in France

French baguette

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Ingredients for 10 servings:

  • 1 cube of yeast
  • ½ liter buttermilk, lukewarm
  • 1 tsp honey
  • 650 g flour (wheat flour), type 550
  • 2 tsp sea salt
  • 1 egg(s), beaten for brushing

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Combine yeast with buttermilk and honey, stir in flour and salt, and knead into a smooth dough. Cover and let rise for about 20 minutes. Briefly work the dough, divide into three pieces, and roll each piece into a loaf the size of a baking sheet with floured hands. Cover and let rise for 15 minutes. Turn the loaves over and place them on the greased baking sheet using a spatula. Brush with egg and score several times crosswise with a knife. Place the baking sheet on the middle rack of a cold oven. Bake the loaves for 25-30 minutes at 220°C until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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