Traditional French Baguette
- Total Time: 2 hours 20 mins
- Yield: 4 1x
Description
Most french flours have malt added during the production, so you can get fine results without adding more malt to the dough at mixing time.
Ingredients
- 500g bread flour
- 8ml malt sugar
- 1tsp sugar
- 2tsp salt
- 1tsp instant yeast
- 220ml luke warm water (adjust accordingly your weather humidity)
Instructions
- Mix well all the ingredients above except water.
- Add on the water bit by bit into dough, it might take some time to let the flour to absorb water. Being patience in this stage. This step is very vital.
- Proof the dough at least an hour. Cover with towel.
- Spread some flour on bench. Take out the dough and remove all the bubbles from yeast.
- Dive the dough to four. Shape into long shape. Proof another 1 hour.
- Bake in steamed oven in 250C for 20 minutes.
- Crusty baguette ready to serve.
- Prep Time: 2 hours
- Cook Time: 20 mins
Frequently Asked Questions
Why does the recipe say to add water bit by bit and be patient?
In humid climates the flour is already partially hydrated and will need less water; in dry conditions it may need slightly more. Adding it gradually and waiting for the flour to absorb each addition prevents a wet, sticky dough that won’t hold its shape.
What does ‘steamed oven’ mean and how do I replicate it at home?
Steam creates the characteristic crisp, crackling crust of a baguette. The recipe bakes at 250C with steam. At home, place a shallow metal pan on the oven’s bottom rack, preheat with the oven, then pour a cup of boiling water into it just as you load the baguettes. Close the door quickly to trap the steam. 
Why do the baguettes need two proofing periods?
The first proof (at least 1 hour, covered) builds flavor and lets the yeast produce gas. The second proof (another hour after shaping) allows the shaped loaves to relax and puff before baking. Skipping the second proof produces dense baguettes that don’t spring up properly in the oven.
What is malt sugar and is it necessary?
The recipe includes 8ml of malt sugar (diastatic malt powder or liquid malt extract). It feeds the yeast and promotes browning. French flour already has malt added at the mill, so outside France malt sugar fills that gap. It is optional but improves crust color and flavor — replace with 1 teaspoon of honey if unavailable.
This is excellent recipe, thank you!
what is the cup and oz of this recipes. I don’t know grams and mil. Don,t have these type of measures.
thank you,
Linda Bell