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Baguette de Tradition

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Baguette de Tradition

The Baguette de Tradition is a staple in French boulangeries, its golden crust and tender crumb a familiar sight on tables across the country. Unlike its more industrial counterparts, this version honors time-honored techniques, offering a slice of everyday life that is both accessible and deeply rooted in tradition. It is the kind of bread that beckons with its aroma, inviting friends and family to gather around and share in its simple pleasures.

A well-made Baguette de Tradition should have a crisp, crackling crust that gives way to an airy, chewy interior. The flavors are pure and uncomplicated, with the gentle tang of yeast and a subtle hint of salt. Each bite embodies the essence of bread-making, where humble ingredients are transformed into something greater than the sum of their parts.

Ingredients

  • 500 gbread flour
  • 350 mlwater
  • 10 gfine salt
  • 3 ginstant yeast

Method

  1. In a large mixing bowl, combine 500 g of bread flour with 3 g of instant yeast. Gradually add 350 ml of water, mixing with your hand or a wooden spoon until a shaggy dough forms. Sprinkle 10 g of fine salt over the dough and continue to mix until the salt is incorporated. Transfer the dough to a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. The dough should bounce back when pressed lightly with a finger.
  2. Place the kneaded dough back into the mixing bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm, draft-free area until it has visibly doubled in size. This should take approximately 1 to 2 hours, depending on the room temperature. The dough should feel airy and soft when gently pressed.
  3. Once the dough has risen, turn it out onto a lightly floured surface. Gently deflate it by pressing down with your hands. Shape the dough into a rectangle and fold it into thirds, like a letter. Rotate the dough 90 degrees and repeat the folding process. Shape it into a long baguette form by rolling it gently with your hands, tapering the ends slightly.
  4. Using a sharp knife or a bread lame, make 3 to 4 diagonal slashes across the top of the baguette. These slashes will help the bread expand evenly as it bakes. Place the shaped dough onto a parchment-lined baking sheet or a preheated baking stone.
  5. Preheat your oven to 240°C (465°F) with a baking stone or an inverted baking tray inside. Once preheated, place the baguette in the oven and quickly spray some water into the oven to create steam. Bake for about 20-25 minutes until the crust is deeply golden brown and the baguette sounds hollow when tapped underneath.
  6. Remove the baguette from the oven and transfer it to a wire rack to cool. Allow it to cool for at least 15 minutes so the interior finishes setting. Slice or serve warm, enjoying it with butter, cheese, or alongside a bowl of soup, as is customary in French homes.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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