Baguette
gourmet
Preparation time
20 minutiDifficulty
DifficileCooking time
25 minutiServings
6Lievitazione
5 oreLe baguette che otterrai con questa ricetta avranno una crosta dorata e croccante, mentre la mollica sarà morbida e con una buona alveolatura, grazie alla giusta combinazione di lievitazione e farina. La scelta della farina può influenzare la consistenza finale: la farina 00 ti darà una baguette più leggera e delicata, mentre la farina Manitoba aiuterà a creare una mollica più strutturata e una crosta più spessa.
Ingredients
- Manitoba flour500 g
- Water350 ml
- Extra virgin olive oil20 ml
- Fine salt10 g
- Fresh yeast7 g
- Granulated sugar5 g
Procedure
0. If using fresh yeast, dissolve it in 100 ml of warm water with the sugar. Let it sit for 10 minutes until it begins to foam. If using dry yeast, mix it directly with the flour.
1. If using fresh yeast, dissolve it in 100 ml of warm water with the sugar. Let it sit for 10 minutes until it begins to foam. If using dry yeast, mix it directly with the flour.
2. In a large bowl, sift the flour and add the sugar. Make a well in the center and pour in the activated yeast (or dry yeast, if using that). Add the remaining water little by little, stirring with a fork. When the dough begins to form, add the salt (after activating the yeast) to avoid interfering with the rising process. Knead for about 10 minutes until the dough is smooth and elastic. If you want a softer baguette, you can add olive oil at this stage.
3. Cover the dough with a damp cloth and let it rise in a warm place for about 4 hours or until doubled in size.
4. Take the dough and divide it into two or three portions, depending on the size you want for the baguettes. Shape them into elongated loaves, trying to maintain a regular shape. If you don't have a baguette mold, you can use a floured tea towel, folded into a fan shape, to shape them while they rise. Alternatively, you can use books or other heavy objects to hold the dough in place. Let them rise for another half hour.
5. Place the baguettes on a baking sheet lined with parchment paper. Cover with a cloth and let rise for another 30-40 minutes.
6. Preheat the oven to 220°C (conventional). Place a baking sheet with water on the bottom of the oven to create steam, which will help create a crispy crust. Before baking, make diagonal cuts across the top of the baguettes with a sharp knife or razor blade. Bake for 20-25 minutes, or until the crust is golden and crispy. The baguettes should sound hollow when tapped on the bottom, which is a sign they're done.
7. Let cool on a wire rack before cutting and serving.
8. The secret to a good baguette lies in the proper development of the gluten during kneading and in controlling the leavening. Finally, the steam in the oven is essential for achieving the perfect crust that characterizes this typical French loaf.
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Creation date Apr 04, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.