a small amount of warm water, a spoonful of flour and yeast, and lets them rise. And then he kneads this mixture into a soft, elastic dough. The diameter of such a baguette does not exceed 5-6 cm.

Filled baguettes are an already baked loaf, cut into portions filled with mixed filling. Usually it is a mixture of vegetables, sausages, cheeses, herbs, spices, and sauces. This is a cross between pizza and pie, a hearty breakfast, a tasty snack and a good meal for the road.

The weight of a French baguette is 200-250 grams. This should be taken into account when preparing bread. It is recommended to divide the dough into pieces of the same weight in advance, roll them into a “tube”, make diagonal cuts with a sharp knife (at least three) and bake in an oven preheated to 240C, sprinkling it with water from a spray bottle. If done correctly, the crust will be crispy but brittle.