How to bake a French baguette with a crispy crust? Chef’s recipe

How to bake a French baguette with a crispy crust? Chef’s recipe

You don’t have to go to Paris – you can have a breakfast of toast with aromatic bread at home.

Chef, expert of the Farm Café at the City Farm on VDNKh

French bread, especially baguette, is known for its crispy crust and tender crumb. Take note of this recipe for a crispy bakery product.

Sestavine

• wheat flour – 680 g;
• salt – 14 g;
• dry yeast – 7 g;
• warm water – 450 g;
• vegetable oil – 1/2 tbsp.

Priprava

1. Sift the flour, add dry yeast and salt, mix. Then pour in warm water and stir slowly with a wooden spatula. If the dough sticks to the spatula, dip it into a cup of warm water. Leave the dough, uncovered, to rest for five minutes.

2. Mix the dough well again with the spatula. Add more water or flour if necessary. The dough should be smooth, elastic and slightly sticky.

3. Transfer the dough to a floured surface and knead with your hands for about a minute. Then place it in an oiled large bowl. Cover with plastic wrap and place in the refrigerator overnight.

4. The next day, take the dough out of the refrigerator two hours before baking. Form four baguettes and place on a baking tray. Drizzle with oil or sprinkle with your choice of wheat/cornmeal flour. Cover with foil for an hour and a half.

5. Remove the foil 15 minutes before baking. With a sharp knife, make small incisions along the diagonal of the product.

6. Steam is important when baking bread. 45 minutes before baking, turn the oven on to 260°C and place an empty tray in the bottom of the oven. As soon as you place the bread, pour a cup of boiling water on the bottom of the hot tray and quickly close the oven.

7. Reduce the temperature to 232°C, bake for 12 minutes. Then flip the tray with the baguette and bake for another 15-25 minutes. The classic French baguette is ready!