Baguette (The Easiest Recipe) (2024)

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A homemade baguette is a true treat! Better yet, this recipe requires only four simple ingredients and absolutely no kneading.

Baguette (The Easiest Recipe) (1)

Baguette is perfect for every occasion. From soups to salads to hearty roast dinners, fresh baked bread is always welcome on our table.

Baguette making can be an extremely time consuming process, but with this no-knead recipe you will cut corners without compromising taste. We are obsessed with the chewy inside and crispy exterior. It’s just like the baguette we had on our last family trip to Paris!

What is Baguette?

If you have eaten at a French restaurant, it’s likely you have tried this iconic bread. Simply put, a baguette is a long, thin loaf of French bread that is characterized by a crisp crust and chewy center. The ingredients are pure and simple, consisting of water, flour, salt and yeast.

How Do You Make Baguettes From Scratch?

This method is the easiest way to make baguette and happens to also be my personal favorite. Follow these simple steps to nail the loaf each time:

  • Mix the dry ingredients together and add water. Cover with plastic wrap and let sit overnight (up to 20 hours) on the countertop in a well oiled bowl.
  • Generously flour your hands and your baking sheet.
  • Form dough into baguette shape (about 12 inches long) and let it rise in a warm place for 1-2 hours. Follow this video tutorial for tips on shaping the dough.
  • Bake in the oven for ten minutes with a pan of boiled water resting on the bottom rack. Remove the water and bake until golden brown.
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DON’T PANIC! The dough will be really sticky and that’s perfectly OK. To make handling it easier, make sure the work surface is really well-floured or wet your hands periodically throughout the shaping process. I also love using a dough scraper for easier handling.

Tips for the Best Baguette

  • Use the right flour. Try using flour with higher protein content to get the best texture. A couple of my favorites include King Arthur or Bobs’ Red Mill. Any Canadian brand will typically fit the bill.
  • Score the top with a very sharp knife. Scoring, or slicing, the top of your baguettes isn’t just for decoration. When you initially shape your bread, you are creating a very taut surface. When you pop your baguette into the oven without scoring the top, the heat causes a burst of gas called an “oven spring” that can rupture the top of the bread and destroy its shape.
  • Freeze and reheat your baguette. I like to bake a couple loaves of bread at once and freeze a couple for later. Reheat them in the oven and they will be just as good as freshly baked bread!
  • Make sure your yeast is fresh. This common mistake happens to the best of us. Over time, active yeast deactivates and loses its ability to make your bread rise and fluff. Always check the label to make sure it’s not expired!
  • Don’t skip the steam bath. The steam bath is crucial to making the outside of your bread crusty. It’s well worth the extra step!

How to Shape The Baguette

Serving Baguette

I probably don’t have to tell you too much about how to enjoy baguette, but here are some of my favorite ways to serve it.

  • European-style butter or high-quality olive oil. Pulgra and Kerrygold are delicious options you can find at most grocery stores.
  • Smoked Salmon Dip. This 15-minute recipe is super easy and features an instructional video with yours truly and my husband, Tim! 😉
  • Slathered with Raspberry Jam. Our recipe only requires 3 simple ingredients and our boys are hooked on it.
  • Alongside a steaming bowl of borscht. It’s sorrel season! Pair a toasty piece of baguette with our schavel borscht.
  • Make a steak sandwich. C’mon, you deserve one!
  • Serve up some bruschetta. Nothing says summer quite like bruschetta made with farmer’s market tomatoes.

FAQ

Why are my baguettes flat?

When shaping the baguettes you will need to use ample flour to successfully shape the baguettes- have a well floured surface and hands, and keep folding the dough until you get a tight, skinny log/baton shape. Watch this tutorial on shaping the dough.

Why is the dough sticky or wet?

Rest assured it is normal for the dough to be very sticky and wet as this is a high hydration dough. More flour is added when shaping the dough-you will need to have well floured hands and surface when shaping the baguettes.

What if my dough is rising faster than 12-20 hours?

