Dieser Beitrag ist auch verfügbar auf: Deutsch
Do you also know that moment when a fresh and fluffy baguette is the only thing missing from one of your great menus? Here I will show you how you can easily and quickly prepare a fluffy French baguette and thus perfectly complement any menu.
What does the perfect baguette look like for you? For me it should be crispy on the outside and soft and fluffy on the inside. It shouldn’t have too much volume so that it can be perfectly picked up as a side dish and consumed in 2-3 bites. Ideally, add a delicious piece of butter and the perfect baguette side dish is ready for me! And where better to find this type of baguette than in its country of origin, France.
Recipe for the french baguette
This French baguette is made classically from yeast, flour and water. A little salt rounds off the taste of the baguette. For the perfect dough, first mix the yeast with the water, which should be lukewarm. Then you add some flour to the mixture and let it rise for about 15 minutes. When the yeast has been activated, you add the rest of the flour and mix everything with a wooden spoon to form a smooth dough, which should then rise for 1 hour in a warm place. A little tip: Heat the oven to 50 degrees, then put the dough in it covered and turn it off again. This will give you the perfect temperature for the dough’s rising time. As you can see, you don’t even have to knead this dough long and hard and, in addition to the walking time, you have enough time to prepare the rest of the menu.
During the walking time you should take the dough out of the oven after 30 minutes and fold it into a package. Simply spread out the dough on a floured work surface, knead into a rectangle and fold the corners inwards. This is how you get tension in your dough. Then simply put the resulting package back in the bowl, cover and let rise in the oven for another 30 minutes. Then all you need to do is shape a baguette out of the dough, dust it with flour, cut it slightly every 2-3cm and bake it for another 20 minutes.
If you are looking for delicious inspiration for your next menu, just have a look at mine Recipe collection around.
Nutritional information per third
Calories: 338 – Protein: 11g – Fat: 1g – Carbs: 71g
- 1/2 cube fresh yeast
- 200g lukewarm water
- 260g flour 405 + flour for kneading
- 1 tsp salt
- Step 1 Crumble the yeast in lukewarm water and mix with 40g of the flour. Leave to rise for 15 minutes. Mix the remaining flour with the salt and add to the yeast water with a wooden spoon and mix roughly. Cover with a damp cloth and let rise in a warm place for 1h.
- Step 2 After 30 minutes, knead the dough briefly (with flour), form a rectangle and fold the corners inward to get draft in the pointer. Then let the package rise again covered.
Preheat the oven to 220 degrees convection. Form the dough into a stick, dust with flour and make several diagonal cuts in the surface so that the bread can rise well. Bake for about 20 minutes.