The relatively large amount of salt in this bread is the secret to a full-flavored baguette.
Ingredients
Makes 1 baguette
Step 1
在一个大碗里撒上糖和酵母温暖water and let stand until foamy, about 5 minutes. With a wooden spoon stir in 2 cups flour until combined. Stir in salt and 2 cups of remaining flour until mixture forms a stiff dough. On a lightly floured surface knead dough with lightly floured hands 8 minutes, or until smooth and elastic, kneading in enough of remaining 1/2 cup flour to keep dough from sticking. Transfer dough to a lightly oiled deep bowl, turning to coat with oil, and let rise, bowl covered with plastic wrap, until doubled in bulk, about 1 1/2 hours.
Step 2
Preheat oven to 400° F.
Step 3
Punch down dough and form into a long slender loaf about 21 inches long and 3 inches wide. Put loaf diagonally on a lightly greased large or 17- by 14-inch baking sheet and let rise, uncovered, about 30 minutes. (Baguette may be made up to this point 4 hours ahead and chilled.)
Step 4
Make 3 or 4 diagonal slashes on loaf with a sharp knife and lightly brush top with cool water. Bake loaf in middle of oven 30 minutes, or until golden, and transfer to a rack to cool.
Leave a Review
Reviews (97)
Back to TopI would say this bread is amazing. I also want to let people know that the amount of baguettness is kind of low. It's too dense to be a baguette. I do think that it was delicious with some salt and butter though. I doubled the recipie.
The chef from STL
nope
3/3/2021
Did my best and was somewhat dissatisfied with the results. Not airy and crispy like a proper baguette despite boiling water and plenty of rest time. Might make again if I need a last minute bread but unlikely
Zozosmitty
Bennington, VT
1/17/2021
Although this recipe worked, there was far too much salt. I would use only 1 teaspoon in the future. I tested the fridge technique and it altered the bread’s color and crumb. It was far too dense for a baguette. This recipe would be better with less salt and no chilling.
Rmd1010
11/21/2020
Also, I doubled quantity and made 4 beautiful baguettes. Popped a couple in the freezer.
sudaia
Lubbock, Texas
3/17/2019
Exactly what I was going for. Golden brown crusty, chewy outside with tender center. I have a steam oven, so have an advantage.
Sudaia
Lubbock, Texas
3/17/2019
I would say this is a good French bread. Not sure it's baguette quality but good. Followed advise about letting it rise about 1/2 hour longer, kept a pan of hot water in the oven, and baked on parchment. Used my dough hook. It made a huge loaf. I might do rounds another time and use as a spinach dip or soup bowl!
amhmc
Annapolis, MD
3/21/2018
It was okay. Not the worst and not the best. It was too dense but the flavor was good.
wynstep
Phoenixville,PA
1/20/2018
While the taste and crust are right the methodology laid out in this recipe will produce a very dense crumb. I think baguettes and french bread should have a nice open crumb in order to fill with butter/oil. The ingredients could probably be better adapted to a more knead/rise/proof method to produce a better crumb. Also, the end result was too large. I would divide the dough into 3 smaller baguettes.
matjr9
Los Angeles
8/17/2016
i put all ingredients according to the recipe - way too salty for me. probably not for my daughter since she is a salt fiend. i let it rise all day (kinda forgot about it in the mixing bowl), kneaded it into a funky loaf, put it on parchment paper on a baking sheet, dabbed the outer parts with water (did not have a sprayer) and put into the preheated hot hot 400 degree oven. i did not put boiling water at the bottom of the oven. 30 minutes later - hard crunchy exterior and the inside is soft and doughy, but too salty. next time will lessen the salt amount to 1.5 teaspoons instead of the 2.5. it does not resemble a store bought baguette so don't have that expectation.
pachinko1
Portland, OR
5/11/2016
Great recipe im making it for a french project in school. Ill be makeing 8 at once
devinatkin
Alberta
11/28/2011
This is my favorite base recipe, you can add savory spices like garlic and rosemary to make it even better. I like to baste the bread with melted butter and garlic just before baking. You can also use whole wheat flour, even oats.
Frosted
Raleigh
11/9/2011
I've made this recipe a number of times and love it. I have close to zero baking experience and this baguette comes out good every time. Whenever I bring this to a party I always get a, "you MADE this?" - which I think is a good sign.
waystoattack
6/19/2011
I'm a woman who always wants to try to cook but never has the time, that being said, it is fair to assume that I do not have much experience baking bread. I tried this recipe for the first time and I have to say I love it, as do my family!! This has given me courage to try something else.
alminag
Washington, DC
5/30/2011
This is a good recipe for last-minute bread baking. I made the recipe as written except rather than brush the bread with water, I put a pan of water in the oven for the first 15 minutes. I have also made a whole wheat variation. I substituted 1.5 cups whole wheat flour for 1.5 cups of the white in the first 4 cups. I like this version much better and will made it this way from now on.
zirret0921
2/26/2011
This was very good for a fast rise bread. I let it rise for about 4 hours and it came out very good. It was salty, but in a good way - it needed it because the short rise doesn't lend much flavor. Will make again!
Anonymous
Jersey
2/3/2011
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