This dough needs ample time to rise because not a lot of yeast is called for. The longer it sits, the better the final texture and taste. You may find that the dough rises much faster if you live in a warmer, humid climate. In this case, the rising time may be closer to 12 hours- you can place the dough into the fridge for the remainder of the rising time, if desired.

Why is the crust so hard?

Baguettes are known for their crispy, golden exterior. If you’d like to soften the crust, wrap your baguettes in a clean kitchen towel after baking.

How many baguettes does this recipe make?

This recipe will easily yield 2-6 baguettes, depending on the size of baguette you prefer!

Recipe

Baguette (The Easiest Recipe) (6)

No Knead Bread-Baguette

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Servings

12 servings

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Recipe contributed by: Natalya Drozhzhin

Homemade baguette is a true treat! Better yet, this recipe requires only four simple ingredients and absolutely no kneading.

Ingredients

US UnitsMetric

Instructions

  • The night before, combine all ingredients together. First mix the dry ingredients together and then add water. Mix the ingredients until the dough comes together. Cover it with a plastic wrap and let it sit for 12-20 hours on the countertop.

  • The following day, the dough should be wet, sticky and bubbly. Generously flour your hands and the baking sheet.

  • Take the dough (if it sticks, apply more flour to your hands) and form a baguette shape. You will easily get atleast 2-3 baguettes. For tips on shaping the dough, watch this tutorial. Place it on a baking sheet and sprinkle a generous amount of flour on it. Score the top with a sharp knife and cover it with a towel. Let the dough rise in a warm place for 1-2 hours.

  • Preheat the oven to 450 °F. You will need to have 2 shelves in an oven. Fill a deep baking pan with 2 cups of hot boiled water, and place it on the lower rack, inside your oven. This will make the bread crispy on the outside. Place the bread on the middle rack. Remove water from the oven after 10 minutes. Keep on baking the bread for another 30 minutes or until golden crispy brown.

Nutrition Facts

No Knead Bread-Baguette

Amount Per Serving

Calories 230 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g5%

Sodium 392mg16%

Potassium 73mg2%

Carbohydrates 48g16%

Fiber 2g8%

Sugar 1g1%

Protein 7g14%

Calcium 11mg1%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Posted August 11, 2020

About Author

Baguette (The Easiest Recipe) (11)

Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.

  1. Baguette (The Easiest Recipe) (12)

    Chantale PickMar 7, 2024

    I've made this recipe several times. My family just loves the crispy outside and the soft inside. I experimented by using 2 1/2 cups of water, but came right back to the 3 cups. They turn out perfect. Thank you for sharing this recipe

    1. Baguette (The Easiest Recipe) (13)

      Natalya DrozhzhinMar 8, 2024

      Thanks for sharing your feedback Chantale. I'm glad your family loves the baguettes. And I agree with them - I love the combo of soft yet crispy! 🙂

  2. Baguette (The Easiest Recipe) (14)

    MarcMar 7, 2024

    Me again from Montreal with follow-up. Easy to make, easy to rollout and easy to bake. I used instant rise yeast and 1/4 extra teaspoon. Baquette turned out great.

    Thanks Mom.

    1. Baguette (The Easiest Recipe) (15)

      Natalya DrozhzhinMar 7, 2024

      Thanks for sharing Marc! Also, keep the feedback coming, -I love it! 🙂

      1. Baguette (The Easiest Recipe) (16)

        MarcMar 8, 2024

        However, I was not able to achieve that golden colour one generally associates with baguettes. Wondering if I brushed on an egg wash prior to baking. How's about a recipe for Pain Parisien ??

        1. Baguette (The Easiest Recipe) (17)

          Natalya DrozhzhinMar 8, 2024

          Perhaps your oven temperature needs to be slightly higher to achieve that golden color, but egg washes are a great way to add color as well. I currently don't have a recipe for pain parisien - but thanks for the idea!

