How to make Baguette -

A famous French bread as a delicacy liked by the people in India.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined Flour, Whole Wheat flour

Cuisine : French

Course : Breads

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For more recipes related to Baguette checkout Naan, Bread Rolls, Pita Bread, Focaccia . You can also find more Breads recipes like Anda Parantha Masala Puri Chilli Cheese Parantha-SK Khazana Chicken Keema Kulcha

Baguette

Baguette Recipe Card

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French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

Prep Time : 3.30-4 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Baguette Recipe

  • Refined Flour 570 grams

  • Whole Wheat flour 110 grams

  • Salt 15 grams

  • Yeast fine yeast 15 grams

Method

Step 1

Combine the flours and salt. The flour temperature (which is generally equal to room temperature) and the water temperature must all total to 52°C. So check out the flour temperature and chill 430 ml of water accordingly.

Step 2

Crumble fresh yeast into a small bowl and cream with two tablespoons of the chilled water. Then add the remaining water. Take 430 grams of the flour and salt mixture in a large bowl and make a well in the centre and add the yeast liquid.

Step 3

Gradually work the flour into the liquid, using your hand, and make a sloppy batter. Ideally the batter should have a temperature of 24°C. cover with a damp cloth or put the bowl into a large plastic bag tie the open end. Keep it at cool to normal room temperature for about four hours.

Step 4

The batter will become frothy and rise up and then collapse back down. Add the remaining flour and mix to form a very soft dough, turn out the dough onto a floured work surface and knead for ten minutes until the dough changes texture and becomes firmer and springy. Place the dough in a washed and lightly greased bowl. Turn it to coat it with oil.

Step 5

Cover with a damp tea towel and leave at cool to room temperature until doubled in size, one and a half to two hours. Knock back the dough with your knuckles then divide into 3 equal portions. Roll each piece into a sausage shape about 12 inches long and 3 inches thick.

Step 6

Pleat the floured tea-towel to make 3 moulds between the pleats to hold the pieces of dough while they are rising so they keep the traditional baguette shape. Cover with a damp tea towel and leave to rise until doubled in size, for about one hour. Meanwhile, preheat the oven to 230°C.

Step 7

Mix two teaspoons of salt in 280 ml of water for the glaze. Remove the damp tea towel and roll the loaves onto the baking tray without crowding. It is best to use a second tray if the 3 loaves do not fit on your baking tray. Using a sharp knife or razor blade, slash the top of each loaf several times, then brush with salt water.

Step 8

Put the loaves in the oven, then spray the inside of the oven with water. Bake for 20 minutes, brushing the loaves with salt water and spraying the oven with water twice during this time.

Step 9

Spray the oven again, lower the temperature to 200°C and bake for 5-10 minutes longer until the loaves are crisp and sound hollow when tapped underneath. Cool on a wire rack.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.