• Baguette
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  • 4 x strong bread flour
  • 14 g dry yeast
  • 25 g salt
  • 2 cups warm water
  • 1 Tbls olive oil


The baguette is special compared to a regular loaf of bread. It is kneaded for a much longer period of time and left to rise longer. In a mixing bowl, preferably a mixer with a bread hook mix together the yeast, water and half of the amount of flour. While mixing, the yeast will begin to activate and turn the mixture into a kind of porridge.
Gently incorporate the rest of the flour, salt and oil into the mixture.

When the mixture turns into a thick dough, begin to knead it on a high setting for approximately 10 minutes. Then, remove and continue to knead for about 5 minutes by hand. The dough should be spring back to the touch and it will be quite elastic.
Shape the dough in to a tight ball and place it in a bowl, covering with a damp tea towel. Allow the dough to rise for at least 3 hours. It should triple in size. Push down the dough, reshape it in to a tight ball and once again allow it to rise until double in size.

Preheat the oven to 220 deg with a bowl of hot water so that the oven gains humidity. This is very important, it will create a nice thick crust.

For the final time, push down the dough and cut it into size, shaping and slashing the top. Allow it to rise for another 20 minutes, or until it doubles in size again. Drizzle a small amount of olive oil over the top of the dough before it begins to rise.

Place in the oven and cook for 40 minutes reducing the heat to 180 as soon as it goes in. After 15 minutes, take the bowl of water out of the oven and allow the bread to become nice and brown. Tap the bottom of the bread, you will know when it is ready when sounds like a drum.

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