Baguette
Baguette, from above
VegVeganParis

Baguette

Flour, water, salt and yeast, plus time. The crackle when you squeeze it is the reward.

150 minTime
9 gProtein each
mildSpice
12hPlan ahead. Soak for 12 hours first; the 150 minutes come after.
The everyday loaf2 chapters · 1 min read

Make it your way

Grandma's wayFlour, water, salt and yeast. Nothing else.
The original
305kcalsame
9 gproteinsame
2 gfibresame
150minutessame

Baguette.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Maida (all-purpose flour, plain flour)4 cups, bread flour if you have it
Water1½ cups, cool
Instant dry yeast¾ tsp
Salt2 tsp

Method

5 steps
  1. 1Mix flour, water and yeast into a shaggy dough. Rest 20 minutes, then add salt and knead until smooth.
  2. 2Rise 1 hour with a stretch and fold every 20 minutes, then refrigerate overnight.
  3. 3Divide into 2 or 3, shape gently into tight logs and rise on a floured cloth.
  4. 4Slash diagonally and bake at 240 C with a tray of water in the oven for steam.
  5. 5Cool on a rack before cutting.
Serve it like this

Tear or slice on a board and serve with butter, cheese, soups or stews. Best within a few hours of baking.

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Make it a meal

What goes with Baguette: a bread or rice, a side, something to drink and something sweet.

With a main Soupe à l'oignon90 min
With a main Ratatouille70 min
With a main Salade niçoise35 min
On the side Pommes boulangère90 min
On the side French vinaigrette5 min
To drink Chocolat chaud10 min
Something sweet Mille-feuille90 min
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