The baguette is the emblematic bread of France and, especially, of Paris . Bread connoisseurs claim that the best baguette is the one found in Paris. Myth or Reality? Depends on the tastes. What is the history of the baguette so typically Parisian in everyone’s mind? There are different opinions. Some believe that the origin is Vienna, others claim that it was Napoleon’s bakers who invented it.
Whatever the origin, the truth is that in the 1920s the baguette spread in Paris. As a result of a law prohibiting night work, bakers could not knead before 4 in the morning. To arrive on time with the supply, they opted for a longer and thinner bread. It took less time to proof and cook, and so the baguette was born.
A good Parisian baguette has that flavor that is its own and original . And the good news is that it can be obtained even outside of Paris with a practical recipe like the one we propose.
Ingredients:
How do you work this incredible recipe for Parisian baguettes?
- Place 250 ml of warm water in a container. Add yeast, stir. and let stand 10 minutes. Incorporate part of the flour until it forms a soft paste and leave to sponge for 15 minutes.
- In a large bowl mix the rest of the flour and salt . Make a hole in the center and add the yeast sponge. The yeast is mixed with the flour that is around it, adding the water little by little to form a soft and smooth dough.
- Knead for about 10 minutes. The dough should be soft, flexible and homogeneous. If necessary, add more flour. This kneading will remove the air from the dough and activate it.
- Let it ferment for about 50 minutes in a warm place , in a container covered with a canvas. It will double in size.
- Knead again to deflate the dough.
- Divide the dough into four equal pieces and form the baguettes about 30 cm long. The measurement will depend on the size of the oven, they can be smaller.
- Place in a flat, greased baking dish. Cover them with a cloth and leave to rise for about 20 minutes.
- Make diagonal cuts . They are taken to a preheated oven at 200ºC for 30 minutes. They will be golden in color and sound hollow when tapped with your fingers.
- They are removed from the oven and allowed to cool on a rack .
As you can see, the recipe is simple. It takes a little time, like all leavened dough. But the results are worth it.
