traditional french baguette

Name: Traditional French Baguette
Prep time: 3 h
Cook time: 25 min
Yield: 4
Cuisine: French
Ingredients: ## PLAN/PURCHASE; 4 cup(s) flour, all purpose variety, plus additional flour for kneading; 1 tablespoon(s) yeast, instant variety; 2 teaspoon(s) salt, kosher variety; 1 1/2 cup(s) warm water, about 90f (32c)

(1 RATING)

48 Pinches 21 Photos

Andy Anderson !

Wichita, KS

Updated on Feb 26, 2016

If you plan to make an authentic French baguette then you need to know that there are rules you have to follow… There are only four ingredients needed for this recipe: flour, yeast, salt, and water. That’s it, nothing more. This is how we made them at The Cordon Bleu, and they still do, to this day. It’s a very simple recipe to pull together, and produces an awesome baguette. And the smell of that fresh baking bread is enough to drive you crazy (it does me). So, you ready… Let’s get into the kitchen.

Rate

prep time 3 Hr

cook time 25 Min

method Bake

yield 4 serving(s)

Ingredients

PLAN/PURCHASE
4 cups flour, all purpose variety, plus additional flour for kneading
1 tablespoon yeast, instant variety
2 teaspoons salt, kosher variety
1 1/2 cups warm water, about 90f (32c)

How To Make traditional french baguette

Step 1

PREP/PREPARE

Step 2

Chef’s Note: I’ve never been a bread machine kind of baker. It’s not because they do not do a superb job at making bread; I just like be a part of the process. I think that kneading bread is one the most therapeutic things you can do.
Step 3

Gather your ingredients.
Step 4

Add the flour, yeast, and the salt to the bowl of a stand mixer.
Step 5

Whisk to combine.
Step 6

Add the bowl to a stand mixer, fitted with a dough hook, and turn on low speed.
Step 7

Slowly add the warm water.
Step 8

Allow the ingredients to mix for about 8 to 10 minutes.
Step 9

Remove bowl from the stand mixer, cover, and allow the mixture to rest for 2 to 3 hours.
Step 10

Chef’s Tip: Place the bowl in a non-drafty corner of your kitchen.
Step 11

Chef’s Note: The dough will still be very sticky.
Step 12

Remove from the bowl, and place on a lightly floured surface.
Step 13

Knead the dough, using additional flour until the dough is elastic.
Step 14

Chef’s Note: Depending on humidity, and other conditions, you could need 1/2 cup or more flour for this process.
Step 15

Shape 6 ounce portions of the dough into cylinders about 6 to 8 inches in length, and place on a baking sheet fitted with a piece of parchment paper, or into a bread baking rack.
Step 16

Place in a non-drafty place in your kitchen and allow the dough to rise until they triple in size, about 1 to 2 hours.
Step 17

Place a pie plate of water in the lower rack of your oven.
Step 18

Place another rack in the middle position, and preheat the oven to 420f (215c).
Step 19

Chef’s Tip: The steaming water will help to make the baguette nice and crispy.
Step 20

Use a sharp knife or a lame to slice diagonal cuts through the top of the dough.
Step 21

Place the baguettes into the preheated oven, and bake until they are golden, about 25 to 30 minutes.
Step 22

Allow the baguettes to rest for 15 minutes before cutting.
Step 23

PLATE/PRESENT
Step 24

Serve with a nice bowl or soup, or cut them open and fill them with your favorite sandwich goodies. Enjoy.
Step 25

Keep the faith, and keep cooking.
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