How French Baguettes Are Made In Paris | Recipe for Baguette Tradition

Introduction

Claudia Romeo visits Mahmoud M'seddi, an award-winning artisanal baker in the 14th district of Paris, to delve into the intricacies of making the quintessential French food: baguettes. The process, though seemingly simple with basic ingredients like flour, water, yeast, and salt, requires precise expertise and time-honored techniques.

The Process

1. Dough Preparation:

   • Mahmoud begins at 5 a.m., mixing flour and water to start the dough.
   • At 8 a.m., he adds yeast, salt, and more water, kneading the mixture into a cohesive dough, rich with the sounds of its own creation.

2. Resting and Maturation:

   • Once the dough is well-kneaded, it rests for an hour before being divided into small batches.
   • These batches are left to mature and develop flavors until the next day.

3. Shaping the Baguettes:

   • The matured dough, made the day before, is then cut into pieces and shaped into the recognizable form of a baguette.
   • Each batch of dough yields about 20 baguettes, with around 200 baguettes made from the entire dough.

4. Baking and Quality:

   • The shaped dough is baked to perfection, resulting in baguettes that are characterized by a crackling crust and a soft interior, emitting a tantalizing aroma.

Conclusion

This visit to Mahmoud M'seddi's bakery reveals that making a true artisanal baguette is an art form, deeply rooted in skill, patience, and tradition. While the recipe might be simple, the process is an intricate dance of timing, temperature, and technique, culminating in the creation of a baguette that's not just bread, but a symbol of French culinary heritage.