French Baguette

Introduction

The French Baguette is a classic bread from France, known for its long, slender shape, crisp golden crust, and soft, airy interior. Made using simple ingredients like flour, water, yeast, and salt, the baguette is a symbol of traditional French baking. Its distinctive texture is achieved through careful fermentation and precise baking techniques, making it a staple in daily meals and a perfect accompaniment to butter, cheese, or soups.

Ingredients

Stage 1: Sponge method

1. 100g Flour
2. 3g Yeast
3. 80ml Warm water
4. 10g Sugar

Stage 2: Final Dough

• 250g Flour
• 7g Salt
• 40g Sugar
• 80ml Water (adjust as needed)
• 50g Olive oil or butter
• 1 no Egg

Method

1. Mix all sponge ingredients in a bowl until just combined.
2. Cover and let ferment at room temperature for 1–1.5 hours
3. (or until bubbly and nearly doubled).
4. Combine: Add the fermented sponge to the remaining flour, salt, sugar, oil, and egg.
5. Knead: Mix until a shaggy dough forms, then knead for 8–10 mins until smooth and elastic.
6. First Rise: Cover and let rise for 45–60 mins until doubled.
7. Shaping & Proofing
8. Cut the dough 350gms and give shape
9. Final proof: Cover with a damp cloth and let rise for 45–60 min until puffy.
10. Bake at 190C for 20–25 min until golden and crisp.
11. Chef Tips
12. Use bread flour
13. Let dough ferment longer (better flavor)
14. Don’t over-handle (keep air bubbles)
15. Score before baking
16. Bake hot with steam
17. Cool before slicing
18. Serving Suggestions
19. utter + jam
20. With cheese
21. Sandwiches
22. Garlic bread
23. With soup

Chef of the day

This dish is presented by a student chef from Indian Institute of Hotel Management and Culinary Arts, showcasing expertise in classic baked desserts.

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