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White Baguette Bread

Makes 2 baguettes

Free from Egg, Soya, Dairy, Nuts
Vegetarian, Vegan


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  1. Put the bread flour and yeast into a mixing bowl and blend them together.
  2. Stir in the water to make a smooth batter, cover and leave in a warm place until swollen and bubbly, about 2 hours.
  3. Measure the plain flour, salt and vitamin C into a bowl, stir to combine then sieve this into the mixing bowl.
  4. Stir into a soft doughy mass and using your hands, knead the dough in the bowl for 50 presses, without adding further flour.
  5. Cover the bowl with another upturned bowl and leave it in a warm place for the dough to double in size, which will take about an hour.
  6. Stand a double baguette tray on a large oven tray OR fold a tea towel into two pleats 38cm/15” long and 5cm/2” deep and lay this on one side of a large oven tray.
  7. Dust the baguette tray, or the inside of the pleats, liberally with rice flour.
  8. Knead the dough in the bowl for another 50 presses, without adding flour.
  9. Cut the dough in half and sprinkle both pieces with rice flour.
  10. Lightly dust the work surface with rice flour and roll each piece of dough into a cylinder 38cm/15” long.
  11. Transfer the dough cylinders to the baguette tin or tea towel pleats, loosely cover and leave to rise in a warm place for 35 minutes and pre-heat the oven.
  12. Put a deep oven tray into the oven, fill it with boiling water and pre-heat the oven, this will make the oven steamy.
  13. If using the tea towel, gently roll the risen baguettes onto the baking tray.
  14. Quickly and carefully make some cuts across the top of the baguettes.
  15. Open the oven door, taking care to avoid any rush of steam, and quickly insert the baguettes. Bake for 25–30 minutes.
  16. Remove from the oven and transfer to a wire rack to cool.


Double baguette tray or a clean tea towel mixing bowl, deep oven tray and a large baking tray, sharp knife


240˚C, Fan 220˚C, 475˚F, Gas 9

Cooking time

25–30 minutes
so what do I do with the rice flour, or have I not read this recipe correctly? I would love to make this bread, thankyou for all your lovely recipes, I find them very encouraging
By Mrs pauline stacey
03 Dec 2016
The butter will prevent it going stale so quickly, I usually freeze it and use a quarter at a time.
By Mrs Mary Downes
20 Nov 2016
Irish Soda Bread with buttermilk 3 cups of brown spelt flour 1 cup of white spelt sour 1 tsp bio carbonate of soda 1/2 tsp salt 1 and 1/2 ozs. Unsalted butter 2 cartons buttermilk Sieve flour, salt and bio carb. Into a bowl. Rub in butter until like fine breadcrumbs. Add virtually all buttermilk and mix With wooden spoon. Put on worktop and use you hands to bring it all together. Roll into ball, it does not have to be smooth. Flatten to approx 2 ins. Cut cross on top and put on baking tray and bake in preheated oven 180c or 170c Fan oven for 40 mins. Tap back and if hollow sound it is baked. DO NOT USE MIXER
By Mrs Mary Downes
20 Nov 2016
I make all my own bread and find the qty of 3kg flour for baguettes a bit daunting. Is this correct. you don't mention how many pieces this makes. Malcolm

Hi Malcolm - woops! We made a mistake - you're right, 3kg is far too much. The actual amount is 300g, this has now been amended. Thanks for pointing this out, and sorry for the confusion!

By Mr Malcolm Giles
06 Apr 2016
Can I ask what does the vitamin c do?

Hi Eileen. Vitamin C (or Ascorbic acid) increases the volume and lift of the bread. It creates an acidic environment in which the yeast can work better (hence the lift) and it also helps to act as a preservative.

By Mrs Eileen Loader
06 Dec 2015
This is not a a review, more of a request for help I cannot knead by hand, I have a small bread machine. can I supplement, ie. alter the recipes for bread by doing the mix in my bread machine... on the dough mix, and then take out and finish off in my electric oven please?

Many people find they are unable to knead by hand. By all means get a machine to do the work for you if this helps! Use a dough hook on a kitchen mixer, or knead the dough in a bread machine before shaping by hand to pop into the oven.

By Mrs pauline stacey
13 Dec 2012

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