Real Recipes From Real Home Cooks ®

french baguettes

a recipe by
Francine Lizotte
Surrey South, BC

There's nothing that tempts your taste buds like the smell of fresh baked bread and French Baguettes will have you enjoying homemade bread in no time.

serves 2 loaves
prep time 5 Min
cook time 15 Min
method Bake

Ingredients For french baguettes

  • 2 tsp
    active dry yeast
  • 1 c
    lukewarm water (between 105-110ºf)
  • 1/2 Tbsp
  • 2 1/2 c
    bread flour
  • 1 tsp
    ground himalayan sea salt
  • olive oil, for bowl
  • unbleached all-purpose flour, as needed, for work surface
  • egg wash (1 egg yolk mixed with 1/2 tbsp. water)
  • cornmeal, for dusting (as needed if not using a baguette pan)

How To Make french baguettes

  • 1
    In the bowl of a stand mixer, combine yeast, water and honey’ stir and let sit for 10 minutes.
  • 2
    Meanwhile, especially during cold months, preheat oven to 350ºF for 2 minutes then shut off.
  • 3
    In a large mixing bowl, combine flour and salt; whisk until well combined, about 2 minutes.
  • 4
    When time is up and yeast is alive, add dry ingredients to it. With the dough hook attachment, process on speed 2 for 2 minutes. Increase to speed 3 and process until dough forms a ball around the hook. If it’s not sticky enough, add ½ tbsp. water. To find out if dough is done is when it bounces back when pressing down on it.
  • 5
    Remove dough and pull under to form a ball. Transfer to a lightly oiled bowl and swirl dough around to coat it. Cover with a clean dish towel and transfer to a warm, draft-free area such as the oven. Let rise for 45 minutes or until it doubles in size.
  • 6
    Later on, remove from oven and punch down to deflate the dough. Transfer to a lightly floured work surface and fold the dough under to form a ball. Using a bench scraper, divide the dough into 2 and then form 2 balls by folding under.
  • 7
    Taking one ball at a time gently spread to form a rectangular shape to about 3 X 6 inches. Fold it like an envelope by taking a 1/3 of the long side and fold it over then take the other side and fold it over (like an envelope). If dough is not supple, let the gluten relax for a few minutes before working with it again.
  • 8
    Place dough on a baguette pan, cover and transfer back to the oven for another rise of 45 minutes.
  • 9
    When proofing is done, remove from the oven and place a pan on the bottom rack; fill it with water. Preheat oven to 450ºF. Slash each dough 4 times at a 45º angle with a sharp knife. Brush with the egg wash. Transfer to the preheated oven and bake for 15 to 20 minutes or until golden brown.
  • 10
    Remove baguettes and transfer them to a wire rack to cool off and prevent from getting soggy.
  • 11
    To view this recipe on YouTube, click on this link >>>>