Baguette The Aroma of Homemade Bread, who can resist this aroma?
Certainly not my family 🙂 when the dough bakes in the oven and the unmistakable aroma of homemade bread spreads throughout the house, my husband and daughter immediately appear in the kitchen. 🙂
And when I take the bread out of the oven, it’s hard to make them understand that it should cool before being eaten and I won’t tell you how much I had to struggle to take the photo.
So if you have time, if it’s raining like it is these days, try making it, it will be a celebration.
Every time I make this recipe, I’m amazed by the result achieved by simply mixing flour and water.
This society tends to demonize carbohydrates, but I remind you that it’s always a matter of the right quantity.
We like to eat it with just a drizzle of olive oil, or with mozzarella and tomato, and in the morning, bread and jam is unbeatable, especially the “good” jam made by Aunt Franca, who at 93 years old still manages to gift us some jars made by her.
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- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 7 Hours 45 Minutes
- Preparation time: 30 Minutes
- Portions: 30
- Cooking methods: Oven
- Cuisine: French
- Seasonality: All Seasons
Ingredients for Baguette The Aroma of Homemade Bread
- 3 1/2 cups all-purpose flour
- 1/3 cup spelt flour
- 1 1/4 cups water
- 1 tsp fresh yeast
- 2 tsp salt
- 2 1/2 tbsps water
Tools
- 1 Baking Sheet
Steps
Prepare the autolysis, putting the two flours, all-purpose and spelt, in a bowl (photo 1), note that the spelt flour can be substituted with only all-purpose flour.
Add water and mix coarsely. (photo 2)
Let the dough rest covered for 1 hour at room temperature.
After an hour, add crumbled fresh yeast to half of the water into the autolysis and knead until fully absorbed.
Dissolve the salt in the remaining water and work until a smooth dough is obtained. (photo 3)
Cover and let rise for an hour and a half at room temperature.
After an hour and a half, the dough will have doubled. (photo 4)
Divide the dough into three pieces. (photo 5)
Give a pre-shape, fold each outer flap towards the center. (photo 6)
Fold giving the baguette shape. (photo 7)
Proceed in the same way for all three pieces of dough. (photo 8)
Place the obtained shapes on a floured cloth, cover with plastic wrap, and let rest for 15 minutes. (photo 9)
After fifteen minutes, take the first log, spread it by pressing it with your hands. (photo 10)
Fold each outer flap towards the center. (photo 11) and (photo 12)
After folding the two long sides inside, roll up and proceed with all three logs. (photo 13)
I then cut the three loaves to make slightly smaller portions.
Place the baguettes on a floured cloth, note that the fold should be facing up, and as you can see from photo 14, the baguettes are separated from each other by the cloth to push the rising upwards, finally cover the shapes with plastic wrap.
Let rise for 1 hour at room temperature and 4 hours in the refrigerator.
Bake in the oven at 464°F for 15 minutes.
Francy’s Tip if you want a thin crust, spray water on the oven base to create steam during baking and have a better crust or place a pot full of water.
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FAQ (Questions and Answers)
How to store baguettes?
I portion and freeze them, the night before I take them out of the freezer and leave them in the fridge and the next day they are ready to be consumed. If you forget to do this, defrost them in the microwave.
What flour should be used?
I recommend using flour with a protein value of at least 12 g.
How to use stale bread?
You can use stale bread to make breadcrumbs or dumplings or canederli.
