Last week I shared some pictures from the last day of my Paris trip. I wanted to follow that post up with a recipe for something iconic and French. To me, there is no food more iconic than the French baguette, maybe the croissant, but that’s for another blog post. Each time I find myself in Paris, I make it a point to buy a baguette from a boulangerie and share it with S as we wander around the city. There is something so iconic, comforting and romantic about strolling in-between the Haussmannian style buildings with a baguette in hand.
Since the baguette holds so much nostalgia, I wanted to try making it. I spent sometime consulting google and youtube until I found this Food Wishes video and lost all of my chill!
I was convinced I would end up having a Lucille Ball comedic experience while making this baguette. Surprisingly, I only screwed up once. I used a food scale and measured the flour wrong. Luckily, that was an easy fix!
This bread takes about 15 minutes in the oven with a a tray of water on the bottom shelf. Using a clean spray bottle, the bread needs to get a good spritz every 5 minutes. The moister is what gives the baguette its crunchy crust.
The baguettes turned out perfect! They were crispy and crunchy on the outside and utterly soft and springy on the inside!
Check out the recipe below. It’s slightly modified from Chef John’s recipe. I added some honey to the yeast to help it bloom.
Okay, so I overcooked two baguettes…
Have you ever tried making your own bread? How did it turn out?
Tag me in your bread making endeavors, you just may get featured on my instagram! @MacaronsandLavender #MLRecipes
Until next time,
Easy, rustic, baguette recipe that gives you a soft pillowy center and a crispy outside.
4cupsall purpose flourYou'll use just under 4 cups, the remaining flour will be used to dust the counter
Add yeast, honey and water together. Wait about 2 minutes
Incorporate salt and with a wooden spoon, slowly mix in the flour until dough forms. You'll want the dough to start pulling away from the sides of the bowl, but remain sticky. It's important that the dough stays slightly sticky.
Cover dough with plastic wrap and a tea towel, place in a draft-free area. I like using the inside of a turned off oven. Let rise for 12-14 hours
Once dough has risen, remove towel and plastic wrap and punch down. Shape dough into a rectangle shape and separate into 4 equal sizes.
Start shaping dough by flattening dough on a lightly floured surface. It's important that you do not use too much flour, the dough needs to stay slightly tacky. Start rolling the dough out like a cigar, starting at the end closest to you. Tuck in ends.
Place shaped loaves on a floured baking sheet and flour top of each loaf. Cover with floured plastic wrap and allow to rise for 1 to 2 hours or until almost doubled in size.
Cut slits across the top of each loaf.
Place a deep lasagna pan with water on the bottom shelf of oven.
Bake in a 550 degree fahrenheit preheated oven for 15 minutes or until well browned. Using a spray bottle, spritz bread with water every 5 minutes, turning the baking sheet halfway through.
Cool and serve with spreads of your choice!
Freeze any left over bread and warm from frozen state in a 350 degree oven for 5-10min. This will keep the break from getting soft.