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How to Make Baguettes
Baguettes are a funny thing. On paper they look kinda simple to make and in many ways they are. But baguettes, perhaps more than any other bread, have become a standard by which bread baking skill is measured. They’re supposed to look a certain way, the crust and crumb should be just so, and even though they’re typically made from just white flour, water, salt and yeast, the flavors should be complex.
Now the good news. You can still make really decent baguettes without a lot of skill or practice. How do I know? Easy, I did it. I just followed this recipe and the results, at least from an enjoyment standpoint, weren’t all that far off from what a good artisan bakery might turn out. And of course I’m being completely objective ;-).
In any case, they’re certainly fun to make, so if you haven’t made baguettes before or struggled with them in the past, please give it a try and let us know how it went.
Got some good rise and color on this batch (i.e. got lucky)
Here’s the core of my food philosophy — if you love what you’re eating, it’s good for you. This comes in handy when I’m indulging in, say, a fresh crackly baguette slathered with butter. It’s no accident that baguettes may be the most popular bread in the Western world. So when you need a break from your virtuous whole grain regimen, try this recipe and love the results.
Thanks to Emmanuel Hadjiandreou and his book How to Make Bread for the recipe, guidance and inspiration.
Almost No Knead Baguettes
Ingredients
Poolish (night before)
Next Morning
Instructions
Notes
Bake time ~ 15-17 minutes (until golden brown). Baking temp: 475ºF
Baguette Thoughts – Baguettes are an interesting bread. In France, where they’re a symbol of French culture, laws dictate the ingredients and customs dictate their distinctive shape. Don’t even think of using more or less than 5 slashes when scoring the dough if you don’t want the baguette police hauling you off to Devil’s Island. For many a home baker, striving for baguette perfection is a life journey. Making a great baguette is indeed one of the most demanding tests for bread bakers. Achieving excellent results consistently is normally the domain of skilled professional bakers with expensive steam injected ovens. However, even “pretty good” results from your own home efforts can be at least very enjoyable. Don’t be afraid to fail. There is no real downside risk in trying.
As with any bread recipe, baguette variations abound. Feel free to mess with this recipe. If you want a little more flavor and nutrition, add some whole wheat flour. I had a mostly durum flour baguette once that was great. Get crazy and roll the dough in sesame seeds before baking. Try increasing the amount of water in the recipe for a more open crumb (getting big holes in bread dough can be its own obsession). There are even stuffed baguettes — you’ll need to Google that one. Most of all, have fun and find what works best for you.
Finally, I feel compelled to include this video of Wayne Caddy, from The School of Artisan Food in the UK, knocking out perfect baguettes with apparent ease. It’s good to see how it’s really done…
Shopping List
Bread Lame
Baguette Flipping Board
Flax Linen Baker’s Couche
USA Pan Baguette Pan
FibraMent Barbecue Grill Baking Stone with Flame Guard
$106.00 – $119.00Wood Bread Board
Danish Dough Whisk — Large
Extra Long Bench Knife by Lamson — Walnut Handle
Dr. Oetker Dough Scraper Successor
Breadtopia’s Choice Kitchen Scale
$18.00Parchment Paper Sheets — 200 Sheets
$19.00How to Make Baguettes