Baguettes took me the longest to master. Perhaps it's because my bread baking adventure started (many years ago) right after I baked my second loaf of no-knead bread and I lacked the necessary experience. So many factors here that can affect how your baguette will look and taste.
WHAT FRENCH BAGUETTES ARE MADE OF?
A traditional French baguette is made of flour, water, yeast and salt. It's fascinating how these four simple ingredients produce a beautiful, flavorful, crusty baguette. What's even more fascinating is how different bakers, using the same ingredients, can make baguettes that differ from each other quite substantially sometimes.
Baguettes took me the longest to master. Perhaps it's because my bread baking adventure started (many years ago) right after I baked my second loaf of no-knead bread and I lacked the necessary experience. So many factors here that can affect how your baguette will look and taste.
Up to about a century ago making bread with natural leaven was the rule for bakers in France. Later it was a mix of natural leaven and baker's yeast, which made the crumb lighter and more open. Lately, many bakeries seek efficiencies and switch to using baker's yeast as using natural leavens requires more work.
OTHER FACTORS THAT DEFINE A BAGUETTE'S APPEARANCE AND TASTE
As was mentioned above, many French baguettes, while using the same ingredients, differ in appearance and taste. This is largely due to the process that is employed. You can make the dough rise very quickly using warm water and warm ambient temperature but it will lack flavor.
As was mentioned above, many French baguettes, while using the same ingredients, differ in appearance and taste. This is largely due to the process that is employed. You can make the dough rise very quickly using warm water and warm ambient temperature but it will lack flavor.
Slowing down the fermentation process, known as cold retarding, results in complex flavor and improved taste. Thus, how you ferment the dough, how long you retard it, how you proof it, how you shape, score and bake it - all contribute to how the final product looks and tastes.
BAGUETTE MAKING PROCESS
This baguette recipe uses baker's yeast and is influenced by the method used by Anis Bouabsa, winner of the 2008 Best Baguette in Paris contest. In an interview, Anis mentioned using baguette dough that has 75% hydration (meaning the ratio of water to flour), very little yeast, hardly kneaded, folded three times in one hour then placed in the fridge for 21 hours. He also added that baguettes are not fully risen when placed in the oven, it is the wet dough and the very, very hot oven (480F) that make baguettes get the volume.
This baguette recipe uses baker's yeast and is influenced by the method used by Anis Bouabsa, winner of the 2008 Best Baguette in Paris contest. In an interview, Anis mentioned using baguette dough that has 75% hydration (meaning the ratio of water to flour), very little yeast, hardly kneaded, folded three times in one hour then placed in the fridge for 21 hours. He also added that baguettes are not fully risen when placed in the oven, it is the wet dough and the very, very hot oven (480F) that make baguettes get the volume.