  3. Baguette (The Easiest Recipe) (18)

    EllyMar 6, 2024

    Made this bread for the first time. Perfection, recipe was easy to follow and loved the video to help

    1. Baguette (The Easiest Recipe) (19)

      Natalya DrozhzhinMar 7, 2024

      Thanks for the feedback Elly. So happy to hear the baguette was a first-time success!

    1. Baguette (The Easiest Recipe) (21)

      Natalya DrozhzhinMar 6, 2024

      Hey Zoe, I'm glad these worked out for you! Nothing better than fresh baguettes! I store them in paper bags, or bread box. You can freeze them as well for long term storage.

  4. Baguette (The Easiest Recipe) (22)

    Judy VanderhovenMar 5, 2024

    This page was pretty much unreadable because of all the ads.

    1. Baguette (The Easiest Recipe) (23)

      Natalya DrozhzhinMar 6, 2024

      Hey Judy, I appreciate your feedback! We strive to make our blog user friendly while providing valuable content and supporting the blog's maintenance costs through advertisements.

  5. Baguette (The Easiest Recipe) (24)

    MarcMar 3, 2024

    Greetings from Montréal. Quick question. Rapid rise yeast versus regular. I suspect you use rapid since you make no mention of "proofing" the yeast. Any comment?

    Merci beaucoup et bonne appétit.

    Marc

    1. Baguette (The Easiest Recipe) (25)

      Natalya DrozhzhinMar 4, 2024

      Hi Marc! I use active dry yeast -it's linked in the ingredients section.

  6. Baguette (The Easiest Recipe) (26)

    DebraMar 1, 2024

    This will sound like a ridiculous question HOWEVER, here goes: the top instructions say in a well oiled bowl. In the lower area it doesn’t mention the oil. So I’m wondering if I mix all the ingredients and then turn it into a well oiled bowl? I’m dying to attempt this bread so if anyone sees this question pls let me know what you think! THANK YOU!!

    1. Baguette (The Easiest Recipe) (27)

      Natalya DrozhzhinMar 1, 2024

      Hi Debra, you dont have to oil the bowl. You could move the dough to another bowl. Personally, I dont move it most of the time. For a lot of people, it makes it easier down the road. Hope this helps. 🙂

  7. Baguette (The Easiest Recipe) (28)

    PatFeb 29, 2024

    Love this. Recepie made it several times with no issues I have used Robin Hood flour thank you for posting recepie

    1. Baguette (The Easiest Recipe) (29)

      Natalya DrozhzhinFeb 29, 2024

      Thanks for sharing Pat. I'm glad this recipe is a repeated success for you!

  8. Baguette (The Easiest Recipe) (30)

    KorvusFeb 29, 2024

    This recipe is god awful. I followed it exactly, step by step, tried all the troubleshooting provided, watched the video tutorials, everything. During no step did my dough look anything like the pictures, even though I followed the measurements exactly. I know the dough was supposed to be wet and sticky, but it was SO sticky that you literally can't form any shape whatsoever and you can't work it in your hands because it just sticks to your hands and the bowl constantly. The dough does not keep a shape at all. Every attempt I made to get it into a baguette shape, it simply melted into a flat blob. I can't even imagine how horrible it's gonna look when baked. I've had years of baking experience, I've made breads before, and I've never had a recipe turn out this awful.

    1. Baguette (The Easiest Recipe) (31)

      JamesMar 8, 2024

      Your Yeast was old and wouldn't activate.

    2. Baguette (The Easiest Recipe) (32)

      EmMar 1, 2024

      Calling it awful just because it did not work out for you is rude. I have made this twice and it turned out successful. I did not use the flour the recipe suggested but the trick was to add the water little by little until I got a workable dough consistency. I don't have years of baking experience, but it worked for me. 😅

    3. Baguette (The Easiest Recipe) (33)

      Natalya DrozhzhinFeb 29, 2024

      Hi Korvus, I am so sorry that you were struggling with this recipe. Which brand of flour did you use? Depending on the brand of flour, you may need to add a bit more. Its hard to make suggestions without seen the entire process. It sounds like the work surface wasn't floured during shaping? Also, you can oil or wet your hands to make the shaping process easier, hope this helps in the future.

