{"id":11548,"date":"2026-06-28T10:19:47","date_gmt":"2026-06-28T07:19:47","guid":{"rendered":"https:\/\/range.haifa.ac.il\/%d7%a4%d7%a2%d7%99%d7%9c%d7%95%d7%aa-3-%d7%94%d7%9b%d7%a0%d7%aa-%d7%91%d7%92%d7%98-%d7%a6%d7%a8%d7%a4%d7%aa%d7%99\/"},"modified":"2026-07-29T16:00:21","modified_gmt":"2026-07-29T13:00:21","slug":"activity3-making-a-french-baguette","status":"publish","type":"post","link":"https:\/\/range.haifa.ac.il\/en\/activity3-making-a-french-baguette\/","title":{"rendered":"Activity 3: Making a French Baguette"},"content":{"rendered":"\t\t
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Home<\/span><\/a> \\(\\blacktriangleright\\) Children and Youth Unit<\/span><\/a> \\(\\blacktriangleright\\) Arrows Website<\/span><\/a> \\(\\blacktriangleright\\) French Cuisine<\/span><\/a> \\(\\blacktriangleright\\) Activity 3: Making a French Baguette<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Activity 3: Making a French Baguette<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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The baguette is one of the distinct symbols of France.
This activity (written using Gemini 2.5 Flash AI) invites you and the children to a short journey into the world of French baking.
We will knead, bake, and discover how the simple magic of flour and water turns into a crispy and delicious bread.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The Activity<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Instructions for Parents<\/h3>

Children can be involved in all stages of preparing the dough, kneading, and shaping. You can guide the children toward exploring physical phenomena. The baking stage and handling the oven will, of course, be done under adult supervision only.<\/p>

Proofing:<\/strong> Yeast are living organisms that need warmth and food. When they come into contact with the lukewarm water and the sugars in the flour, they “eat” them and release gas in this process. This gas creates small air bubbles inside the dough, and thus the dough inflates and grows.<\/p>

Kneading:<\/strong> The action of kneading causes the protein particles in the flour (gluten) to connect together. This process creates an elastic and strong network inside the dough, whose role is to trap the gas bubbles that the yeast create.
The better the kneading, the stronger the network and the airier the dough.<\/p>

Baking:<\/strong> In the oven, at a high temperature, two main processes occur:
Gas expansion:<\/em> The heat causes the gas bubbles to expand rapidly, and thus the dough inflates even more.
Hardening:<\/em> The high heat dries the outer part of the baguette and causes it to harden and become crispy. At the same time, the steam in the oven helps the baguette maintain its softness on the inside.<\/p>

Tell the children about the origin of the baguette.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\ud83d\udca1Fun Math Time<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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You can raise mathematical problems related to the quantities of ingredients and the processes:<\/p>

  • Doubling\/halving the recipe according to the desired number of baguettes.
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  • Measurement and estimation: How many grams of flour fit into a measuring cup? How many cups of water will we need for the amount of flour? How will we divide the dough into a number of baguettes equal in size?
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  • Time measurement: Calculate together how long it takes for the dough to rise (for example, 45 minutes) and at exactly what time it will be ready to go into the oven.
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  • Geometry and space: Try to think together how to place all the baguettes on one tray without them touching each other.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    French Baguette<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    Ingredients (for 2 baguettes):<\/strong><\/span><\/p>

    500 grams flour<\/p>

    325 ml lukewarm water<\/p>

    10 grams salt<\/p>

    5 grams dry yeast<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    Preparation:<\/strong><\/span><\/p>

    1. Prepare the base: In a large bowl, mix the flour, yeast, and salt.
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    2. Add liquids: Add the water gradually while mixing until all the flour is incorporated.
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    3. Knead the dough: Transfer the dough to a work surface. Knead it for about 10-15 minutes until a smooth and elastic dough is obtained.
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    4. Rest and rise: Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for about 45 minutes, until it doubles its volume.
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    5. Shape the baguettes: Divide the dough into two equal parts (about 420 grams each). Roll each part into a baguette shape.
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    6. Baking: Preheat an oven to 220\u00b0C. Place the baguettes in the oven and bake for 20-25 minutes, until they are golden and crispy.<\/li><\/ol>

      Serve warm and enjoy the creation!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

      Join a journey to the distinct symbol of France \u2013 the crispy baguette. We will knead dough, explore the action of yeast and gluten, and learn how flour and water turn into airy and delicious bread. A fragrant baking experience that combines geometry, physics, and creation.<\/p>\n","protected":false},"author":4,"featured_media":8889,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"footnotes":""},"categories":[61,70,126,65],"tags":[],"class_list":["post-11548","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-arrows-website","category-france","category-france-kitchen","category-kitchen","entry","has-media"],"_links":{"self":[{"href":"https:\/\/range.haifa.ac.il\/en\/wp-json\/wp\/v2\/posts\/11548","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/range.haifa.ac.il\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/range.haifa.ac.il\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/range.haifa.ac.il\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/range.haifa.ac.il\/en\/wp-json\/wp\/v2\/comments?post=11548"}],"version-history":[{"count":10,"href":"https:\/\/range.haifa.ac.il\/en\/wp-json\/wp\/v2\/posts\/11548\/revisions"}],"predecessor-version":[{"id":12951,"href":"https:\/\/range.haifa.ac.il\/en\/wp-json\/wp\/v2\/posts\/11548\/revisions\/12951"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/range.haifa.ac.il\/en\/wp-json\/wp\/v2\/media\/8889"}],"wp:attachment":[{"href":"https:\/\/range.haifa.ac.il\/en\/wp-json\/wp\/v2\/media?parent=11548"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/range.haifa.ac.il\/en\/wp-json\/wp\/v2\/categories?post=11548"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/range.haifa.ac.il\/en\/wp-json\/wp\/v2\/tags?post=11548"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}