Do you know that not only famous in the whole world sights such as the Louvre, the Eiffel Tower or the Arc de Triomphe are symbols of present Paris? Believe, that’s true. The French capital is multifaceted and various, there are lots of things associated with it by local residents and foreigners.
It’s not a secret that France is a country of rich culinary history. And the French cuisine is immensely popular in the world. Ratatouille, fondue, béchamel, fondant, gratin… – these names brought glory to the country, and you surely met them on the menu of restaurants of the French cuisine. But today we would like to talk about the Paris baguette!
Being in Paris, you can easily meet a person with a thin long stick of bread – it is a baguette. In spite of a rather short history of baguette in France, today it is a real symbol of the city!
This is a very notable fact that the French baguette became famous “not thanks to, but contrary to”. In 1920s a law, banning bakers to work before 4:00 a.m., was made. So, bakers had to find alternatives for more quick baking. Exactly at that time the baguette became popular. Its fabrication method had satisfied new time demands.
Nowadays there are many baker’s shops (boulangerie) where you can buy a fresh baguette for your breakfast. Owners of the bakeries keep their recipes in secret, but the main components of the French baguette are standard: flour, yeast, salt and water.
Perhaps, missing France, you would regale yourself with this tasteful bread, so we offer some words of how to cook the Paris baguette at home.
Components: bread flour – 250 grams, wheat flour – 250 grams, dry instant yeast – 1 gram (a quarter of a teaspoon), salt – 10 grams, water – 375 ml.
Step One. Mix all the ingredients and add water. After this put the pastry into a bowl and cover it with a food film.
Leave the pastry for an hour.
Roll it 3 times (interval 20 minutes) and put into the refrigerator for 21 hour.
Take the pastry from the refrigerator and cut it into three parts and cover with a film for one more hour.
Then powder your table with flour and stretch the workpieces in the form of a triangle (12×15 cm), roll edges inside.
Make a hollow along the center of the pastry with your palm and seal seams up.
Step two. Roll a baguette up to the necessary length and put it on a towel powder with flour for 45 minutes.
Put the prepared pastry on cooking paper. The baguette must be baked in the oven on stone with fallow. Cooking time – 25-30 minutes, temperature – 250 degrees.
Good luck 🙂 Bon appétit!