Baguette is a classic French loaf of bread that is characterized by its long, thin shape and crispy crust. Baguette is a lean dough, meaning there is no fat present in the dough.
Baguette is a classic French loaf of bread that is characterized by its long, thin shape and crispy crust. French baguette is a lean dough, meaning there is no fat present in the dough, which creates a chewy texture inside of the loaf. The word baguette in French means baton or stick, and therefore is sometimes referred to as “French stick bread.”
The process of making an authentic French baguette recipe takes a little time and some understanding of bread technique. However, the best way to perfect the baguette craft is to practice. Making this simple rustic bread is extremely rewarding.
Due to the high hydration ratio, this dough is essentially a no-knead bread. In order to form the gluten structure that kneading produces, the bread is fermented for a longer period of time with several brief stretch and folds throughout.
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Important Note: USE A SCALE!