28.03.2025

The Authentic French Baguette: Tradition and Quality from Zumaia

When we think of a baguette, the image of golden bread, crispy on the outside and fluffy on the inside, comes to mind—the perfect companion for any meal. Although the baguette is a symbol of French bakery, its preparation requires a meticulous process that combines tradition, high-quality ingredients, and proper fermentation. From our bakery in Zumaia, we have been inspired by this iconic recipe.

Ingredients for Making a Baguette

To achieve a baguette true to French tradition, only four basic ingredients are needed:

Bread flour
Water
Yeast or sourdough starter
Salt

However, the secret to a great baguette is not just in the ingredients but in the process. Here is a detailed recipe for making a French baguette using poolish, a method that enhances the flavor, texture, and shelf life of the bread.

Step-by-Step Preparation

Ingredients (for 3 medium baguettes)

For the poolish (preferment):

150 g of wheat flour (preferably bread flour)
150 g of water at room temperature
0.5 g of fresh yeast

Mix the ingredients for 2-3 minutes, let rest for 60 minutes at room temperature, and then store in the refrigerator at 5°C (for a maximum of two days).

For the final dough:

350 g of bread flour
200 g of water
10 g of salt
9 g of fresh yeast
All the poolish (prepared earlier)

1️⃣ In a large bowl, mix the poolish with water and yeast. Add the flour and mix until combined, then incorporate the salt and mix well.

2️⃣ Knead for 10-15 minutes until you get a smooth, elastic dough. You can use the French kneading method or alternate resting and kneading (autolysis and interval kneading).

3️⃣ Bulk fermentation: Let the dough rest in a bowl for 1.5 - 2 hours at room temperature.

4️⃣ Dividing and shaping the baguettes: Divide the dough into three equal portions. Pre-shape each portion into a ball and let rest for 20 minutes. Shape the baguettes by slightly flattening the dough, folding in thirds, and sealing each fold. Roll gently to form a 35-40 cm long baguette.

5️⃣ Final fermentation: Place the baguettes on a floured cloth with a fold between each one. Cover and let them rise for 45-60 minutes until nearly doubled in size.

6️⃣ Baking: Preheat the oven to 250°C with a tray at the bottom. Transfer the baguettes onto a baking tray with parchment paper or a hot baking stone. Make diagonal cuts with a razor or sharp knife. Create steam by pouring hot water into the lower tray or using a spray bottle. Bake at 250°C for 10 minutes, then lower to 220°C and bake for another 12-15 minutes until golden brown.

7️⃣ Cooling: Let cool on a wire rack before slicing.

Tips for a Perfect Baguette

✔ Use high-quality flour (at least 11% protein).
✔ Respect fermentation times for better flavor.
✔ The baguette cuts should be quick and clean.
✔ Steam is essential for a crispy crust.

Do You Prefer Pre-Frozen Baguette Bread?

If you're looking for the convenience of ready-to-bake bread without compromising on quality, at Okin, we offer a wide range of pre-frozen baguettes. The best part is that they are free of additives and preservatives, so you can enjoy a crispy, natural bread with full flavor.

Below, we will share more details about our Batela and Baguette Koskor breads, two varieties from Okin's extensive baguette selection.

Batela Bread

The Batela (or "batel" in Spanish) is a rowing boat manned by four rowers and a coxswain. This bread is 53 cm long and weighs 300 g, making it one of Okin's most authentic products, hence its name. Baked in a sole oven, the Batela undergoes double fermentation, is well-hydrated, and has a characteristic intense flavor thanks to its sourdough starter. This family-sized loaf is perfect for bakeries looking to offer bread with a unique flavor and excellent shelf life.

Baguette Koskor

The Koskor family is known for its breads with double fermentation, high hydration, and rustic appearance. The Baguette Koskor is a long-lasting bread with a soft-textured crumb that is easy to digest. It measures 54.5 cm in length and weighs 275 g. It is a versatile bread, perfect for all kinds of consumers and consumption moments, easy to pair with various foods.

At Okin, we have been baking bread for over 30 years, using high-quality ingredients and traditional processes while combining innovation with respect for artisan baking.

Discover Our Variety of Breads and Find the Perfect One for You!

"This article was written by Goizane Lizarralde, Head of R&D at Okin."