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French Baguette

French Baguette

Bonjour! This is a recipe on a classic French Baguette. It only contains 5 easy ingredients; flour, salt, water, sugar and yeast and the dough is wonderful to work with. Make sure to be patient and you will have two wonderful french baguettes to share with your family, friends or yourself if you are very hungry.


For two long and nice baguettes, follow these steps:

  1. Activate 1/2 an envelope of active dry yeast in 1 cup of warm water with 1 teaspoon sugar.

  2. Mix 2.5 cups Bread Flour and 1 teaspoon salt in a big glass bowl. Make a little hole in the middle of the flour and pour in the water.

  3. Use the handle of a wooden spoon (or something similar) to slowly fold/mix the water in to the flour. Do not overwork the dough because then your baguettes will be too chewy.

  4. Cover the bowl with plastic wrap and let it rest for 45 minutes.

  5. Lift the dough out of the bowl to a clean surface and gently knead the dough by folding it 4-5 times. Then put the dough back in to the glass bowl and let it rest for another 45 minutes.

  6. Repeat step 5 2 more times. The dough needs to rest 4 times.

  7. Put the dough on to a floured surface and split it in two equal pieces.

  8. Gently flatten the two pieces of dough and then fold/roll them into a small loaf shape. Cover with a lightly oiled plastic wrap and let rest for 15 minutes.

  9. On a floured surface start shaping the long baguettes. Start by flattening the dough, then fold/roll them into a baguette. Keep sprinkling flour on in every step.

  10. Let the finished baguettes rest for 30 minutes under a baking cloth whilst you turn your oven on to 420 degrees Fahrenheit.

  11. Put a pan with boiling water in the bottom of the oven, this creates a steam in the oven and gives the baguette that nice crust on the outside.

  12. Bake for 16 minutes, or until golden brown.

  13. Enjoy your warm freshly baked baguette with a nice brushetta (not very french but very delicious) or butter :-)


Do not try to poke the bubbles in the dough because they are what creates this fluffy inside of the baguette. Overworking the dough will also prevent it from getting light and fluffy so just be gentle and patient!


I hope you like the recipe and that you will enjoy your baguettes!

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