Authentic Parisian baguettes

Many of you are trying to make bread at home. It is a very appealing hobby and it is very rewarding. That is why today we encourage you to make bread at home with the recipe for Parisian baguettes , in a basic version that is perfect for trying to make homemade bread.

This recipe is very well designed to be made in the Emile Henry bread oven , which already generates the perfect humidity conditions for obtaining a crispy crust. If you do not have a baguette oven, you will need a long banneton to rise the dough and you will also need to generate humidity in the oven, which you can achieve by putting a glass of water in it while you preheat it.

That's exactly what we talked about today on our YouTube channel: if you are interested in making bread at home and want to understand the benefits of the different molds available for making bread, you may be interested in watching the video you will find here .

I encourage you to get your hands dirty. Enjoy your own homemade bread for breakfast or lunch. Priceless!

Emile Henry ceramic baguette oven

Ingredients (for 3 baguettes)

• 375gr of white bread wheat flour
• 215ml of water
• 7gr (2 teaspoons) of fine salt
• 5gr of dry bakery yeast

Elaboration

1. Heat the water to about 40ºC (if you have any doubts, you can use a kitchen thermometer ).
2. Mix the flour, salt and dry yeast in a bowl .
3. Pour the warm water into the mixture and knead for 8-10 minutes until you have a soft dough (you can also do this with a KitchenAid mixer and the paddle attachment). Cover the bowl with a cloth and let it rest for 40 minutes at room temperature, away from draughts.
4. Work the dough by hand to release all the air and divide it into 3 parts.
5. Form each baguette by rolling the dough into an elongated cylinder.
6. Sprinkle flour inside the Emile Henry Baguette Oven and place the dough into each cavity.
7. Cover the Emile Henry oven with its lid and leave it for 20 minutes at room temperature. In the meantime, preheat the oven to 250ºC.
8. Sprinkle a few drops of water on top of the baguettes (a spray bottle is ideal), making sure that no water seeps in between the dough and the base of the ceramic oven.
9. Make firm, dry cuts in the tops of the baguettes with a special bread knife .
10. Place the covered ceramic oven with the baguettes in the preheated oven for 25 minutes.
11. After this time, remove the lid and leave the base in the oven for 2 more minutes so that the top finishes browning.

Grades

• For a more traditional looking baguette, lightly flour the surface of the baguettes just before baking.
• To ensure a crispy crust, allow the bread to cool slowly, with the oven off and the door ajar.