French · bread

Baguette

Name: Baguette
Prep time: 30 min
Total time: 6 h
Cuisine: French
Ingredients: 3 cups bread flour; 1 1/4 cups water, room temperature; 1 tsp instant yeast; 1 1/2 tsp fine salt

Baguette reads salinity 3.6 on Palate's 0–10 flavor X-ray — a French bread, about 6 hr. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 3.8 / 10
Sweet & Fruity — 1.1 / 10
Sour & Bright — 1.4 / 10
Bitter & Earthy — 0.9 / 10
Rich & Fat — 1.1 / 10
Aromatic & Spice — 0.0 / 10

The measured notes (of 18)

Salinity 3.6 · Umami 1.5 · Sourness 1.4 · Sweetness 1.1 · Nutty 1.1 · Earthy 0.9 · Funk & Ferment 0.7

What's in it (4)

3 cups bread flour
1 1/4 cups water, room temperature
1 tsp instant yeast
1 1/2 tsp fine salt

Time & effort: about 6 hr (30 min active) · effort: easy

Nutrition (per 100 g, engine-estimated): 195.8 kcal, 6.5 g protein, 0.9 g fat, 39.3 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (2 steps)

Mix flour, water, yeast, and salt; bulk ferment with a few stretch-and-fold cycles, then divide and pre-shape into cylinders and rest.
Final-shape into long batons, proof seam-side up in a floured couche, then slash the tops with a razor and bake with steam at high heat for a crisp, blistered crust.

Dishes with a similar flavor shape

Injera — Ethiopian
Tuwo Shinkafa (Soft Rice Swallow) — Nigerian
Kabocha no Nimono (Pumpkin Simmered in Dashi) — Japanese
Greek Salad — Greek
Horenso no Goma-ae (Spinach Dressed in Ground Sesame) — Japanese

Keep reading: what salinity means in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.