How to make
Pour the water into a bowl and add the yeast. Stir it and leave it for 10-15 minutes to activate.
Mix the flour and salt, stir and add half of it to the water with the yeast.
Stir, cover and leave it to rise for at least 4 hours. This is the preliminary sourdough.
After this time has passed, add the other flour. The dough is very sticky and only a little more flour can be added to it. Knead it by hand for about 10 minutes, by sliding it on the counter, gathering it again and sliding it. After a while it will be good, smooth and elastic. Shape it into a ball, cover it and leave it to rise for 1 hour.
The risen dough is removed from the bowl, patted with your hands and divided into two equal parts. Each part is shaped into a rectangle measuring 6x3.1″ (15x8 cm).
The lower third is folded towards the middle, and the upper third towards the middle. This step is repeated three times for each piece of dough. After each folding, the dough is reshaped into a rectangle and folded successively. This way, the dough is unfolded lengthwise.
The finished baguettes are placed in a tray previously lined with baking paper with some of it sticking out from the tray, so that they do not rise out of it during baking. Leave them to rise for about 30 minutes.
They are cut deep diagonally with a sharp knife.
In the oven, before it is heated, a wide and deep pan filled with water is placed on the bottom.
It is necessary to moisten the baguettes during baking.
Bake at 430°F (220°C) for about 15-20 minutes.
The preliminary sourdough can be prepared the night before, left in the refrigerator and the baguettes can be made the next morning. Time in hours is not so important, the important thing is to have a preliminary sourdough.
BUTTER CREAM
The butter at room temperature is beaten with a mixer. Add salt, black pepper and pressed garlic and chopped parsley. Beat well until creamy.
The finished baked baguette is cut in the middle, but carefully so as not to damage the crust, and filled with the aromatic butter. Wrap tightly in aluminum foil and place in the oven at 350°F (175°C) for 10 minutes.
The French baguette with butter and garlic is very delicious!
If you are also a fan of French cuisine, be sure to try our recipes for creme brûlée, tarte tatin or my favorite creme caramel.
