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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":412,"emoji":419,"intro":420,"story":421,"storage":422,"whyThis":423,"equipment":428,"nutrition":435,"serveWith":442,"variations":444,"ingredients":454,"instructions":482,"pronunciation":531,"substitutions":532,"slug":545,"title":546,"shortTitle":547,"nativeName":548,"countrySlug":549,"baseServings":550,"prepMinutes":551,"cookMinutes":552,"restMinutes":553,"difficulty":554,"course":555,"diet":557,"mainIngredients":561,"images":562,"keywords":572,"publishedAt":579,"updatedAt":579,"authorSlug":580,"summary":581,"localeSlug":545,"alternates":582},[394,397,400,403,406,409],{"answer":395,"question":396},"Two reasons, and only one is your fault. Professional deck ovens run hotter than most domestic ones and inject steam directly into the chamber, which keeps the crust soft for the first ten minutes so the loaf can expand fully before it sets, then dries and browns it hard. A home oven vents its moisture instead. Trapping steam under an inverted roasting tin for the first twelve minutes recovers most of that, and preheating for a full 45 minutes recovers the rest. The other reason is usually under-fermentation or slack shaping.","Why does my home baguette come out pale and flat compared to a bakery one?",{"answer":398,"question":399},"Twelve to sixteen hours at a cool room temperature, around 18–20 °C. It is ready when the surface is covered in bubbles, the mass has domed and just started to dip in the centre, and it smells sour and faintly alcoholic, like cider or plain yoghurt. If your kitchen is warm it can be ready in ten hours; if it is cold it can take eighteen. Judge the look and smell, not the clock.","How long should the poolish ferment and how do I know it is ready?",{"answer":401,"question":402},"You can make bread, but it will not taste like a baguette. The overnight preferment is where the acidity, the aroma and the faintly sweet wheat flavour come from; a same-day dough leavened with more yeast rises just as well and tastes flat and yeasty. If you are short of time, a straight dough given a four-hour bulk in the fridge is a reasonable middle ground.","Can I make baguettes in one day without the overnight poolish?",{"answer":404,"question":405},"Ranked best to worst: cover the loaves with a large inverted roasting tin or a deep baking tray for the first 12 minutes, which traps the dough's own steam right against the crust; or preheat a heavy cast-iron pan on the oven floor and pour a cup of boiling water into it as the bread goes in; or spray the oven walls with water three times in the first five minutes. Do not pour water onto the oven floor or onto a glass door — thermal shock cracks both.","How do I create steam in a home oven?",{"answer":407,"question":408},"Usually the blade angle. Held vertically it cuts a canyon that simply widens; held almost flat, at roughly 30 degrees, it lifts a flap of skin that peels back and crisps into an ear as the loaf springs. The other common causes are over-proofing, which leaves no spring left to push the cut open, and a wet or sticky surface that drags on the blade instead of parting cleanly.","Why did my scores not open into ears?",{"answer":410,"question":411},"No. At around 70% hydration this dough is meant to be slack, and adding flour to make it comfortable gives you a tight, dry, closed crumb. Use wet hands or a bench scraper instead of dry hands, work quickly, and let the folds during bulk fermentation build the strength. The dough will feel dramatically more manageable after the second set of folds.","My dough is too sticky to handle — should I add more flour?",[413,414,415,416,417,418],"Weigh everything, including the water and the 0.3 g of yeast for the poolish. Volume measures are not precise enough for a four-ingredient bread.","The poolish is ready when it has domed, filled with bubbles and just begun to sink in the centre — it smells of yoghurt and cider. Used too early it adds nothing; used too late it goes sharp and slack.","Handle the shaped dough with floured hands and a light touch. Every large bubble you press flat is a