      1. Baguette (The Easiest Recipe) (34)

        KorvusFeb 29, 2024

        The store was out of the flour suggested, so I used the all purpose flour I use for everything, including other breads, with no issue. My hands and surfaces were beyond floured, I even added several extra cups of flour to the bread and it was still beyond sticky and wouldn't hold any shape. They're in the oven now and just melted into each other, and harder than rocks. I couldn't even score the bread because the cuts just melted. I'm just baffled really. Never in my life has a recipe gone so poorly.

        1. Baguette (The Easiest Recipe) (35)

          Natalya DrozhzhinFeb 29, 2024

          Thank you for sharing this with me. This recipe has been on our rotation and I it is sticky but manageable. I am not sure why it didnt work out well for you. The only thing I can think of is the type of flour. When I bake at my in-laws and they dont have the brand I am use to, the bread never comes out as good. Do you know the brand? I think it would help others to know. Thanks for your feedback.

  9. Baguette (The Easiest Recipe) (36)

    JulesFeb 21, 2024

    I am trying your recipe, with high hopes, but honestly having to wade through 30+ ad windows is trying my patience.

    1. Baguette (The Easiest Recipe) (37)

      Natalya DrozhzhinFeb 21, 2024

      Hey Jules, Click on the "jump to recipe" option under the title and it'll take you directly to the recipe. I hope this helps. 🙂

  10. Baguette (The Easiest Recipe) (38)

    GwenFeb 19, 2024

    Loved this bread. I have to work on my technique of shaping them, but they turned out great.

    1. Baguette (The Easiest Recipe) (39)

      Natalya DrozhzhinFeb 20, 2024

      Hey Gwen, So happy to hear you love this bread! Thanks for sharing.

  11. Baguette (The Easiest Recipe) (40)

    Debi SFeb 16, 2024

    I just took mine out of the oven, they look amazing and smell even better! I read all the comments about using extra flour and I believe that helped my success here. I made a half batch because I was worried after reading the tips. Next time I am making a whole batch and sharing with my neighbors. Thank you everyone.

    1. Baguette (The Easiest Recipe) (41)

      Natalya DrozhzhinFeb 16, 2024

      Thanks for the feedback Debi. Sharing with your neighbors sounds like a lovely idea!

  12. Baguette (The Easiest Recipe) (42)

    AmyFeb 14, 2024

    Hi
    Great recipe But No Need for plastic wrap!
    What did we use prior to plastic wrap?
    Yes a towel over the top works just as well. People think. This plant doesn't need plastic wrap over every loaf of bread made.

    1. Baguette (The Easiest Recipe) (43)

      Natalya DrozhzhinFeb 14, 2024

      Hi Amy, I like this perspective, thank you for sharing your feedback!

  13. Baguette (The Easiest Recipe) (44)

    GabbyFeb 11, 2024

    My dough is very soft, and it doesn't have a nice baguette shape. It's flattening during the second proofing process. What did I wrong? Maybe I havetouse more flour? (I used king arthur organic bread flour)

    1. Baguette (The Easiest Recipe) (45)

      Natalya DrozhzhinFeb 12, 2024

      Hey Gabby, I would try adding some more flour! I hope this helps.

  14. Baguette (The Easiest Recipe) (46)

    SamFeb 9, 2024

    Love the recipe. Super simple. Are there any changes to the recipe if I substitute whole wheat flour say with a 75 whole wheat/25 AP split?

    1. Baguette (The Easiest Recipe) (47)

      Natalya DrozhzhinFeb 9, 2024

      Hey Sam, So grateful to hear you love this recipe. If you're looking for a whole wheat baguette, I would recommend trying our whole wheat baguette recipe: https://momsdish.com/recipe/2…

  15. Baguette (The Easiest Recipe) (48)

    CarolynFeb 7, 2024

    Can I let it sit on the counter for 24-26 hours?

