{"id":1588764,"date":"2021-02-23T15:25:18","date_gmt":"2021-02-23T21:25:18","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=1588764"},"modified":"2024-10-04T08:31:13","modified_gmt":"2024-10-04T13:31:13","slug":"how-to-make-a-baguette","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/how-to-make-a-baguette\/","title":{"rendered":"How to Make a Baguette"},"content":{"rendered":"You know you've made it as a home bread baker<\/a> when you make your first batch of perfectly golden, crusty baguettes. While these iconic French loaves are among the most basic of bread recipes, learning how to make a baguette is no small feat. Careful measurement, precise proofing<\/a> and specific shaping and scoring techniques are all essential to create perfect French baguettes<\/a>.\r\n\r\nIt may take you a few tries, but with a little practice and the tips and tricks in this baguette recipe, you can learn to bake up baguettes worthy of a handshake from Paul Hollywood<\/a>.\r\n

What Is a Baguette?<\/h2>\r\nA baguette is a long, wand-shaped loaf of French bread<\/a> named for its shape and made with a basic, lean bread dough as defined by French law.\r\n

Dough<\/h3>\r\nWe're not kidding! The French love their bread and put the French Bread Law of 1993 (D\u00e9cret Pain)<\/em> in place to protect the quality and authenticity of bread sold in boulangeries throughout the country. According to the law, true<\/em> baguettes can only be made with four ingredients (wheat flour, water, salt and yeast<\/a>) and should be free of additives or preservatives.\r\n

Texture<\/h3>\r\nA baguette's dough composition is what gives the bread its famous crusty exterior and overall chewiness. Because there is no oil or fat in the dough, a baguette must rely solely on its water content for moisture. During baking, the water in the dough morphs into steam, making the insides soft. As the baguettes bake, the steam evaporates from the dough's surface, leaving behind a dry, firm crust.\r\n

Shape<\/h3>\r\nThe shape of a baguette also sets it apart from other loaves. Traditionally, baguettes are 2 to 2-1\/2 inches in diameter and usually a little over 2 feet in length. Formed by hand, baguettes should have a tapered shape with a wider middle that narrows to a point at either end. Slashed with a sharp knife or razor blade, authentic baguettes are scored along their length at a strong diagonal. The bread scoring<\/a> is important here because it helps control the expansion of the loaf as it bakes, in addition to giving the loaves an appealing appearance.\r\n

How to Make a French Baguette<\/h2>\r\n

Yield:<\/strong> Makes four 12-inch baguettes<\/p>\r\n\r\n

Ingredients<\/h3>\r\n\"Ingredients\r\n