hole in the crumb you will not get back.","Score with a blade held almost flat to the loaf, about 30 degrees, so the cut slides under the skin rather than digging down. Vertical cuts open into trenches instead of ears.","Bake one tray of loaves at a time. Two trays halve the oven temperature recovery and you get pale, flat bread twice instead of good bread once.","Cool on a rack and listen — a well-baked baguette crackles audibly as it cools. Cutting it hot steams the crumb and softens the crust you just spent two days building.","🥖","A baguette is the shortest ingredient list in baking and the longest list of things that can go wrong. Wheat flour, water, salt and yeast — that is the entire recipe — and everything you taste comes from what fermentation does to them over roughly eighteen hours. The finished loaf should have a crust that fractures and sheds splinters when you tear it, a crumb that is open and irregular but still slightly moist, and a flavour that is faintly sweet, faintly sour and distinctly of wheat rather than of yeast. It is a hard bake at home, and worth saying plainly why: the dough is slack and sticky, the shaping has to be tight without crushing the gas, and domestic ovens are built to remove steam at exactly the moment a baguette needs it most. This recipe works around all three.","The long thin loaf is younger than most people assume. Bread in France was round and large for centuries — a heavy miche that kept for days — and the shift to slender, quick-staling loaves belongs to the late nineteenth and early twentieth century, driven by steam-injected ovens, refined white flour and city bakers selling bread several times a day. By the interwar years the baguette was the Paris standard, and it spread outward from there rather than up from the countryside.\n\nWhat happened next nearly killed it. Postwar industrial baking pushed the process faster and faster: high-speed mixers that whipped air and oxidised the flour pale, chemical improvers, frozen dough delivered to bake-off counters. The bread came out white, cottony and flavourless, and people noticed. The response was regulatory. The décret pain of September 1993 defined pain de tradition française: it may contain only wheat flour, drinking water, salt and leavening, within a short permitted list of additions, and it may not be frozen at any stage of production. Buying a baguette de tradition rather than the standard baguette ordinaire is, in practice, buying the difference between a loaf that was fermented and one that was merely mixed. In 2022 the craft knowledge behind it — the artisanal know-how and culture of the baguette — was inscribed on UNESCO's list of intangible cultural heritage.\n\nThe method below leans on a poolish, the wet overnight preferment that French bakers borrowed, name and all, from Polish and then Viennese practice in the nineteenth century. Equal weights of flour and water with a speck of yeast, left out overnight, produce acids and aromatic compounds that a straight three-hour dough simply cannot generate. It costs you nothing but a bowl and a night, and it is the single biggest step up available to a home baker. Everything after it — the folds, the bench rest, the tight seam, the steam — is about keeping the gas that fermentation made.","A baguette is at its best between one and four hours out of the oven and it is not designed to keep — that is a consequence of the lean formula, not a fault. Store it cut-side down on a board, in paper if you must, never in plastic, which softens the crust within twenty minutes. Day-old bread revives well: run it briefly under the tap and put it into a 200 °C oven for 6–8 minutes, and it comes back crisp for about an hour. For longer storage, freeze the loaves whole the day they are baked and reheat from frozen at 200 °C for 12 minutes. Anything past that becomes croutons, pain perdu, or the thickener for a soup.",[424,425,426,427],"An overnight poolish does the flavour work while you sleep, with 0.3 g of yeast doing the whole job.","Shaping is broken into pre-shape, bench rest and final roll, which is how you get length without tearing the skin.","Three