Claudine Marquet's Authentic French Baguettes
Transport your kitchen to the heart of France with Claudine Marquet's Authentic French Baguettes, a recipe that captures the artistry and simplicity of traditional French baking. Crafted with just four basic ingredients—flour, water, yeast, and salt—this recipe turns minimalism into magic. Using slow overnight fermentation, these baguettes develop a deep, rich flavor and a beautifully chewy interior, all encased in a crisp, golden crust. Perfect for serving fresh out of the oven or alongside butter, cheese, or charcuterie, these baguettes are a culinary treasure that brings a little Parisian bakery to your home. With detailed, step-by-step directions and classic techniques like steam baking and precise scoring, even novice bakers can achieve bakery-quality results. Elevate your bread-baking game and enjoy an authentic, homemade taste of France today!
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Ingredients
- 500 grams All-purpose flour
- 350 milliliters Water
- 7 grams Active dry yeast
- 10 grams Salt
Directions
Step 1
In a large mixing bowl, combine 350 ml of lukewarm water (around 38°C/100°F) and 7 grams of active dry yeast. Stir gently to dissolve the yeast and let it sit for 5–10 minutes until it becomes frothy.
Step 2
Add 500 grams of all-purpose flour into the bowl and mix gently with a wooden spoon or your hands until a shaggy dough forms.
Step 3
Sprinkle 10 grams of salt over the dough and continue mixing until the salt is evenly distributed. The dough will be sticky but should begin to come together.
Step 4
Transfer the dough to a clean surface and knead it for 8–10 minutes until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for about 5–6 minutes.
Step 5
Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let it proof at room temperature for 1–2 hours, or until it doubles in size.
Step 6
After the first rise, punch the dough down gently to release excess air. Fold the dough onto itself a few times to strengthen its structure. Cover it again and refrigerate the dough overnight (8–12 hours). The slow fermentation will develop the baguettes' signature flavor.
Step 7
The next day, remove the dough from the fridge and let it sit at room temperature for 30 minutes to take off the chill.
Step 8
Turn the dough out onto a lightly floured surface and divide it into 3 equal portions. Shape each portion into a rough rectangle by folding one side toward the center and then the other side over, pressing gently to seal.
Step 9
Roll each piece of dough into a long baguette shape, around 12–14 inches in length. Place the shaped baguettes on a floured parchment-lined baking sheet or a baguette pan.
Step 10
Cover the baguettes loosely with a towel and allow them to proof at room temperature for 45–60 minutes, or until they puff up slightly.
Step 11
Preheat your oven to 250°C (480°F) with a steam tray or pan of water on the bottom rack to create steam. The steam helps create the crispy crust that baguettes are known for.
Step 12
Using a sharp knife or bread lame, score each baguette with 3–4 diagonal slashes to allow the dough to expand during baking.
Step 13
Place the baguettes in the oven and bake for 20–25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Step 14
Remove the baguettes from the oven and allow them to cool on a wire rack for at least 15 minutes before slicing. Enjoy warm or at room temperature with butter, cheese, or your favorite toppings.
Nutrition Facts
| Serving size | (872.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1841 |
| Total Fat 5.2g | 0% |
| Saturated Fat 0.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3956.0mg | 0% |
| Total Carbohydrate 384.3g | 0% |
| Dietary Fiber 15.0g | 0% |
| Total Sugars 1.1g | |
| Protein 54.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 91.3mg | 0% |
| Iron 23.5mg | 0% |
| Potassium 677mg | 0% |
Source of Calories