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Recipe by
The baguette is a typical French loaf, long and thin, characterized by a crispy crust and a soft, aerated crumb. Originating from the Normandia region, the baguette has become one of France's culinary symbols. Its preparation requires few ingredients but great care in the process. The dough is made with flour, water, salt and baker's yeast. The dough is then seasoned with a small amount of old dough and drops of wine vinegar to give it a unique flavor. The baguette is perfect to enjoy as an appetizer, to fill with ham, cheese or other delights, or to accompany soups and salads. Its fragrant crust and the lightness of the crumb make it irresistible.
Step 1 of 9: It is the typical French bread now known throughout the world
Step 2 of 9: A good baguette is recognized by certain characteristics: a golden color and a soft, honeycomb-like crumb; when pressed it should slowly return to its original shape
Step 3 of 9: The baguette should reach consumers fresh, which means it should be no more than four or five hours old
Step 4 of 9: Make a dough for about 20 minutes, taking care not to heat the dough since the work should take place as cold as possible and in any case between 23 and 25 degrees
Step 5 of 9: The ideal mixer is a plunging-arm mixer
Step 6 of 9: Let the dough rest in bowls for about 25-35 minutes, then proceed to divide it into pieces of about 300 g (for the classic baguette which will then result in 200/250 g in the finished product) in a square shape with the appropriate dividers
| Average values | Per serving258 g · 1 of 40 | Per 100 g |
|---|---|---|
| Energy | 3,401 kJ813 kcal | 1,321 kJ316 kcal |
| Fat | 1.78 g | 0.69 g |
| of which saturated fatty acids | 0.21 g | 0.08 g |
| Carbohydrates | 179.09 g | 69.55 g |
| of which sugars | 4.33 g | 1.68 g |
| Fibre | 6.03 g | 2.34 g |
| Protein | 28.4 g | 11.03 g |
Portion: the weight of the ingredients divided by 40 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 7 of 9: At this point the second 'rest' of 10 minutes must take place; then proceed to shaping with the appropriate loaf former, also called a baguette former, and into the proofing chamber for 30 minutes at 32-36 degrees
Step 8 of 9: At the end there is a very important task: scoring, that is the classic series of shallow slashes on the surface
Step 9 of 9: It is baked at a temperature between 200 and 220 degrees depending on the type of oven installed; it bakes for about 20-25 minutes with the recommendation to give, especially at the beginning
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In gray: not detectedDetected
In summary: Contains nickel · Allergens detected: Gluten
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