realistic home steam methods, ranked, including the inverted-tray trick that beats most of them.","States clearly what a domestic oven cannot do, so you know which parts of the result are the recipe and which are the equipment.",[429,430,431,432,433,434],"Digital scale accurate to 0.1 g for the yeast","Large bowl and a bench scraper","Linen couche or a heavy floured tea towel","Lame, razor blade or a very sharp thin knife","Baking stone or heavy inverted baking tray","Large roasting tin to invert over the loaves for steam",{"fat":436,"carbs":437,"fiber":438,"sodium":439,"protein":440,"calories":441,"estimated":8},1,62,2,650,10,305,[443],"Salted butter and radishes, a wedge of Comté, or torn straight into a bowl of French onion soup.",[445,448,451],{"name":446,"description":447},"Baguette aux graines","Roll the shaped loaves in a damp cloth and then in sesame, poppy or linseed before the final proof. The seeds toast in the oven heat and change the crust more than you would expect.",{"name":449,"description":450},"Bâtard","Shape into two shorter, fatter loaves instead of three long ones. Far easier to handle, far kinder to a small oven, and the crumb comes out more open because the dough is less stretched.",{"name":452,"description":453},"Épi de blé","Instead of scoring, snip deep into the proofed loaf at 45 degrees with scissors and flick each cut piece alternately left and right. It bakes into a wheat-ear of pull-apart rolls, all crust.",[455,461,463,468,471,474,476,477],{"qty":456,"ref":457,"name":458,"unit":459,"group":460},150,"flour","T65 or strong white bread flour","g","For the poolish (night before)",{"qty":456,"name":462,"unit":459,"group":460},"water, at room temperature",{"qty":464,"ref":465,"name":466,"note":467,"unit":459,"group":460},0.3,"yeast","instant dried yeast","roughly one-tenth of a teaspoon — weigh it",{"qty":469,"ref":457,"name":458,"unit":459,"group":470},350,"For the final dough",{"qty":472,"name":473,"unit":459,"group":470},200,"water, at about 20 °C",{"qty":440,"name":475,"unit":459,"group":470},"fine sea salt",{"qty":438,"ref":465,"name":466,"unit":459,"group":470},{"qty":478,"name":479,"unit":480,"group":481,"noScale":8},null,"extra flour for the couche and the bench","to taste","For shaping",[483,488,493,496,501,506,510,515,518,522,527],{"tip":484,"text":485,"title":486,"timerSeconds":487},"Use a bowl at least three times the volume of the mixture. A poolish more than triples before it falls back.","Stir the 150 g of flour, 150 g of water and the 0.3 g of yeast together in a large bowl until no dry flour remains — it will be a loose batter. Cover and leave at cool room temperature for 12–16 hours.","Mix the poolish the night before",43200,{"tip":489,"text":490,"title":491,"timerSeconds":492},"This rest lets the flour hydrate on its own and does a large part of the kneading for you.","The poolish should be domed, riddled with bubbles and just beginning to sink in the middle, smelling of yoghurt and cider. Add the remaining 350 g of flour and 200 g of water, mix to a shaggy mass with no dry patches, and leave it covered for 30 minutes.","Check the poolish, then autolyse",1800,{"text":494,"title":495,"timerSeconds":492},"Sprinkle over the salt and the 2 g of yeast and squeeze the dough repeatedly between your fingers until they disappear and the mass comes together. It will be sticky and slack. Cover and leave for 30 minutes.","Add salt and yeast, build strength",{"tip":497,"text":498,"title":499,"timerSeconds":500},"The dough is ready when it has risen by about half, jiggles as a single mass, and shows bubbles under the surface. Do not wait for it to double.","Over the next 2 to 2½ hours, give the dough three sets of stretch-and-folds at 30-minute intervals: wet one hand, lift one side of the dough high, fold it over the centre, and repeat around all four sides. By the third set the dough should feel smooth, elastic and full of air, and hold a dome instead of spreading.","Bulk ferment with folds",9000,{"tip":502,"text":503,"title":504,"timerSeconds":505},"Skipping the bench rest is why doughs tear during final shaping — the gluten needs this time to slacken.","Tip