The Art of Baguette Making: Mastering the French Classic

🥖The recipe for a baguette is simple – flour, water, yeast, and salt – but the process is far from easy.

👏Mahmoud M'seddi, an artisanal baker in Paris, is a master of bread and has won an award for the best baguette in the city.

⏰Making a baguette is a time-consuming process that requires skill, expertise, and insider knowledge.

🍞The dough for a baguette is made with flour and water, then yeast, salt, and more water are added at specific times during the process.

👨‍🍳Each batch of dough is left to rest for a specific amount of time to develop flavor and texture.

What are the key ingredients for making a baguette?

—The key ingredients for making a baguette are flour, water, yeast, and salt.

Who is Mahmoud M'seddi?

—Mahmoud M'seddi is an artisanal baker in Paris and a master of bread. He won an award for the best baguette in the city.

Why is making a baguette time-consuming?

—Making a baguette is time-consuming because it involves multiple steps that require skill, expertise, and specific resting times for the dough.

What is the process for making a baguette?

—The process for making a baguette involves kneading flour and water together, then adding yeast, salt, and more water at specific times. The dough is then left to rest, shaped, and baked.

Why does the dough need to rest?

—The dough needs to rest to develop flavor and texture. Resting allows the dough to ferment and creates a lighter, more flavorful baguette.

00:01Baguettes are a quintessential French food.

01:01Making a baguette is complex and time-consuming.

02:58The dough for a baguette is made with flour, water, yeast, and salt.

05:45After the dough is ready, it rests for one hour.

06:50The batches of dough are left to rest until the following day.

09:48One batch of dough makes about 20 baguettes.

10:57About 200 baguettes are produced from the whole batch of dough.

12:02The finished baguettes have a soft interior and a tantalizing aroma.