Traditional French baguettes are a staple in French cuisine and have become popular all around the world. These crispy and chewy loaves are made with simple ingredients, yet they require a lot of patience and skill to make. Making traditional French baguettes may seem daunting, but with practice and patience, you can master the art of baking these delicious loaves. 

There is nothing quite like biting into a freshly baked traditional baguette in Paris. The aroma of warm bread fills your nostrils as you break off a piece, revealing the soft and fluffy crumb inside. 

As you take your first bite, the crust gives way to the soft and chewy crumb, and you savor the taste of the simple yet delicious ingredients: flour, salt, yeast, and water. The combination of flavors and textures is just pure bliss.

The baguette's flavor intensifies as you continue to chew, and you notice how it pairs perfectly with the creamy butter or tangy cheese you've paired it with. The bread's texture is perfect for soaking up the flavors of any accompanying food or beverage, enhancing the overall taste experience.

The tradition and history behind the French baguette, combined with the sensory experience of enjoying it in a Parisian setting, make it a truly memorable and special moment.

Here are some of the ingredients I use for my baguettes! 

T55 Flour - Carrs Provence 

Carrs Provence T55 white baguette flour is a free flowing white flour, which is ideal for your french baguettes. Made in the UK. I find that this resulted in the most fragrant baguettes! Sometimes I add a blend of wholemeal flour as well for more rustic flavours. 

 The nutrient content for Carrs T55 flour:

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