    1. Baguette (The Easiest Recipe) (49)

      Natalya DrozhzhinFeb 7, 2024

      Hey Carolyn, If you must keep it out longer, I'd place it in the fridge after about 12 hours.

  16. Baguette (The Easiest Recipe) (50)

    LidiaFeb 5, 2024

    After reading other recipes I think I know what's wrong: the steam. The pan with hot water should go in the oven 5-10 minutes before the baguettes so it has time to come back up to boiling temperature and steam the oven. I will try a 3rd time.

    1. Baguette (The Easiest Recipe) (51)

      Natalya DrozhzhinFeb 6, 2024

      Hi, I think you can also lower temperature, some ovens run at higher temperature than others. They also soften as they cool off.Depending on their size, you can reduce baking time as well. Hope the pointers are helpful.

  17. Baguette (The Easiest Recipe) (52)

    LidiaFeb 5, 2024

    I followed your recipe exactly for the second time. My baguettes came out hard as rocks. I wish I could upload a picture to get your feedback as to what may have gone wrong.

    1. Baguette (The Easiest Recipe) (53)

      Natalya DrozhzhinFeb 6, 2024

      Hi Lidia, you can try lowering temperature. Also, as they cool down they may soften a bit.

  18. Baguette (The Easiest Recipe) (54)

    BethFeb 4, 2024

    Hi! This recipe looks great. Could I bake the loaves in a large preheated Dutch oven, rather than put water in the oven? Thanks!

    1. Baguette (The Easiest Recipe) (55)

      Natalya DrozhzhinFeb 5, 2024

      Hey Beth, The steam bath helps create the crusty exterior, so I don't skip it when making baguettes. I have not made baguettes in a Dutch oven because my long shape wouldn't fit in the ones I have.

  19. Baguette (The Easiest Recipe) (57)

    Rocky ConwayFeb 3, 2024

    Is there a baguette recipe for not the overnight process?

    1. Baguette (The Easiest Recipe) (58)

      Natalya DrozhzhinFeb 5, 2024

      Hey Rocky, The flavor develops from a long, slow rise so the overnight process is important.

  20. Baguette (The Easiest Recipe) (59)

    ChrisFeb 3, 2024

    Excellent recipe. This is a keeper. Next time I am going to jazz it up a little. Thanks so much for this recipe.

    1. Baguette (The Easiest Recipe) (60)

      Natalya DrozhzhinFeb 5, 2024

      You're welcome Chris! I'm curious how you plan to jazz up the recipe?

  21. Baguette (The Easiest Recipe) (61)

    OlgaFeb 1, 2024

    I did everything exactly how the recipe said and the bread didn't work out. The dough was on the counter top for 16 hours and when I decided to bake it, it stank because it already перекисло. And the dough was to flat, even with adding a whole bunch of flour for it not to be stinky and flat. I don't know what I did wrong.

    1. Baguette (The Easiest Recipe) (62)

      Natalya DrozhzhinFeb 2, 2024

      Hi Olga, No knead dough requires long periods to get to the peak of fermentation process. If the kitchen is too warm it can speed things up. Also, I am wondering what flour did you use?

  22. Baguette (The Easiest Recipe) (63)

    Cadence HelmeJan 29, 2024

    I halved this recipe and even though my dough wasn't sticky or bubbly on the top it still baked up fantastically. I need to work on my shaping but even halved I think I could have easily made two baguettes.

    1. Baguette (The Easiest Recipe) (64)

      Natalya DrozhzhinJan 30, 2024

      Thanks for sharing Cadence. So happy to hear it worked out for you!

  23. Baguette (The Easiest Recipe) (65)

    Adriana CollinsJan 24, 2024

    I tried shaping my dough like the video but they’re still kinda flat. I followed the recipe to a T

    1. Baguette (The Easiest Recipe) (66)

      Natalya DrozhzhinJan 25, 2024

      Hey Adriana, What type of flour did you use? I would suggest using ample flour when shaping the baguettes and keep folding the dough until you get a tight, skinny log/baton shape.

