Penulis Baguette is a long, thin loaf of French bread known for its crispy, golden-brown crust and soft, airy interior. It typically measures about 24 to 26 inches in length and has a diameter of about 2 to 3 inches. The baguette is a staple of French cuisine and is often enjoyed fresh with butter, cheese, or as a sandwich base. Its simple ingredients—flour, water, yeast, and salt—allow the quality of the bread and the skill of the baker to shine.
The baguette is deeply ingrained in French culture, often seen as a symbol of France itself. It's common to see people in France carrying a baguette under their arm, freshly purchased from a local bakery, or "boulangerie." The bread is typically baked multiple times a day to ensure it's always fresh, as it tends to go stale quickly due to its high crust-to-crumb ratio.
Baguettes are not only enjoyed plain but also serve as the foundation for many traditional French dishes. For example, they are used to make "jambon-beurre," a simple yet classic sandwich consisting of ham and butter. In addition, slices of baguette are often used for dipping in soups, as a base for bruschetta, or served alongside cheeses and pâtés.
In 2022, UNESCO added the "Artisanal Know-How and Culture of Baguette Bread" to its list of Intangible Cultural Heritage, recognizing its significance and the craftsmanship involved in its production. Making a baguette at home requires a few basic ingredients and some patience to achieve the perfect crust and crumb.
Here’s a simple recipe to get you started:
Ingredients:
- 4 cups (500g) all-purpose flour or bread flour
- 1 ½ cups (360ml) warm water (about 105°F/40°C)
- 2 teaspoons (10g) salt
- 1 teaspoon (5g) active dry yeast or instant yeast
Instructions:
1. Prepare the Dough:
- In a large mixing bowl, combine the warm water and yeast. Let it sit for about 5 minutes until the yeast is dissolved and slightly foamy.
- Add the flour and salt to the yeast mixture. Stir with a wooden spoon or mix on low speed with a stand mixer until a rough dough forms.
- Knead the dough by hand on a lightly floured surface for about 10 minutes, or use a stand mixer with a dough hook for about 6-8 minutes until the dough is smooth and elastic.
2. First Rise:
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm place for 1 to 2 hours, or until it has doubled in size.
3. Shape the Baguettes:
- Once the dough has risen, punch it down to release the air. Divide the dough into 2 or 3 equal pieces, depending on how large you want your baguettes.
- On a lightly floured surface, shape each piece into a rectangle. Fold the long edges of the dough inward to the center, then roll the dough tightly from one end to the other, forming a long cylinder.
- Gently roll the cylinder back and forth to elongate it to about 12 to 14 inches long.
4. Second Rise:
- Place the shaped baguettes seam-side down on a parchment-lined baking sheet or a baguette pan. Cover with a cloth and let them rise for another 30 to 45 minutes, until they puff up slightly.
5. Prepare the Oven:
- Preheat your oven to 475°F (245°C). Place a baking stone or an inverted baking sheet in the oven to heat. Additionally, place an oven-safe pan on the bottom rack for steam.
6. Score and Bake:
- Just before baking, use a sharp knife or a razor blade to make 3 to 4 diagonal slashes along the top of each baguette. This helps the bread expand during baking.
- Transfer the parchment paper with the baguettes onto the preheated baking stone or sheet. Pour about 1 cup of hot water into the pan on the bottom rack to create steam. This steam helps develop a crispy crust.
- Bake for 20-25 minutes, or until the baguettes are golden brown and sound hollow when tapped on the bottom.
7. Cool and Serve:
- Transfer the baked baguettes to a wire rack to cool for at least 15 minutes before slicing.
Enjoy your freshly baked baguettes with butter, cheese, or any topping you prefer!
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