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Cooking + Entertaining

Baguette: the classic elongated French bread recipe

Baguette: the classic elongated French bread recipe

The baguette is a type of French bread classic elongated shape and of crispy crust, unlike classic homemade bread; a sourdough product that is simple to make but requires the time available for the different stages and rising times. The dough will be made by first preparing the Yeast with flour, water and brewer’s yeast, which will need to rise for 12 to 24 hours. The yeast will then be added to thePastry Of flour, the water, beer yeast e to sell.

From the final dough will be obtained the sticks to which we will give the elongated shape, from which it takes its name”baguette” which means “staff”. Also characterizing the wand are the oblique furrows engraved on the surface before baking. What makes the wand unique is also its soft and alveolar crumb and his neutral flavorwhich makes it suitable for accompany savory and sweet dishes: it’s good both hot and cold to accompany meat, fish, eggs, soups or to taste with a delicious onion soup, but you can also enjoy it with cold meats, cheeses or vegetables, to make tasty sandwiches, or even with jam or hazelnut cream for breakfast or snack.

Here’s how to do it wand stepper fragrant and fragrant in the home oven.

How to prepare the baguette

To prepare the yeast: mix 180 g of flour with the dry brewer’s yeast and the water in a bowl. Stir to combine the ingredients 1.

Cover the bowl with plastic wrap and let rise for 12 to 24 hours 2.

In another bowl, mix 300 g of flour with dry brewer’s yeast, salt, yeast, water 3 and mix well.

Cover the bowl with plastic wrap and let rise for 2 hours 4.

Fold the dough every hour 5.

Work the dough adding more flour and divide it into 3 parts 6.

Cover them with a towel 7 and let stand 20 minutes.

Shape each piece into a baguette 8.

Transfer them to the board 9cover them with a tea towel and let them rise for 40 minutes.

Make diagonal cuts on each baguette ten and wet them with water.

Bake in a static oven at 190°C for 20-25 minutes 11.

The baguettes are ready to be eaten 12.


To obtain an excellent final result, it is important that in the oven and create a hot and humid environmentfor this reason it is essential to moisten the baguettes with water before baking or to place a pan with water on the bottom of the oven.


You can keep the baguette for One day, wrapped in a cloth or closed in a paper or plastic bag for food use, to preserve its fragrance. Like all breads, you can also freeze baguettes in the freezer and thaw if necessary.

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