Rustic French Baguette Recipe: A Taste of Tradition

Indulge in the rustic allure of French baking with our latest video on crafting the perfect baguette. Join us as we explore the artistry and tradition behind this iconic bread, offering a sensory journey that goes beyond the recipe. Get ready to elevate your baking skills and savor the simple pleasures of homemade goodness. #FrenchBaguette #BakingTradition #RusticFlavors

[@dr.peterscroll422]

Brilliant. I must try this soon and confirm that it works well as shown in your video.

[@CookWithSzymon]

Please do!

[@dr.peterscroll422]

​@@CookWithSzymon I made 2 loaves of baguette using 400 grams of bread flour because strong bread flour is three times the price of bread flour. So I don't have any strong bread flour at home but I added 2% of gluten to make it like strong bread flour. Your recipe shows 73% water so I added 292g of water, 2% yeast and 2% salt. Normally, when I make bread I use 62% water. I used to experiment with 80 to 90% hydration about 10 years ago but kneading became too difficult due to the stickiness of the dough. This time the dough did not look as wet as in your video. Then my mother wanted to go marketing and shopping so I left it to rise. It was 2.5 hours before we came back. So I decided to make it like a Straight Dough recipe, by punching down the dough and let it proof again, but without much kneading. Only some kneading and flour on table to make the shape of a baguette. It rose well and I cut the top with a knife as I don't know where I had kept the razor blade. Baked it for 50 minutes and after cooling down for 3 or more hours had the sliced bread with butter. Your recipe is excellent. The baguette was delicious but not as many large cavities as shown in your video but much larger than bread made from bread flour. Thanks.

[@dr.peterscroll422]

I think this is the original French Baguette recipe. Nowadays everyone is using some form of preferment. If my oven at home was big enough I could call it French Baguette.

[@pedagogaleo]

Adorei. obrigada

[@CookWithSzymon]

Obrigado, convido você a assistir a outros vídeos no meu canal.

[@antoups]

Try the slap and fold technique

[@CookWithSzymon]

Thank you for your comment

[@gregd1218]

There's no need to remove from the bowl to fold, leave it in and Dave yourself time and effort. Also look at videos on proper shaping for your baguette because you're missing a lot of steps on that part. But the result is not bad looking so well done on that