French Breakfast Part 1 - How To Make A Baguette - Nick Saraf's Foodlog

GetCurried's picture

Apr. 05, 2018

In the first part of the French Breakfast episode, Chef Nick shows you how to make a French baguette


For poolish:
Flour 300 Gram (or 2 cups)
Water 300 Milliliter (or 1 and 1/4 cups)
Yeast 12 Gram (or 1)
For baguette:
Flour 645 Gram (or 2 cups)
Salt 12 Gram (or 1 tbsp)
Water 300 Milliliter (or 1 and 1/4 cups)
Yeast 12 Gram (or 1 tbsp)



1.Preheat your oven to 230 degrees F.

2.Sift the flour and add equal amount of water to the flour. Make paste and then add the yeast to the flour and water mixture.

3.Cover the bowl with a plastic film and leave it in a warm place for 2 hours.


4.After 2 hours, add 645 gms of flour, salt, water and yeast to the risen dough.

5.Knead this dough thoroughly. Once the dough doesnt stick to your hands, wrap it in plastic and leave it to rise for another hour.

6.Lightly dust the surface with flour, divide the dough to two parts and shape the baguettes. Let these prove for another half an hour.

7.After half an hour spray some water on the baguettes and dust it with flour.

8.Give the baguettes a few slashes so that they cook evenly on the inside as well.

9.Now bake them in an oven for 15 to 20 mins at 230 degrees. Baguettes are not cooked in preheated oven, and they are cooked in steam.

10.After baking them for 20 minutes in steam, you can take out the steam bath and bake them for 5 more minutes and let them cool inside the oven.


11.Serve and enjoy!

Recipe Summary

Difficulty Level: Easy