Morning white bread in France is called a baguette. Pastries are baked in the morning and served for breakfast. The French baguette is torn off, or broken by hands. The incomparable crunch, as well as the soft and lush texture of this baking, is loved by many.

Not today, a baguette can be prepared at home using a bread machine or oven.

The history of the origin of the French baguette

There are different versions of the origin of the French baguette, but none of them is confirmed.

The first version - this baking appeared during the reign of Napoleon. The form was specially created by bakers so that it could easily fit with a soldier in a trouser leg. A rebuttal is considered that the baguette is unlikely to withstand a long transportation, and also it hardens within a few hours after baking.

Another explanation says that the invention was first baked in Paris, where a bakery was opened. Soon, this product became popular throughout the country.

And finally, during the construction of the subway, workers had disputes and skirmishes. And since everyone had a knife for cutting bread, it was unsafe. Therefore, bakers created a special bread that does not need to be cut, it is enough to break off a piece. The baguette was formalized only in 1993.

Homemade bread dough options

Popular wisdom says - bread, the whole head. For every nation, a product is considered a national treasure and has its own characteristics. Tortilla, pita bread, loaf, matzo and so on. Baguette is a symbol of France and every Frenchman is proud of it. They only eat freshly baked bread, which is bought daily at nearby bakeries. The product can be prepared at home.

The following test options are used for baking bread:

  1. Sour dough is the most ancient way. It is used in case of baking bread from rye flour. For cooking, you need to take coarse flour and water, you can add yeast. The dough should ferment at a temperature of 30 degrees.
  2. The yeast base is used for baking wheat flour products. Prepared with the addition of any kind of yeast.
  3. With the addition of baking powder and fine flour. The product is more like a pie. You can bake with different tastes.

Classic french baguette in the oven

Required Products:

  • wheat flour - 680 g;
  • salt - 14 g;
  • dry yeast - 7 g;
  • warm water - 450 ml;
  • refined oil ½ tbsp. l

Stages of creating a French baguette in the oven:

  1. Place the sifted flour in a deep bowl.
  2. Pour out powdered yeast and salt, mix well.
  3. Slowly add warm water, mix with a spoon from a tree. It is important to interfere in one direction.
  4. With strong stickiness, periodically lower the spoon into a container of water and mix well again.
  5. After kneading, give time to rest.
  6. Knead the dough again for 2 minutes. Stir flour if necessary. The dough should be elastic, not sticking to your hands.
  7. Sprinkle the table with flour, lay out the dough and knead for 2 minutes.
  8. Grease a deep bowl with oil, put the dough in it and tighten with cling film.
  9. Soak in the cold for 12 hours. It can be stored in this form for up to five days.
  10. Pre-remove the dough from the refrigerator and let it heat.
  11. Carefully shape the baguettes. Pre-dust the sheet with flour. Lay the product and cover with foil. Allow to rise for two hours. The dough should come up.
  12. Peel off the film and make a notch.
  13. The main condition for proper baking is the creation of steam.
  14. Preheat oven to maximum. Put an empty pan down and let it warm.
  15. As soon as the temperature rises to the desired division, put the bread. And pour a glass of boiling water into an empty baking sheet.
  16. Reduce to 230 degrees. The baking time in the oven is 12 minutes.
  17. After the time has expired, turn the pan over and still stand for 20 minutes.
  18. Remove the baguette from the oven and cover with a towel.

Cooking in a bread machine

The French bake bread twice a day. A modern bread machine is capable of not only baking bread by all standards, but also conveying its shape. Included is a special baguette for baking mini baguettes and rolls for hot dogs.

The necessary composition for 500 g of dough:

  • water - 1 ⅔ st .;
  • wheat flour - 4 ½ tbsp .;
  • rye flour - ⅔ st .;
  • baking powder - 5 tsp;
  • sugar - ½ tsp;
  • salt - ½ tsp;
  • dry yeast - 1 tsp.

Stages of execution:

  1. Pour water into the mold.
  2. Pour out the flour, it will spread over the surface and cover the liquid. Pour sugar and salt closer to the rim.
  3. In the center, make a small depression where to pour the yeast.
  4. Select the Dough mode.
  5. After executing the program, form baguettes from the test.
  6. Put them in oiled compartments.
  7. Put the baguette in the bread machine and turn on the Baking program for 50 minutes.
  8. At the end of time, products are obtained that are no different from a real French baguette.

Step-by-step recipe from Emma's grandmother

You can bake a French baguette following the advice of Grandma Emma.

To prepare the dough you will need:

  • flour - 1 kg;
  • water - 670 ml;
  • salt - 17 g;
  • yeast - 15 g.

Stages of making dough for baguette:

  1. Initially, you need to make a dough. To do this, take 170 ml of warm water and pour in the yeast on the tip of the knife. Leave on for 20 minutes.
  2. Sift 250 g flour, salt and soaked yeast into a container.
  3. Knead to the required consistency. When the spoon will be difficult to interfere, help with your hands.
  4. Seal the dishes with foil and leave them warm for 12 hours.
  5. Next, you need to cook the dough. Pour half a liter of warm water into a bowl and add yeast (12 g).
  6. You can knead the dough manually, or use a special household appliance.
  7. Add sifted flour and salt to the mixer bowl. Turn on the mixer and gradually add water with yeast.
  8. After that add the dough, which went on all night.
  9. Knead the dough until smooth.
  10. Send to container and tighten with cellophane. Give time to insist and come up.
  11. After doubling, knead the dough. Leave for one hour.
  12. Put on a cutting board and form blanks.
  13. Pre-cover the baking sheet with parchment and cover with a towel.
  14. After an hour, make incisions.
  15. Send to a hot oven up to 240 degrees and bake for 20 minutes.

Secrets of making a real French baguette

This is instant bread.

It is easy to prepare it, knowing the main secrets:

  1. When making baguette, yeast must be put in flour.
  2. The main ingredients of the baguette are flour, water, salt and yeast. Do not add any oil or fat.
  3. When mixing, the dough must be lifted and stretched, trying to saturate it with air as much as possible.
  4. Kneading time is 15 minutes. A poorly kneaded dough will not make a quality product.
  5. To form a baguette, the dough must be stretched into a rectangle, and then roll up.
  6. The serif knife should be very sharp.
  7. Take the highest grade flour for baking.
  8. The baguette is not greased with eggs on top, you can sprinkle with flour a little, remove the excess with a silicone brush.

A traditional French breakfast cannot do without a baguette, which is consumed with tea and coffee. You can break off the pieces and dunk in a paste or jam. Such a dinner will be more satisfying.

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