Years and years I have been looking for the recipe for making a perfect baguette. I have visited France many times, every time I am here, the French tells me that the “old” bakeries have the best recipes. So as the baking and patisserie master Bernard invited me to his baking paradise at L’amie des Saveurs (it means the girlfriend of flavour, I know, the French guys connect everything with love, such romantic moves), it felt like the baking God has answered my prayers. Even though his patisserie/bakery is full with customers, he has made time to give me the recipes for the perfect baguette and the delicious Sandwich Poulet Crudités (recipe comes soon). Drum troll and here we go!
For 5 baguettes
1000 gr strong white flour
10 gr fresh yeast
600 gr lukewarm water
20 gr salt
canola oil for greasing
Combine the yeast and the water. Let the mixture stand for five minutes until the yeast is activated and begin to foam.
Mix the flour and salt. Slowly add the yeast mixture into the flour mixture. Knead the dough on a floured surface for 5-6 minutes until it is smooth.
Form the dough into a ball. Put it into a greased bowl and cover it with a wet cloth. Let it rest in a warm environment for 45 minutes.
Punch down the dough and divide it in 5. Put it on a greased baking tray or a wet cloth, then cover it with another wet cloth. Let it rest for another 45 minutes in a warm environment until they have doubled in size. Cut the surface of the baguettes with a sharp knife to give them some texture and make them easier to bake. Brush the baguettes with water.
Preheat the oven to 240 degree C / 460 F.
Put the baguettes in the oven until brown.
Many thanks to Bernard and his team from L’amie des Saveurs! The cookies you guys gave me tasted like heaven by the way!
L’amie des Saveurs