Understanding the Differences: Store Bought vs. Bakery Made French Baguettes

The French baguette, a culinary icon, has a rich history and is cherished in both traditional artisan bakeries and the commercial retail sector. However, the taste, texture, and baking process of store-bought and bakery-made French baguettes can vary significantly. In this article, we will explore the key differences and discuss how to achieve a deliciously crispy crust without burning the inside of the baguette.

Store-Bought French Baguettes: A Deeper Dive

Most store-bought French baguettes are designed with a softer center and a lighter crust, often more similar to white bread. This is achieved through a variety of techniques and the use of different ingredients. The mix typically involves less proofing time and a lower protein flour content. These baguettes are often baked in a rack oven on screens, which limits the opportunity to achieve the traditional crusty exterior.

A Closer Look at the Baking Process

In commercial bakery settings, the process starts with a dough mix that is allowed to develop halfway, followed by a period of rest in the bowl. This allows for better fermentation and imparting a distinct flavor to the bread. High-protein flour is essential in creating a more robust and flavorful bread. After the dough has rested and developed, it is left to proof for several hours before being placed on a stone or hearth oven. Steam is introduced during the baking process to enhance the crust formation, resulting in a lustrous, crispy exterior.

Artisan Bakery-Style French Baguettes: The Real Deal

Artisan bakers, on the other hand, use a traditional method that involves a very lean formula and a much longer proofing time. This method is truly the hallmark of authentic French baguette making. The baking process, guided by world-class bakers, mimics the techniques used in Parisian bakeries. The dough is allowed to mix and relax several times to enhance its texture and flavor. High-quality, high-protein flour is a must to achieve the desired outcome. The baguette spends several hours proofing, before being placed directly on the hearth or stone oven.

The Role of Steaming in Casserole Ovens

The introduction of steam during the baking process in a hearth or stone oven is crucial. It creates the signature crispy exterior and a softer, slightly chewy interior. Without this step, the baguette can easily over-bake and turn out dry or burnt. Professional bakers often use a technique called steam injection, where steam is continuously introduced into the oven chamber. This helps to replicate the steamy environment of a commercial oven, ensuring a perfect crust on the baguette.

Lessons Learnt from Parisian Bakers

Having been trained by a world-class baker in Paris, I have witnessed firsthand the unparalleled craftsmanship and dedication that goes into making the best baguettes. The baker, known for consistently winning best baguette competitions in the city, taught me invaluable techniques. One of the key lessons was the importance of timing and the proper balance between the proofing stage and baking time. Every step in the process is critical and contributes to the final product.

Key Takeaways

Store-bought baguettes are softer and lighter, often baked on screens without the traditional hearth baking technique. Artisan baguettes use a lean formula and a lengthy proofing process, resulting in a superior taste and texture. The addition of steam during the baking process is essential for achieving that perfect, crispy crust.

Whether you prefer the convenience of store-bought baguettes or the depth of flavor from artisan bakers, understanding the differences can help you appreciate each type of French baguette for what it is.

For home bakers and enthusiasts, experimenting with the techniques mentioned can elevate your home-made baguettes to new heights. The process might be a bit more involved, but the reward is truly worth the effort.