The French baguette is one of the tasty and admirable dishes people eat for breakfast. If you want to make the french baguette loaf for your breakfast, you can follow the essential tips. Firstly, you must mix all the necessary ingredients in the bowl to make the dough.
Secondly, you must place the dough at a warm temperature for a few minutes. After reading the article, you can learn more about the tips to make the French baguette loaf. Keep reading the article!
1. Mixing the dough
Mixing the dough is the first important tip for making french baguette loaf. For that purpose, you have to mix all ingredients in a bowl and give them time for about 30 minutes. After mixing all ingredients, you have to fold and turn up the dough’s side. Then, placing the dough in the fridge or at room temperature for another hour would be best.
2. Cold Retarding
The second step in making the French baguette loaf is the retardation of cooling. When you place the dough in the fridge for about 12 hours, the volume of the dough will be increased or doubled. Then, you have to put out the dough from the fridge and place it at a warm temperature for 1 or 2 hours. You can place the dough in an oven which has enough heat for your dough.
3. Shaping the Baguette
The third step in making the baguette is to give the shape of the baguette. For this purpose, you can use the light flour surface to divide the dough into three equal pieces and then give them the shape of a rectangle to the pieces. Then, you have to stretch and roll each rectangle of the loaf. Repeat the procedure of shaping the loaf until you get the shape of the cylinder of your loaf.
4. Proofing
The next step after shaping the loaf is proofing the baguette loaf. In this step, cover the loaf with the flour and place it on the baker’s couch for about 40 minutes. You have to check the proof of the dough after checking the dough.
For this purpose, if your dough is not fully proofed, it springs very slowly. On the other hand, if the dough is fully proofed, it springs quickly.
5. Scoring
The next step to make the French baguette loaf is scoring after the proofing ultimately. In this step, you have to use the parchment paper on which you have to transfer the baguette and then dust off the excess flour.
You have to use a razor blade to cut the loaf into three pieces, called the scoring. When you score the baguette, raising it in an oven will be helpful.
6. Baking
The final step to make the French baguette loaf is to bake the scoring loaf. For baking the loaf, you can use the oven temperature of 475 F and bake for 15 minutes. After baking for 15 minutes, you must remove the water pan and bake for another 15 minutes. When the golden brown color appears on the baguette, it means it is ready to eat. So, for bread making, baking is an essential part.