Recipe for Baguette (French) Bread
Baguette is a French bread baked as a long and narrow loaf with a crisp brown crust. Because it has a light chewy interior it is ideal for preparing sweet and salty recipes, including sandwiches.
Also known as French loaf or French Stick, Baguette was developed from a Viennese bread of the mid-19th century to feed the troops of Emperor Napoleon III.
In 1864, Baguettes arrived to Mexico by the hand of the French, Belgian, and Hungarian Legions supporting the Mexican troops of Emperor Maximilian and shortly after military revolts took Baguette to Texas, where it was integrated into the common bakery of the region.
Baguette is part of the modern continental breakfast in France and Belgium.
BAGUETTE RECIPE (1 loaf)
160 g flour
Dry yeast (1 pack)
Warm water (100 ml)
Salt, one teaspoon
- Mix flour and yeast, adding water and mixing one minute.
- Add salt, mix 15 minutes more, then put the dough in a bowl, covering with a piece of cloth.
- Leave to rise in a warm place for 20 minutes, pre-heat the oven to 460º F (240º C ).
- Put dough on a pastry sheet; shaping your baguette.
- Cover again and leave it to rise for another 10 minutes.
- Cut 5-6 scars on the baguette with a sharp knife.
- Bake for 30 minutes.
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