the dough out onto a lightly floured bench without deflating it, cut into three even pieces of roughly 290 g each, and fold each loosely into a stubby cylinder. Cover and leave to relax for 25 minutes.","Divide and pre-shape",1500,{"tip":507,"text":508,"title":509},"The sealed seam is what holds the loaf together in the oven. A weak seam splits along the side and the loaf collapses sideways.","Working one at a time, pat a piece into a rough rectangle, keeping the big bubbles near the edges. Fold the top third down and press the seam with the heel of your hand, fold again, then fold the dough in half lengthways and seal the seam firmly along its whole length. Roll from the centre outward with light pressure until it is 35–40 cm long, tapering the ends.","Shape the loaves",{"tip":511,"text":512,"title":513,"timerSeconds":514},"If the dent springs straight back it needs longer. If it does not move at all, bake immediately — it is on the edge of over-proofed.","Lay the loaves seam-side up on a heavily floured couche or pleated tea towel, pulling a fold of cloth up between each one for support. Cover and proof for 45–60 minutes at room temperature, until a floured fingertip pressed into the side leaves a dent that fills back slowly and incompletely.","Final proof in the couche",3000,{"text":516,"title":517},"Start the oven at its maximum, ideally 250 °C, at least 45 minutes before baking, with a baking stone or heavy inverted tray on the middle shelf. Cut a piece of baking paper to fit and have your large roasting tin ready to invert over the loaves.","Preheat hard",{"tip":519,"text":520,"title":521},"Work fast — a scored loaf starts losing gas at once, and every second the oven door is open costs you 15 degrees.","Roll each loaf off the couche onto the baking paper, seam-side down now. Score three or four cuts along the length with the blade almost flat at about 30 degrees, each overlapping the previous by a third. Slide the paper onto the hot stone and immediately invert the roasting tin over the loaves.","Flip, score and load",{"tip":523,"text":524,"title":525,"timerSeconds":526},"Pale bread is under-baked bread. Baguette crust flavour lives in that last shade of colour, so take them further than feels comfortable.","Bake covered for 12 minutes, then lift off the tin — the loaves will be pale, swollen and fully sprung. Drop the oven to 230 °C and bake for a further 10–13 minutes until deeply browned, almost chestnut at the score edges, and the base sounds hollow when tapped.","Bake under cover, then bare",720,{"text":528,"title":529,"timerSeconds":530},"Move the loaves straight to a wire rack. Within a minute or two the crust will start to crackle audibly as it contracts — that is the sound of a properly baked baguette. Wait at least 20 minutes before cutting.","Cool and listen",1200,"bah-GET",[533,537,541],{"note":534,"swap":535,"original":536},"T65 sits around 11–12% protein, between typical plain flour and strong bread flour. Bread flour gives a chewier crumb, plain flour a more tender one — both bake well.","Strong white bread flour, or plain flour with 1 tbsp of it swapped for wholemeal","T65 French bread flour",{"note":538,"swap":539,"original":540},"Crumble fresh yeast into the water rather than the flour. It behaves identically otherwise.","Fresh yeast, at three times the weight (1 g becomes 3 g)","Instant dried yeast",{"note":542,"swap":543,"original":544},"The pleats are the point: they support the sides so the loaves proof upward instead of spreading into flatbreads. Rub the flour into the weave first.","A heavy tea towel dusted generously with flour, pleated between the loaves","Linen couche","baguette","Baguette (French Crusty Loaf with an Overnight Poolish)","Baguette","Baguette de tradition française","france",6,45,25,1020,"hard",[556],"bread",[558,559,560],"vegetarian","vegan","dairy-free",[457,465],[563,566,568,570],{"alt":564,"src":565},"Three long French baguettes on a rack with deeply browned crusts and open scored ears along the