Baguettes are fabulous breads; perfect for dunking into hot soup, to encase various sandwich fillings or just eaten warm slathered with top quality butter.
I decided to make my own as it’s neigh on impossible to buy good quality ones locally, they’re all so light and lacking in substance, not at all like the ones served in France. However, due to the size constraints of my domestic oven I ended up making flutes, simply a shorter and slightly fatter version of the true baguette.
The recipe I used, albeit on a much scaled down version is a Dan Lepard recipe and can be found here. Dan Lepard has written many fabulous books on the subject of baking with yeast and I have yet to find a recipe of his that fails. He also has a great forum which can be found here, you do need to register to post there though.
Baguettes call for the use of type 55 flour which has a protein content of 10.7% making it slightly softer than typical UK or US bread flour. It is possible to recreate a similar texture by using 2/3 bread flour to 1/3 plain flour instead if you cannot get type 55 flour, I would however recommend you buy it if you can.
This slightly softer nature of the flour gives for a lovely soft centred baguette even though the crust remains firm and crunchy but slightly chewy, perfect for squashing around your filling or soaking up a soup or sauce.
Baguettes or flutes, depending on which you decide to make are for days when you have all the time in the world to potter around the house, never far from your kitchen timer because there are many stages to the creation of these delights, every step more than worth the time and effort though.
Whether it’s seeing the starter grow and bubble or forming the dough into the beautiful rolls or the smell that permeates the house on baking, you couldn’t fail to love the process and result of taking the time out to bake rather than buy these glorious, golden goodies. Trust me with that first bite you’ll fall in love.
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13 Comments
August 27, 2008 at 12:04 am
Dear, I love baguette is my favorite bread join with a bread of here we call “marraquetta” is as a baguette so similar in taste.
I want to say your baguette look absolutely delicious and yummy, I hope to mek s soon!!! Gloria
August 27, 2008 at 3:04 am
I don’t think there is anything more wonderful than a baguette fresh from the oven. I’ve tried many methods, including Julia Child’s water spritzing — it’s always fun, though my loaves seldom look as lovely as yours.
August 27, 2008 at 10:20 am
That really is a lovely looking baguette. It knocks spots off the “baguettes” available over here (better not let my husband see my comment, he works for the local bakery lol)
August 27, 2008 at 12:25 pm
Gloria I’m intrigued by the bread you mention, I will have to try making it.
Lydia thank you, I think the water spritzing is a very important stage with baguettes for getting the crust/dough ratio right.
Nickki thanks.
August 27, 2008 at 3:24 pm
Perfect looking baguette George!! Much better than any shop brought one anytime
Rosie x
August 28, 2008 at 5:22 am
Yum, that looks so wonderful! What a lovely crust you got on your baguette.
August 28, 2008 at 9:03 am
I could stare at that beautiful photo for hours! Your baguette looks just perfect!
August 28, 2008 at 9:35 am
Thank you
August 28, 2008 at 4:59 pm
I love baguette is so delicious
August 28, 2008 at 6:48 pm
You have made some beautiful breads. I am just starting to make ‘real’ bread (as opposed to a bread machine) and yours look very tasty. Thanks for the recipes.
August 29, 2008 at 12:11 pm
Fofo thank you
Teaandscones bread baking by hand is so rewarding, I had a bread machine but I ended up selling it as I really hated the results.
August 29, 2008 at 8:35 pm
[...] recipe called for standard strong bread flour I used type 55 which I’ve discussed at length here. I chose to do this because it gives a slightly softer and chewier dough, great for fougasse but [...]
September 7, 2008 at 11:10 am
[...] I tested it out last night, I just couldn’t wait and the results were really good. Crisp chips with a soft fluffy middle with no greasy or oily taste left in the mouth after eating. I had them with a ham salad and some fresh baked baguette, the recipe and more information about the bread can be found here. [...]