Baguette Bread

Makes 2 baguettes

Baguettes are a traditional French style of bread. A baguette typically has a soft, loose crumb structure and a hard crust.

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

Ingredients

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  1. Put the bread flour and yeast into a large bowl and blend them together.
  2. Stir in the water to make a batter, cover the bowl and leave it in a warm place for 2–12 hours.
  3. Measure the plain flour, sugar and salt into another bowl. Sieve the vitamin C into the bowl and stir to combine.
  4. Add this to the batter and stir to form a dough mass.
  5. Gather the dough together with your hands and knead for 100 presses.
  6. Cover the dough bowl with oiled cling film and leave it in a warm place for the dough to double in size, which will take about an hour.
  7. Dust a double baguette tin with rice flour or make two 45cm/15” long pleats in a tea towel dusted with rice flour and line a baking tray with parchment. Pre-heat the oven.
  8. Knead the dough for another 100 presses.
  9. Cut the dough in half and shape or roll each into a cylinder the length of your prepared tin or cloth.
  10. Loosely cover the baguettes and leave them to rise in a warm place for 35 minutes.
  11. Remove the cling film. If using tea towels gently transfer the risen baguettes to the prepared baking tray.
  12. Bake for 25–30 minutes.
  13. Leave to cool on a wire rack.

Equipment

Double baguette tray or a clean tea towel and a large baking tray

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

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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