  24. Baguette (The Easiest Recipe) (67)

    InaJan 24, 2024

    These are unbelievably easy and so good! Made many times already. Thank you for such an amazing recipe.

    1. Baguette (The Easiest Recipe) (68)

      Natalya DrozhzhinJan 24, 2024

      I'm so glad to hear that! Keep on enjoying!

  25. Baguette (The Easiest Recipe) (69)

    EliJan 23, 2024

    What temp is the baguette when done

    1. Baguette (The Easiest Recipe) (70)

      Natalya DrozhzhinJan 23, 2024

      Hey Eli, Anywhere between 190-210°F. I hope this helps!

  26. Baguette (The Easiest Recipe) (71)

    ElenaJan 19, 2024

    Used Robinhood AP flour, after first proof, the dough came out very wet and sticky, even after thoroughly flouring the surface and hands. The knife scoring didn't work, immediately disappears into the raw dough. What a mess! I watched the dough shaping video a lot and did many pinches, and the rolls become flat almost immediately. I weighed out the cups of flour and water precisely. Will try baking it but not hopeful.

    1. Baguette (The Easiest Recipe) (72)

      Natalya DrozhzhinJan 21, 2024

      Hi Elena, I am sorry you struggled with a sticky dough! The dough is very sticky and should hold shape but some brands of flour require a little more. I have not tested with Robinhood AP, I believe its Canadian brand and I have tried other Canadian flour and it worked for us. Let me know how it came out after baking.

  27. Baguette (The Easiest Recipe) (73)

    maggieJan 19, 2024

    i just bought a baguette baking pan should i put the dough in it to rise for the 1-2 hours or after it has risen on a sheet pan! i have made this bread twice and love it! thank you!

    1. Baguette (The Easiest Recipe) (74)

      Natalya DrozhzhinJan 19, 2024

      Hey Maggie, Yes, I would let it rise in the baguette baking pan. Thanks for sharing your love for this bread. I appreciate the feedback! 🙂

  28. Baguette (The Easiest Recipe) (75)

    TraceyJan 18, 2024

    I’m at high altitude and loaf is flat, s should I add more flour at the beginning before rise or as I shape?

    1. Baguette (The Easiest Recipe) (76)

      Natalya DrozhzhinJan 18, 2024

      Hey Tracey, I would try adding a bit more flour before the bread rises, this should help the bread from rising too quickly.

      1. Baguette (The Easiest Recipe) (77)

        Tracey NickellJan 18, 2024

        Wow, I added 1/2 cup before first rise, they are so much better, actually huge. Thanks

        1. Baguette (The Easiest Recipe) (78)

          Natalya DrozhzhinJan 19, 2024

          So glad that helped!

  29. Baguette (The Easiest Recipe) (79)

    AliceJan 17, 2024

    Phenomenal. Best baguette I ever made. They don’t look as nice as yours because I don’t have a lame or razor to score the tops, but once I get that, they’ll be perfect!

    I did 3/4 of the recipe at 4.5 cups flour, 2.25 cups water, and 1.5 each of salt and yeast. Made two beautiful, standard size baguettes.

    I also baked in one of those baguette aluminum bakers with the little holes. A bench scraper was key since the dough is so hydrated.

    Thanks!

    1. Baguette (The Easiest Recipe) (80)

      Natalya DrozhzhinJan 18, 2024

      Thanks for the feedback Alice! I'm excited for you to make these baguettes again! Enjoy!

Baguette (The Easiest Recipe) (2024)

FAQs

What is the secret of best baguette? ›

One of the secrets of a great baguette is to start with a sponge (a mix of flour, water, and yeast), which gives the yeast time to mature and combine with the other ingredients, creating the mildly sour and nutty flavors and chewy texture.

