Baguette Origin and History
Originating from France, the baguette is a long, thin loaf of French bread that is known for its crispy crust and chewy interior. It became the iconic French bread in the 1920s, symbolizing French cuisine worldwide.
Choosing the Right Flour
For authentic baguettes, use French Type 55 or T65 flour, which is equivalent to American all-purpose flour. This flour creates the perfect gluten structure for a chewy crumb and a crispy crust.
Importance of Hydration
Hydration affects the bread's texture. Baguettes require a dough with around 75% hydration. Water quantity impacts dough elasticity and final crumb structure, creating those sought-after airy holes.
Kneading and Fermentation
Proper kneading develops gluten, which is crucial for texture. Fermentation is equally important; a slow, cold fermentation (autolyse) allows flavors to deepen and enhances the final bread's texture.
Shaping and Scoring
Shaping baguettes involves gentle handling to maintain air pockets. Scoring the dough before baking is an art; it controls expansion and contributes to the baguette's aesthetic with its signature 'ears'.
Baking with Steam
Steam is the secret to the baguette's crispy crust. Professional ovens inject steam during the initial baking phase. At home, use a pan of water or ice to mimic this effect.
Cooling and Enjoying
After baking, cool your baguette on a wire rack. This prevents the crust from becoming soggy. A perfectly baked baguette has a hollow sound when tapped and should be enjoyed the same day it's made.Baguette's Military Past
Baguettes were once used by French soldiers as a weapon in WWI. They would sharpen the ends and use them in trench warfare.
When did baguettes become iconic?
In the 19th century
During the 1920s
Late 18th century
Company
