French baguettes


French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the dough, which is also very different.
876,883 244.3/5 for 239 ratings
Grade this recipe:

Last modified on: October 24th 2017

To serve 6 baguettes, you will need:

Change these quantities to make: 2 baguettes 3 baguettes 6 baguettes 12 baguettes 18 baguettes

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
41 min.4 hours 5 min.20 min.5 hours 6 min.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Keeping:

For the crunchy, only a few hours, but can easily be froozen.

Step by step recipe


Stage 1
French baguettes : Photo of step #1
In bread-making, the water temperature is always important. It's not a fixed value, but related to 3 other temperatures: 1) the temperature of your flour, 2) the room temperature in your kitchen, and 3) the basic temperature of this recipe, which is 56-60°C.

You can calculate the temperature of the water for this recipe in one click, using this small calculator.

Stage 2 - 7 min.
French baguettes : Photo of step #2
Put in the mixer bowl 1 kg plain white flour (French Type 65) and 550 ml water.

Knead for 5 minutes at minimum speed, to well mix water and flour.

Note: For the best way to knead, see: A few tips for effective kneading at home.

Stage 3 - 1 hour
French baguettes : Photo of step #3
Cover with a plastic sheet and let stay for 1 hour.

Stage 4 - 10 min.
French baguettes : Photo of step #4
After this time, add 18 g salt, 250 g leaven and 7 g yeast.

Knead for about 10 minutes, ideally dough should be at the end of kneading at 73°F (23°C), or better try the window-pane test.

Stage 5 - 1 hour 30 min.
French baguettes : Photo of step #5
Put the dough, roughly shape in ball, in a plastic container, covered with a plastic sheet, and let stay for 1h30.

Stage 6 - 3 min.
French baguettes : Photo of step #6
After this time, pour the dough on your working surface...

Stage 7 - 10 min.
French baguettes : Photo of step #7
...and scale pieces of 300 grams.

Note: if you plan to make half-size baguettes, you should scale 150g pieces instead.

Stage 8 - 15 min.
Shape pieces of dough in balls, like in this short video on the right.

Stage 9 - 15 min.
French baguettes : Photo of step #9
Let stay dough lumps on your working surface for 15 minutes, covered with a plastic sheet.

Stage 10 - 15 min.
From lumps, shape baguettes as shown in this video.

Stage 11
French baguettes : Photo of step #11
If you use baguettes moulds, put lumps directly in, cover with plastic sheets and let stay for 1 hour.

Stage 12 - 1 hour
French baguettes : Photo of step #12
If you don't have moulds, put lumps on floured linen, then cover with plastic sheets and let stay for 1 hour.

Stage 13 - 1 min.
French baguettes : Photo of step #13
Preheat your oven at 460°F (240°C), slash top of lumps...

Stage 14 - 20 min.
French baguettes : Photo of step #14
...and put in the oven for about 20 minutes.

Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..

Stage 15
French baguettes : Photo of step #15
You will really appreciate the very light crumb and the crunch of the crust...

Stage 16
French baguettes : Photo of step #16
...of good French baguettes.

Remarks

You can make baguettes as for other bread: plain or with different flours, or with added seeds, grains, etc.

If you want more information about making your own bread, you can look at this dedicated page.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
3,681 Kcal or 15,412 Kj113 gr845 gr18 gr
184 %43 %80 %3 %
Per 100 g
Energetic valueProteins CarbohydratesFats
202 Kcal or 846 Kj6 gr46 gr1 gr
10 %2 %4 %<1 %
Per baguettes
Energetic valueProteins CarbohydratesFats
614 Kcal or 2,571 Kj19 gr141 gr3 gr
31 %7 %13 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

Bistro sandwich
Bistro sandwich

The filling for this indulgent baguette sandwich is made with hard-boiled eggs and cold meat in a rémoulade dressing.
4,225 18 min.
Mini cheese and mustard toasts
Mini cheese and mustard toasts

For an aperitif snack with a difference, try these little toasted slices of baguette topped with cheese and mustard. Easy to make and can be served in a jiffy.
3,903 24 min.
Stuffed baguette
Stuffed baguette

This baguette is "stuffed", rather than merely filled: hollowed out and refilled with a tasty mix of sautéed onions, fried bacon bits and eggs, before browning in the oven. A useful way to use up a leftover baguette, even if it is already going dry. It makes a great dish that children love, and...
15,351 52 min.
See all recipes that use it

Source

From Thomas marie.

More recipes?

This recipe uses (among others)
Plain white flour (French Type 65)Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Roscoff loaf, Jura bread, Cretan Bread, Loaf for "les filles'", Olive and pesto bread, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Sausage and lentils "en cocotte", Cretan Bread, How to cook rice in rice-cooker, Turnip top soup, Eggs meurette, ... All
LeavenLeaven: You can get more informations, or check-out other recipes which use it, for example: Pogne de Romans, Peanut rolls, Saucipain, Panettone, Seeded loaf, ... All
SaltSalt: You can get more informations, or check-out other recipes which use it, for example: Flognarde, Rillettes stuffed mushrooms, Erika's ceviche, Pilau rice, Sesame cookies, ... All

Other recipes you may also like

Pâté de campagne
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
112,856 23.7/5 for 3 ratings 7 hours 54 min.
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
80,6343.9/5 for 18 ratings 46 min.
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
218,408 284.2/5 for 32 ratings 7 days 15 min.
Potted meat (rillettes)
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.
95,320 25/5 for 1 ratings 6 hours 46 min.
Boeuf (beef) bourguignon
Boeuf (beef) bourguignon
Bœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine.
107,468 32.5/5 for 2 ratings 4 hours 20 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-08-09)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Your 24 comments or questions on this recipe

Follow this recipe (as 25 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page