Our Head Baker, Pastry Chef talks about bread
La baguette Tradition (French traditional baguette). The word « baguette » meant “wand” as in baguette magique (magic wand), or baguettes chinoises (chopsticks) up until 1920.
Each year in france 10 billions Baguettes are eaten ! I wanted to know more about this famous type of bread so I went to have a chat with our Head Baker, Sebastien Charrier who is French of course !
Is it long to bake a baguette ?
It is a long process. It takes 24hours for fermentation and to get good flavours . We need to mix water and flour then leave the mixture for 1h-1h30 then add some yeast and salt. Knead during 20mins and wait another 20min before kneading again for 3 mins. Leave the whole mixture for another 20min before putting it in a fridge ( 8 C) for at least 10 hours to prove slowly. After 10 hours, the bakers comeback to divide and shape the baguettes and wait another 45 min, 1 hour before the cooking process.
What type of products do you use ?
We do use organic flour from France. Called flour “Grand Siècle”, “ Farine de tradition”.
Which way is the best way to eat the Baguette Tradition ?
With salted butter
Hummm yummy !
Merci Sébastien ! If you have any question for Sebastien - Email them to me at firstname.lastname@example.org