Homemade baguette




We  generally attributed the invention of leaven bread to the Egyptians , who have made ​​the discovery by chance. Dough unleavened bread (water, milk and flour) was skipped, would have “spoiled”, but would still have been fired, leading to the discovery of leavened bread. The bread evolution slowed down during the invasions of Normandy particularly because of non-maintenance or destruction of the Gallo-Roman watermills. Since the Renaissance, the development of science benefits the milling and baking technology, the first applicable to the yeast scientific work benefits from the invention of the microscope by the Dutch Antonie van Leeuwenhoekk, the fermentation by yeast grows, bread diversifies and coarse bread (from peas of beans or acorns ) no longer appear in times of scarcity. In Paris, the first industrial bakery was founded in 1836 . The same decade also saw the emergence of the bread stick.  Consumption of fresh bread then democratize ,the people had the habit of eating far from stale bread.






  • 500 g Bakers flour
  • 250 ml warm water
  • 24 g fresh yeast or 8 g dry yeast
  • Pinch of salt
  • 1 TBSP olive oil




  • Place flour in a mixer with a hook attachment, add salt and mix for about 30 seconds just to incorporate the salt. In a separate bowl place the yeast and add a little warm water to dilute the yeast, if you are using dry yeast you’ll need to leave it activate for about 8-10 minutes until it starts to bubble on top. Add the yeast to the flour while mixing, and then slowly add the water while mixing. The bowl should be clean when finished, if it sticks a little you can add a bit more flour. Knead the dough for about 3-4 minutes, then put on the kitchen bench and knead it for about 1-2 minutes to form a smooth ball. Put it back in the bowl and cover it with a towel, leave the dough rest until it has doubled in size. Once doubled in size take the dough out and put it on the bench. Knead it for about a minute, just to knock all the air out. Portion the dough into little ball depending on the size you want your baguette to be. Then using the palm of your hand flatten the dough a little to form like a rectangle, then roll a 1/3 of the rectangle over itself a and knead it with the palm of your hand. Repeat until you have a cylinder like shape, then using both your hands starting in the middle finishing at both ends; roll the baguette to give it a nice round shape, same principle as rolling gnocchi. Place the baguette on a flat baking tray with a little bit of flour to prevent sticking. Cover the baguettes with a towel and leave to proof until doubled in size. Preheat your oven at 220 degrees Celsius and place a bowl of water at the bottom. The water will create a bit of humidity and give the bread a beautiful golden colour. Once doubled in size, with a Sharpe knife slightly mark the top of the baguette, this help the steam escape while cooking, and also give it a great look. Bake for about 16-18 minutes, turning them around about half way. Once cooked, place them on cooling rack. Voila, your baguettes are done. My favourite way to enjoy a freshly bake baguette is to have it with delicious cheese platter and a glass of red wine. What’s yours? Let me know at lefermierblog@gmail.com . To watch my how to video check out the link here : https://www.youtube.com/watch?v=93c3IZMbWKU

À bientôt,
Le Fermier


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