Recipe: Here’s how to make a traditional French baguette at home
-
Loading... - Benci Kiraly
- 23 Feb 2023
- 52 Views
- 0 Like
- 0 Comment
The world-famous French baguette is officially listed as a UNESCO World Heritage Site. This is an opportunity to take a look at the manufacturing secrets of a master.
As the traditional French baguette has just been added by the UNESCO to humanity’s Intangible Cultural Heritage, Éric Kayser, renowned for being the man who (re)discovered baking in its purest tradition, offers you to make your first baguette with him, from home. (And for the less DIY-minded, go here to discover our selection of the best baguettes in Paris).
Eric Kayser’s recipe for a traditional French baguette
Ingredients:
- 500 g traditional French flour
- 100 g natural leaven
- 330 ml water
- 9 g salt
- 4 g baker’s yeast
Tools:
- A small kneading bowl or a food processor with a dough hook
- A thermometer
- A bench scraper
- A dough cutter
- A bread knife
- A bowl of water
- A brush
- A tea towel
Preparation:
First, a tip to prepare beautiful bread: knead the 500 g of flour with your 330 g of water for a few minutes (about 4 minutes at slow speed) to reach what is called autolysis. Set aside to rest for an hour under a cloth. Add the 4 g of fresh baker’s yeast, the 9 g of salt and the 100 g of natural leaven. Resume kneading for 6 to 7 minutes. Place the dough on a cloth. Check the dough’s temperature, it should be around 23-24°C for ideal fermentation. Let the dough rest for one hour (this is the first fermentation). Read More…