top","\u002Fimages\u002Frecipes\u002Fbaguette\u002Fhero.jpg",{"alt":564,"src":567},"\u002Fimages\u002Frecipes\u002Fbaguette\u002Fhero-16x9.jpg",{"alt":564,"src":569},"\u002Fimages\u002Frecipes\u002Fbaguette\u002Fhero-4x3.jpg",{"alt":564,"src":571},"\u002Fimages\u002Frecipes\u002Fbaguette\u002Fhero-1x1.jpg",[545,573,574,575,576,577,578],"french bread","poolish","preferment","crusty loaf","steam baking","pain de tradition","2026-08-19","dishroute-kitchen","Flour, water, salt and a trace of yeast, stretched over two days: an overnight poolish, a slow bulk, tight shaping and a steam-filled oven. Nothing else is added, because nothing else is allowed.",{"en":583},"\u002Frecipe\u002Fbaguette",{"items":585,"total":440,"page":436,"limit":864,"hasMore":865},[586,596,631,660,692,717,747,777,805,833],{"slug":545,"title":546,"shortTitle":547,"nativeName":548,"countrySlug":549,"baseServings":550,"prepMinutes":551,"cookMinutes":552,"restMinutes":553,"difficulty":554,"course":587,"diet":588,"mainIngredients":589,"images":590,"keywords":595,"publishedAt":579,"updatedAt":579,"authorSlug":580},[556],[558,559,560],[457,465],[591,592,593,594],{"alt":564,"src":565},{"alt":564,"src":567},{"alt":564,"src":569},{"alt":564,"src":571},[545,573,574,575,576,577,578],{"slug":597,"title":598,"shortTitle":599,"nativeName":600,"countrySlug":549,"region":601,"baseServings":550,"prepMinutes":602,"cookMinutes":472,"difficulty":603,"course":604,"diet":606,"mainIngredients":607,"images":613,"keywords":623,"publishedAt":579,"updatedAt":579,"authorSlug":580},"boeuf-bourguignon","Bœuf Bourguignon (Burgundy Beef Braised in Red Wine)","Bœuf Bourguignon","Bœuf bourguignon","Burgundy",40,"medium",[605],"main",[],[608,609,610,611,612],"beef-chuck","mushrooms","bacon","carrot","onion",[614,617,619,621],{"alt":615,"src":616},"Cast-iron pot of beef bourguignon with dark glossy wine sauce, glazed pearl onions and browned mushrooms","\u002Fimages\u002Frecipes\u002Fboeuf-bourguignon\u002Fhero.jpg",{"alt":615,"src":618},"\u002Fimages\u002Frecipes\u002Fboeuf-bourguignon\u002Fhero-16x9.jpg",{"alt":615,"src":620},"\u002Fimages\u002Frecipes\u002Fboeuf-bourguignon\u002Fhero-4x3.jpg",{"alt":615,"src":622},"\u002Fimages\u002Frecipes\u002Fboeuf-bourguignon\u002Fhero-1x1.jpg",[624,625,626,627,628,629,630],"boeuf bourguignon","beef stew","red wine braise","burgundy","french classic","dutch oven","slow braise",{"slug":632,"title":633,"shortTitle":634,"nativeName":635,"countrySlug":549,"region":601,"baseServings":636,"prepMinutes":637,"cookMinutes":638,"difficulty":603,"course":639,"diet":640,"mainIngredients":641,"images":644,"keywords":654,"publishedAt":579,"updatedAt":579,"authorSlug":580},"coq-au-vin","Coq au Vin (French Chicken Braised in Red Wine)","Coq au Vin","Coq au vin",4,30,80,[605],[],[642,609,610,612,643],"chicken","butter",[645,648,650,652],{"alt":646,"src":647},"Chicken thighs braised in dark red wine sauce with lardons, glazed pearl onions and mushrooms in a casserole","\u002Fimages\u002Frecipes\u002Fcoq-au-vin\u002Fhero.jpg",{"alt":646,"src":649},"\u002Fimages\u002Frecipes\u002Fcoq-au-vin\u002Fhero-16x9.jpg",{"alt":646,"src":651},"\u002Fimages\u002Frecipes\u002Fcoq-au-vin\u002Fhero-4x3.jpg",{"alt":646,"src":653},"\u002Fimages\u002Frecipes\u002Fcoq-au-vin\u002Fhero-1x1.jpg",[655,656,657,627,658,659],"coq au vin","chicken in red wine","french braise","beurre manie","one pot chicken",{"slug":661,"title":662,"shortTitle":663,"nativeName":664,"countrySlug":549,"baseServings":550,"prepMinutes":665,"cookMinutes":602,"restMinutes":666,"difficulty":603,"course":667,"diet":669,"mainIngredients":671,"images":674,"keywords":684,"publishedAt":579,"updatedAt":579,"authorSlug":580},"creme-brulee","Crème Brûlée (Vanilla Custard Under Burnt Sugar)","Crème Brûlée","Crème brûlée",20,240,[668],"dessert",[558,670],"gluten-free",[672,673],"heavy-cream","eggs",[675,678,680,682],{"alt":676,"src":677},"Ramekin of crème brûlée with a cracked amber caramel top revealing pale vanilla-flecked custard beneath","\u002Fimages\u002Frecipes\u002Fcreme-brulee\u002Fhero.jpg",{"alt":676,"src":679},"\u002Fimages\u002Frecipes\u002Fcreme-brulee\u002Fhero-16x9.jpg",{"alt":676,"src":681},"\u002Fimages\u002Frecipes\u002Fcreme-brulee\u002Fhero-4x3.jpg",{"alt":676,"src":683},"\u002Fimages\u002Frecipes\u002Fcreme-brulee\u002Fhero-1x1.jpg",[685,686,687,688,689,690,691],"creme