For most, the baguette is an iconic symbol of French culture. The phrase “French bread” evokes an image of a golden-brown, long, thin loaf with a crisp and sweet crust. It’s known for its leaf-shaped surface cuts, the crumb white and pitted with irregular holes (many of them very large).
However, as much as we want to believe that the French are born with baguette in hand, the term baguette did not become associated with French society until the mid-20th century.
The history of this French staple is a bit cloudy. While some claim that King Louis XIV’s court was the first to produce the long sticks of crunchy, chewy bread, others tell a story that Napoleon Bonaparte ordered a new shape of bread to be baked that could easily be carried down his soldiers trousers.
The exact birth date of the baguette remains a mystery, but we do know that the term baguette became popularized when a new French law passed in 1920 banning workers from beginning their work shifts before 4 a.m. due to reduced manpower during World War I. This made it difficult for French bakers to have fresh bread ready for their customers in the morning. They turned to the fast-baking baguette for a solution instead of traditional boule (meaning “ball” and the traditional shape of French bread), and soon it became a part of daily life.
If talking about the French baguette has you craving a slice of this delicious bread, we’re happy to give you the recipe. Bon Appétit!
French Baguette Recipe, Courtesy of AllRecipes.com
Ingredients
- 1 cup water
- 2 1/2 cups bread flour
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1 1/2 teaspoons bread machine yeast
- 1 egg yolk
- 1 tablespoon water
Directions
1. Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.
2. When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
3. Punch down dough. On a lightly floured surface, roll into a 16×12 inch rectangle. Cut dough in half, creating two 8×12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
4. Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
5. Bake for 20 to 25 minutes in the preheated oven, or until golden brown.