Best 2 Traditional Artisan Style Baguette Rustic French Bread Recipes

If you crave the authentic taste of traditional artisan-style baguettes, with their crispy crust and airy interior, look no further! In this article, we will guide you through the detailed process of creating rustic French bread that will transport you to the charming boulangeries of France. From selecting the finest ingredients to mastering the delicate balance of flavors, we will uncover all the secrets to crafting this timeless culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

FRENCH BAGUETTE RECIPE

French Baguette Recipe image

Provided by Victor

Categories Bread

Number Of Ingredients 5

Ingredients

500 g all purpose flour King Arthur brand is recommended (about 3 1/2 cups, using 'scoop and swipe' method)
360 g water (about 1 1/2 cups + 1 Tbsp)
10 g salt (about 2 tsp)
3 g instant yeast (about 1 tsp; also known as Quick Rise or Rapid Rise yeast)
25 g honey (about 1 Tbsp)

Steps:

Mix all ingredients in a bowl, cover with a plastic wrap and let rest for 15 minutes.
Over a period of 1 1/2 hours, do 3 sets of stretch and folds, flipping the dough upside down after each set.
Cover the bowl with a plastic wrap and place in refrigerator overnight for about 12-14 hours.
Turn the dough on a lightly floured work surface. Divide into 3 equal parts and shape into rectangles. Cover and let rest for 45-60 minutes.
Starting preheating the oven to 500F, with a baking stone positioned in the upper half the oven and a bread pan filled with hot water on the bottom rack.
Stretch each dough rectangle slightly and fold into a cylinder, sealing the seams. Using your hands, roll the cylinders gently stretching them to desired length, about 14-15 inches.
Place on a lightly floured couche, seam side up. Cover and proof at a room temperature for about 30-60 minutes, or until the dough has sufficiently proofed.
Transfer the baguettes to a piece of parchment paper, seam side down and dust off excess flour. Using a bread lame, a sharp knife or a razor blade, make 3 scores on each baguette. When scoring, use a swift and firm motion to ensure nice and clean cuts.
Open the oven, taking caution not to get burned by steam, and slide the baguettes off onto the baking stone. Close the oven and reduce temperature to 475F. Bake for 15 minutes.
Remove the water pan, rotate the baguettes, drop the temperature to 450F and continue baking for another 15 minutes or until deep golden brown.

Nutrition Facts : Calories 158 kcal, Carbohydrate 33 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 326 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

TRADITIONAL ARTISAN STYLE BAGUETTE - RUSTIC FRENCH BREAD

Traditional Artisan Style Baguette - Rustic French Bread image

A traditional country-style French bread, made the old-fashioned way (although you can use the bread-machine if you wish). The result is a lovely full-flavored loaf with a wonderful crust. Best eaten the same day. Makes 2 baguettes.

Provided by BecR2400

Categories Yeast Breads

Time 32m

Yield 2 Baguettes, 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 (1/4 ounce) packet active dry yeast
1 tablespoon organic honey
1 1/2 cups warm water
2 teaspoons natural sea salt
4 -4 1/2 cups unbleached all-purpose flour

Steps:

Place the yeast, honey and warm water in a large bowl and let stand until foamy, about 5 minutes.
In a separate bowl, whisk together the salt and the flour. Use a wooden spoon to stir 2 cups of the flour mixture into the yeast mixture; stir in the remaining flour mixture (dough will be stiff).
Turn out onto a lightly floured work surface. Knead with floured hands until dough is smooth and elastic, about 5-7 minutes. Add a little flour, 1 tablespoon at a time as necessary, to prevent dough from sticking.
Place in an oiled bowl, turning once to coat. Cover with plastic wrap (or a clean kitchen towel) and leave to rise until doubled in bulk, about 1 1/2 hours.
Preheat oven to 400F degrees.
Gently punch dough down to deflate it and shape into two oblong baguettes. Dust tops lightly with flour and place on a lightly greased baking sheet; let rise uncovered for 30 minutes.
Use a serrated knife to cut 3-5 small diagonal slits across the tops of the baguettes, and lightly sprinkle with cool water.
Bake in the middle of oven for 25-30 minutes, until golden. Transfer to a rack to cool.
Best eaten the same day.

Nutrition Facts : Calories 476.7, Fat 1.4, SaturatedFat 0.2, Sodium 1169, Carbohydrate 100.4, Fiber 3.9, Sugar 4.7, Protein 13.6

Tips:

Use high-quality ingredients: The quality of your ingredients will directly impact the quality of your bread. Use unbleached bread flour, active dry yeast, and filtered water.
Follow the recipe carefully: Artisan-style baguette requires precision, so it's important to follow the recipe closely. Pay attention to the measurements and instructions.
Knead the dough properly: Kneading the dough is an essential step that helps develop the gluten and create a smooth, elastic dough. Knead the dough for at least 10 minutes, or until it is smooth and springy.
Let the dough rise properly: The dough needs time to rise in order to develop its flavor and texture. Let the dough rise in a warm place for at least 1 hour, or until it has doubled in size.
Score the dough before baking: Scoring the dough before baking helps it to rise evenly and creates a beautiful crust. Use a sharp knife to score the dough diagonally across the top.
Bake the bread at a high temperature: Artisan-style baguette is typically baked at a high temperature of 450°F (230°C). This helps to create a crispy crust and a light and airy interior.

Conclusion:

Making artisan-style baguette at home is a rewarding experience. With a little practice, you can create a delicious and authentic French bread that your family and friends will love. Be patient and follow the tips above, and you'll be sure to bake a perfect baguette every time.