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Original Baguette Bread is a culinary delight that encapsulates the essence of French baking traditions. Crafted with precision, its crisp golden crust gives way to a soft, airy interior, creating a sensory experience with each bite.


500 g common wheat flour
330 ml of water
5 g dry baker’s yeast or 15 g fresh yeast
10 g of salt


1. Start by mixing the water with the yeast in a bowl.  I advise you to use warm water, so the yeast will dissolve faster and better.

2. Once this is done, mix the flour with the salt and add it to the water.  You must knead it well for a few minutes.  To know when it is done is when the dough is smooth and does not stick to your hands easily.  At first something may stick to you but you’ll see how later it won’t.

3. After the first kneading you must cover the dough with film and put it in the refrigerator for an hour.  During this time the dough will rest and will be ready to work with.

4. After rest, cut four equal balls and form the elongated bars.  Put them on a baking tray separated from each other and make two superficial cuts in each one.  Before baking, let them ferment for about 30 minutes or so.

5. When they have grown they will have the final baguette shape.  If they are too thick, stretch the dough more with a little flour.

6. Finally, put them in the preheated oven at 180ºC for 15 minutes and you will have them ready.

One tip is that before putting them in, spray a little water on top so that the crust doesn’t form so quickly and you get that bakery-like result.  If you don’t have a sprayer, you can also wet the tips of your fingers and gently run them over the bread before baking.

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