Introduction
The French Baguette is a classic bread from France, known for its long, slender shape, crisp golden crust, and soft, airy interior. Made using simple ingredients like flour, water, yeast, and salt, the baguette is a symbol of traditional French baking. Its distinctive texture is achieved through careful fermentation and precise baking techniques, making it a staple in daily meals and a perfect accompaniment to butter, cheese, or soups.
Ingredients
Stage 1: Sponge method
- 100g Flour
- 3g Yeast
- 80ml Warm water
- 10g Sugar
Stage 2: Final Dough
- 250g Flour
- 7g Salt
- 40g Sugar
- 80ml Water (adjust as needed)
- 50g Olive oil or butter
- 1 no Egg
Method:
- Mix all sponge ingredients in a bowl until just combined.
- Cover and let ferment at room temperature for 1–1.5 hours
- (or until bubbly and nearly doubled).
- Combine: Add the fermented sponge to the remaining flour, salt, sugar, oil, and egg.
- Knead: Mix until a shaggy dough forms, then knead for 8–10 mins until smooth and elastic.
- First Rise: Cover and let rise for 45–60 mins until doubled.
Shaping & Proofing
- Cut the dough 350gms and give shape
- Final proof: Cover with a damp cloth and let rise for 45–60 min until puffy.
- Bake at 190C for 20–25 min until golden and crisp.
Chef Tips
- Use bread flour
- Let dough ferment longer (better flavor)
- Don’t over-handle (keep air bubbles)
- Score before baking
- Bake hot with steam
- Cool before slicing
Serving Suggestions
- utter + jam
- With cheese
- Sandwiches
- Garlic bread
- With soup
Chef of the day
This dish is presented by a student chef from Indian Institute of Hotel Management and Culinary Arts, showcasing expertise in classic baked desserts.
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