How To Make A Perfect Authentic French Baguette- Recipe

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How To Make A Perfect Authentic French Baguette- Easy Recipe. The French baguette is the staple of the diet of everyone in France and now also here in the United States and the world.

Artisanal Boulangerie owner and baker Arben Gasi of Le French Dad, Boulangerie & Pâtisserie in Montclair, NJ gives a step by step how-to instructions on making authentic French baguettes.

Arben’s complete and detailed instructions start with the history of the French Baguette, the mixing the dough for the baguettes, to how to rest the baguette dough, to how to divide the baguette dough, and how and why baguette dough fermentation is so important, to scaling the baguette dough, to rolling the baguette dough, to complete instructions on how to properly bake the baguette dough and finally the right time to eat the baguette after its baked.

This extensive video course of how to bake authentic French baguettes is an important must-watch for any novice bread makers, every francophile and any experience bread bakers looking for tips from a master French artisanal baguette baker.

The French baguette is a long, thin loaf of French bread that is commonly made from basic lean dough. The dough and the baguette are so important in France that it is defined by French law. It is distinguishable by its length and crisp crust.

The difference between patisserie and boulangerie?
While a patisserie is a bakery specializing in pastries and helmed by a pastry chef, a boulangerie’s main focus is baking bread. There’s also a difference between a boulangerie and an artisanal boulangerie: the latter indicates that all bread is baked fresh on the premises

100% all-purpose flour
70% water
20% sourdough starter
2.2% salt
.1% fresh yeast
2-5% extra water

1. Combine water, flour and levain and mix for 5 minutes or until all ingredients are incorporated.
2. Let the dough rest for 20 minutes
3. Add salt and fresh yeast and mix for 6 minutes on 1st speed and 5 minutes on 2nd speed.
4. Add 2-5% water if necessary towards the end of the mix.
5. Place all the dough in a lightly oiled (canola) tub/container and fold in the middle.
6. Let rest for 20 minutes and give it another fold.
7. Place in the fridge for at least 18 hours.
8. Next day, take the dough out of the fridge.
9. Divide into 350g pieces or less and preshape in a log
10. Let rest for 45-60m minutes
11. Final shape into baguettes and place on linen cloth (couche)
12. Let rest for 45-60min
13. Either return to the fridge or bake-off straight away.

For more info about Baguette go to

For more info about Le French Dad go to

For more info about Fermentation go to

For more info about conversion table ounces to grams go to

For more info about French Pâtisserie go to

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Le French Dad
10 Church Street
Montclair, NJ 07042
(973) 746-0288

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