What is the best flour for baguettes? ›

Overall, the ideal flour for baguettes should have a moderate protein content, a fine texture, and should be of high quality. While traditional French type 55 flour is the ideal choice, a combination of all-purpose and bread flour can also work well in its place.

Are baguettes difficult to make? ›

Baking a great baguette isn't difficult, but to get the best possible result then it takes a little planning. I use two extended fermentation periods/proofs in this process. Both in my opinion are crucial for obtaining the best result. While these baguettes take a little planning, the handling time is very little.

What's the difference between a French baguette and a regular baguette? ›

French Baguettes are so good

First and foremost, the flour used in France is of very high quality. But the major difference between French and an American baguette is the fermentation process. Most French bakers use a poolish process, which consists of a mix of yeast and water that's allowed to ferment overnight.

What makes a great baguette? ›

It should be long and skinny (55 to 60cm would be traditional but is uncommon in these days of shorter baguettes) with a crisp crust, nice brown exterior color, and a moist, cream-colored crumb with an irregular structure. It's best eaten within a few hours once it's out of the oven.

How do you get the golden crust on a baguette? ›

Carefully pour the boiling water into the cast iron pan, and quickly shut the oven door. The billowing steam created by the boiling water will help the baguettes rise, and give them a lovely, shiny crust. Bake the baguettes — on the pan, or on a stone — for 24 to 28 minutes, or until they're a very deep golden brown.

Why do you put water on baguettes? ›

Spraying water when putting the the dough in the. oven helps keep the crust soft to allow maximum. oven spring.

Do you need a special pan for baguettes? ›

If you don't have a couche, you can evenly space your baguette dough on a piece of parchment. The form just may spread a little with no sides to hold it up. Toward the end of the rising time, place a pizza baking stone on the lowest rack of your oven, and preheat the oven to 450°F.

What are the rules for baguettes? ›

The French bread law

The law states that traditional baguettes have to be made on the premises they're sold and can only be made with four ingredients: wheat flour, water, salt and yeast. They can't be frozen at any stage or contain additives or preservatives, which also means they go stale within 24 hours.

Are baguettes healthier than bread? ›

Are baguettes healthier than bread? Baguettes are similar in nutritional value to traditional white bread. Both baguettes and white bread are high in calories and carbohydrates while remaining low in fat content. Baguettes tend to contain more protein and sodium than white bread.

Why is my baguette not airy? ›

Perfect Your Yeast Levels

Carbon dioxide is responsible for all the bubbles that make holes in bread, making it lighter and fluffier. Because gas is created as a result of yeast growth, the more the yeast grows, the more gas in the dough and the more light and airy your bread loaf will be.

What bread is closest to a baguette? ›

Ficelle – a type of French bread loaf, made with yeast and similar to a baguette but much thinner.

What do the French put on baguettes? ›

The most common ways will be to cut cylinders, then slice them in half. Spread butter (not margarine) and add either jam or honey. You can toast it as well, but a fresh baguette is better eaten just as it is. If you still have some next day, toasting it will help compensate for the loss of humidity.

Is a baguette always sourdough? ›

French baguettes are not traditionally made with sourdough, but it is possible to make a sourdough French baguette. French baguettes are typically made with wheat flour, yeast, salt, and water. Baguettes have a notable thin and long-shaped loaf that has a crunchy outer crust.

What is the perfect baguette tradition like? ›

The classic or Parisian cut consists of five slanted, evenly spaced cuts. Once it's baked, the crease should be opened up without puffing up too much, with the more cooked and darkly colored edge forming a kind of ridge. White baguettes, which are evidently not baked enough, should be banned.

What are the special features of a baguette? ›

The baguette is recognisable by its long, narrow shape, a golden, crispy, shiny crust and its distinctive scoring, the baker's signature. The crumb can vary according to the production method used.

Who makes the best baguette in the world? ›

In late April, Xavier Netry from the Utopie bakery took home the title for the best baguette in the annual Grand Prix de la baguette competition in Paris, beating out more than 170 other competitors.

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