brulee","burnt cream","vanilla custard","french dessert","baked custard","caramel","blowtorch",{"slug":693,"title":694,"shortTitle":694,"nativeName":695,"countrySlug":549,"baseServings":636,"prepMinutes":440,"cookMinutes":552,"restMinutes":637,"difficulty":696,"course":697,"diet":699,"mainIngredients":700,"images":701,"keywords":711,"publishedAt":716,"updatedAt":716,"authorSlug":580},"crepes","French Crêpes","Crêpes","easy",[668,698],"breakfast",[558],[457,673,643],[702,705,707,709],{"alt":703,"src":704},"A stack of thin golden French crêpes with lacy browned edges, one folded into quarters","\u002Fimages\u002Frecipes\u002Fcrepes\u002Fhero.jpg",{"alt":703,"src":706},"\u002Fimages\u002Frecipes\u002Fcrepes\u002Fhero-16x9.jpg",{"alt":703,"src":708},"\u002Fimages\u002Frecipes\u002Fcrepes\u002Fhero-4x3.jpg",{"alt":703,"src":710},"\u002Fimages\u002Frecipes\u002Fcrepes\u002Fhero-1x1.jpg",[693,712,713,714,715,698,668],"french pancakes","brittany","galette","chandeleur","2026-08-18",{"slug":718,"title":719,"shortTitle":719,"nativeName":720,"countrySlug":549,"region":721,"baseServings":636,"prepMinutes":722,"cookMinutes":723,"difficulty":603,"course":724,"diet":726,"mainIngredients":728,"images":730,"keywords":740,"publishedAt":716,"updatedAt":716,"authorSlug":580},"french-onion-soup","French Onion Soup Gratinée","Soupe à l'oignon gratinée","Paris \u002F Lyon",15,90,[725],"soup",[727],"nut-free",[612,643,729],"thyme",[731,734,736,738],{"alt":732,"src":733},"Bowl of French onion soup with a browned, bubbling gruyère crust over a baguette crouton","\u002Fimages\u002Frecipes\u002Ffrench-onion-soup\u002Fhero.jpg",{"alt":732,"src":735},"\u002Fimages\u002Frecipes\u002Ffrench-onion-soup\u002Fhero-16x9.jpg",{"alt":732,"src":737},"\u002Fimages\u002Frecipes\u002Ffrench-onion-soup\u002Fhero-4x3.jpg",{"alt":732,"src":739},"\u002Fimages\u002Frecipes\u002Ffrench-onion-soup\u002Fhero-1x1.jpg",[741,742,743,744,745,746,725],"onion soup","gratinée","french bistro","caramelized onions","gruyère","paris",{"slug":748,"title":749,"shortTitle":750,"nativeName":751,"countrySlug":549,"region":752,"baseServings":550,"prepMinutes":665,"cookMinutes":723,"restMinutes":722,"difficulty":696,"course":753,"diet":755,"mainIngredients":756,"images":760,"keywords":770,"publishedAt":579,"updatedAt":579,"authorSlug":580},"gratin-dauphinois","Gratin Dauphinois (Creamy Baked Potato Gratin)","Gratin Dauphinois","Gratin dauphinois","Dauphiné",[754],"side",[558,670],[757,672,758,759,643],"potato","milk","garlic",[761,764,766,768],{"alt":762,"src":763},"Baking 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lorraine","Lorraine",55,[605],[],[673,672,610,457,643],[788,791,793,795],{"alt":789,"src":790},"Slice cut from a golden quiche lorraine showing bacon lardons set in pale creamy custard and a crisp pastry base","\u002Fimages\u002Frecipes\u002Fquiche-lorraine\u002Fhero.jpg",{"alt":789,"src":792},"\u002Fimages\u002Frecipes\u002Fquiche-lorraine\u002Fhero-16x9.jpg",{"alt":789,"src":794},"\u002Fimages\u002Frecipes\u002Fquiche-lorraine\u002Fhero-4x3.jpg",{"alt":789,"src":796},"\u002Fimages\u002Frecipes\u002Fquiche-lorraine\u002Fhero-1x1.jpg",[798,799,800,801,802,803,804],"quiche lorraine","savoury tart","bacon tart","shortcrust pastry","egg custard","lorraine","french baking",{"slug":806,"title":807,"shortTitle":808,"nativeName":809,"countrySlug":549,"region":810,"baseServings":636,"prepMinutes":637,"cookMinutes":811,"difficulty":603,"course":812,"diet":813,"mainIngredients":814,"images":819,"keywords":829,"publishedAt":716,"updatedAt":716,"authorSlug":580},"ratatouille","Ratatouille 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eggs","\u002Fimages\u002Frecipes\u002Fsalade-nicoise\u002Fhero.jpg",{"alt":849,"src":852},"\u002Fimages\u002Frecipes\u002Fsalade-nicoise\u002Fhero-16x9.jpg",{"alt":849,"src":854},"\u002Fimages\u002Frecipes\u002Fsalade-nicoise\u002Fhero-4x3.jpg",{"alt":849,"src":856},"\u002Fimages\u002Frecipes\u002Fsalade-nicoise\u002Fhero-1x1.jpg",[858,859,860,830,861,862,863],"salade nicoise","nicoise salad","tuna salad","nice","summer salad","no cook",24,false,1788563805917]