๐Ÿฅ– The traditional baguette: authentic artisanal recipe

๐Ÿฅ– The traditional baguette: authentic artisanal recipe

If there is one bread which is renowned worldwide and which is unanimous (even among ants) is the french baguette. What am I saying, the French traditional baguette ! His tasteher crusther crumb, we love it and we want more. So if you want to learn more about his manufacturing and do it at home, it’s here. ๐Ÿ™‚

French traditional baguette

1. French regulations for the traditional baguette

First of all, know that the recipe for the appellation ” traditional baguette ” (Where French traditional baguette) is protected and subject to law. This is Decree No. 93-1074 of September 13, 1993, which explains which types of bread can be sold under the name ” traditional French bread and derivatives of the noun.

1.1. Ingredients and additives

In this decree, it is clearly explained that the recipe can only consist of wheat flour, water, salt and sourdough and/or yeast. No additives* are therefore authorized in this type of bread, except for these in limited quantities. Here are the authorized percentages, calculated in relation to the weight of flour:

  • 2% bean flour
  • 0.5% soy flour
  • 0.3% wheat malt flour

*Note that gluten is not considered an additive (Lรฉgifrance, Order of 2/10/1997, Article 10). So be aware that bakers and manufacturers can add more without losing the โ€œtraditionโ€ designation. For more information on food additives, you can read theOrder of 2 October 1997 relating to additives which may be used in the manufacture of foodstuffs intended for human consumption.

1.2. Choice of craftsman and industrialist

So, when you buy a traditional baguette, you are a priori quite protected, and you are certain of what you are going to taste. Well almost!

As explained in the decree, the baker has the freedom to use sourdough, yeast, or a combination of both. He is therefore free to use 100% yeast, and will still call his baguette tradition. The general practice is to use a large part of natural sourdough and a small amount of yeast (1-10g of yeast per kg of flour).

But you are free to ask your artisan baker to be sure you are eating sourdough! Because as you know, sourdough bread is much healthier. ๐Ÿ˜‰

2. Making a traditional baguette

traditional baguette recipe

Traditional use wants to respect several principles when making traditional bread. Nothing is written in the law, but most craftsmen follow these manufacturing steps:

  • Slow and short frasage, followed by an autolysis of at least 1 hour
  • Use of natural sourdough (liquid) in large part and a little yeast
  • Less intensive kneading
  • Clocking in a cool place for at least 12 hours

These steps guarantee a better taste and nutritional quality of traditional bread. As you can see, tradition is also a little praise of slownessโ€ฆ All good cooking takes time! ๐Ÿ™‚

2.1. autolysis

One simply mixes flour and water without any other ingredients, and leaves alone for some time. This step allows the gluten network to form and the natural enzymes found in the flour to start working.

The autolysis generally lasts at least 30 minutes, but in the case of the French traditional baguette, it is generally made to last at least 1 hour.

2.2. Adding ferments

As explained above, we generally work with sourdough in the case of traditional breads. Nevertheless, the legislation is free on this subject and does not impose anything.

Artisans add a little yeast to help the bread rise in shorter times. Pay attention to the quantity used in relation to the sourdough. If the yeast is present in too large quantities, it will take over the sourdough and you will no longer have the same taste and nutritional qualities.

For this, I personally pay attention to working with

  • a minimum leaven percentage of 10% compared to the flour
  • an amount of yeast not exceeding 0.8%.

The ferments are added to the paste with the salt and possibly the basin water, after the autolysis.

2.3. Less intensive kneading

Since the gluten network has already largely formed during autolysis, it is not necessary to knead too intensively. A kneading of less than 10 minutes at slow speed is sufficient.

If you work by hand, you can even just incorporate your missing ingredients after autolysis, without having to knead.

2.4. A cool pass

After a pointing time at room temperature, place the dough in the fridge for at least 12 hours. Personally, I’m around 3 p.m. This slows down the fermentation and allows the dough to develop more aromas. It will also be easier to work the next day.

2.5. Equipment to do it at home

To make your chopsticks as successful as possible, I share with you what I use here. I advise you to get this same material or find your own alternatives. All these elements will allow you to increase your success rate. It’s up to you to see what you need, of course. ๐Ÿ™‚

3. The recipe

traditional baguette recipe

Traditional baguette

The authentic recipe for the traditional French baguette, as artisan bakers do. This is a basic recipe to always have on hand!

Preparation time 15 min

Cooking time 30 min

Break 15 h

Total time 15 h 45 min

  • 500 g traditional flour (or wheat T65)
  • 370 g water TB = 60ยฐC
  • 100 g Natural leaven liquid
  • 3 g fresh yeast
  • 10 g salt
  • Mix part of the water (320g) and the flour in the food processor fitted with the spiral for 3 minutes at low speed. Check that there is no flour left, otherwise continue until it is completely absorbed.

  • Leave to rest for 1 hour.

  • Add the sourdough, yeast, salt and knead in a food processor for 7 minutes at low speed.

  • Add the rest of the water in a trickle, so that it incorporates gradually.

  • Knead at speed 2, for 1 minute or until the dough comes away from the edges.

  • Pour the batter into a plastic tub or casserole dish.

  • Cover the bowl/dish with a clean cloth and let stand for 1 hour at room temperature.

  • Fold the dough over on itself on all 4 sides, going around.

  • Cover with plastic wrap and place the dough in the refrigerator for 12 to 15 hours.

  • The next day, return the dish to the floured work surface.

  • Cut the dough into 3 equal parts, in the form of rectangles.

  • Fold the top side of the dough lengthwise, by two-thirds.

  • Fold the other side lengthwise.

  • Roll once and leave to rest for 1 hour on a floured cloth.

  • After resting, fold again in the same way along the length (by two thirds each time).

  • Fold the dough in half one last time along the entire length and roll into a sausage shape with your hands. Be careful, the dough gets longer, be careful not to make baguettes larger than your oven!

  • Let the baguettes rest on the floured cloth for 1 hour. Place the paste solder on top. Meanwhile, preheat the oven to 250ยฐC with the baguette tray and a drip pan.

  • Just before putting in the oven, turn the baguettes over one by one on a bread shovel and slide them onto the baguette tray.

  • Make the nicks with a grignet or razor blade.

  • Put in the oven and throw a glass of water in the dripping pan. Close the oven directly so that the steam remains in the oven.

  • Cooking takes 30 minutes.

  • Let the baguettes cool on a wire rack for 30 minutes to 1 hour before tasting.

Keyword baguette, la-boite-a-pain.com, sourdough, yeast, tradition

4. Closing

traditional baguette

The traditional baguette is a French classic that no artisan baker can’t pass up. It can be eaten at any time and is very friendly. This is the perfect recipe if you want to share your passion with your friends!

The traditional baguette is subject to legislation that is both strict in its composition (without additives) and flexible in the category of ferments used. Nevertheless, it is customary to use mostly sourdough and a very small amount of yeast. It is this mixture of the two ferments and its chilling that gives it its aromas so sought after all over the world…

Have you ever tried making chopsticks? What’s stopping you? Tell me everything in comments. ๐Ÿ˜‰

Did you like this article? Feel free to share it! ๐Ÿ™‚

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