/ Salty


Homemade baguette with liquid biga

19 August 2020

Ah, thebaguette! This iconic loaf of crusty bread is more than just a meal accompaniment: it is the symbol of French tradition. Its exact origin is shrouded in a shroud of mystery: some sources have revealed to us that the firstbaguettes originated in Austria, but it was not until the early 1800s that this paneviennese arrived in France, where it was repurposed and made into the loaf of bread we know today.

Since then, thebaguette has become an emblem of French culture, so much so that, in addition to being recognized by UNESCO as an intangible cultural heritage of humanity, it has become the star of the annual national championship to decree thebest baguette in Paris and choose the official supplier of the Eliseo, the palace of the President of the French Republic.

Now that we have known a little bit of history, it's time to cook! Get your apron ready and roll up your sleeves: today I will turn your kitchen into aboulangeriefrançaise and we will discover together the secrets hidden behind the baguette recipe.


According to tradition, theFrench baguette must be prepared with themother's yeast, but you can still make the baguette with any type of dough (direct,semi or indirect) according to your preference.

*BIGA (14-16 hours at temperature 16°-18°C)

  • 119 g Flour W 280
  • 119 g Water
  • 0.5 gLievite


  • 275 g Flour (W 260 P/L 0.50)
  • 137 g Water
  • 1.5 g Yeast
  • 8 g Salt
  • Bigna (poolish)*


Thebiga is a pre-knead used for leavened goods by the indirect method and is made by mixing flour, water and brewer's yeast that are left to ferment for a period of time ranging from 12 hours (short biga) to 48 hours (long biga).

  1. Pour the flour, yeast and water into a bowl.
  2. Work the ingredients until the dough is smooth: the dough should not be kneaded for a long time, but just enough to make a loaf.
  3. Cover the loaf with plastic wrap and let it rise for 14 to 16 hours at a temperature between 16 and 18°C, alternatively in the coolest room in the house (not in the refrigerator) until the poolish (biga) begins to sag in the center.


Once the biga is ready, we can proceed with the preparation of theFrench baguette.

  1. Start by kneading the biga with the flour, yeast and 80 percent water at room temperature. When the dough starts to gain consistency, add the rest of the water and salt.
  2. Let the dough rest for about 90 minutes in winter, or 45 minutes if it is summer.
  3. Divide the dough into 330g shapes and form a short loaf.
  4. Let it rest for 10 minutes, then stretch the two loaves to 60 cm by pinning the ends together.

5. Cover each loaf with a lightly floured cloth, then add an additional cloth over the loaves and let rise at 24 °C for 90 minutes.

6. Transfer the twobreads a baking sheet and cut them under the skin with a razor blade.

7. If you have of asteam oven: steam oven at a temperature of 240°C.
Ifyou do not have a steam oven, heat the oven to 240°C insert the baguettes and immediately lower the temperature to 220°C. Put a bowl of water in the oven and bake for 20-25 minutes.

8. Finish the last 10 minutes of baking, either way, with the valve open.

To keep your baguettes fresh, store them in a paper food bag for 3-4 days. Once baked, you can also freeze the baguettes and use them as needed


To obtain a good loaf of bread, one must have a few tricks, for example:

  • The resting and dotting times of the dough must be respected so as to allow the loaf to relax properly, and subsequently be easier to work.
  • The preparation of the loaves must be done without crushing the dough too much to prevent the carbon dioxide from escaping.
  • The dough must be wrapped in lightly floured cloth sheets to prevent the dough from sticking. In addition, the flour helps, during the rising period, to create a light crust that will be essential for the final crispiness of the baguette.
  • Cuts should be 5 and diagonal, made under the skin, parallel and of equal length. The cuts are essential for the proper development of the baguette because they allow the baguette to reach optimal ripeness, letting carbon dioxide and water vapor escape.
  • To assess thefair baking of the baguette you need to check what the baker calls "the soil," which is the underside of thebaguette. By tapping the surface you should hear a distinct, crisp, drum-like sound. The crust should be smooth, golden, thin, and crisp: it should crack under light finger pressure, and should be neither too hard nor too brittle.
  • As soon as you remove the baguette from the oven, you should move it from the baking sheet and arrange it in cooling grids that allow the remaining internal steam to escape.

Now that you know all the secrets to making irresistible baguettes, you just have to put on your chef's hat and try your hand at making your ownbaguettes! Share the warmth and smell of yourhomemade baguettes with friends and family. Have fun, but most importantly, enjoy your meal!

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