Homemade French Baquette




Baguettes are long thin loaves of bread, popular in France, but now common in many other countries. Usually, they are made of white bread. Baguettes usually have a hard crust on the outside but soft white bread on the inside.

French traditions say that bread may only contain the following four things: flour, water, yeast and salt. 

The baguette is thought as to have come from France, but it actually came from Vienna.  In the middle of the nineteenth century, steam ovens had just been brought into use. This allowed loaves to be made with a crispy crust and the white centre, similar to today’s baguettes.

Smooth taste and crisp, golden crust make it the perfect French bread to serve with any meal. Ideal for sandwiches, perfect for dips, and excellent with soups.

Once you start making it at home, you won’t want to stop. 





*40 gr.   fresh yeast

*650 ml warm water 

*1 kg bread flour

*17 gr.  salt

*cooking spray





Mix yeast and water in a large bowl and let sit for 5 minutes or until yeast starts to bubble up. Once bubbled, add in the flour, salt and knead for 6-8 minutes. 

Once dough is done being kneaded, place in a bowl covered in cooking spray and cover. Place in a warm place and let rise until doubled in size, about 1 hour.

Once dough has doubled, punch down and then let sit another 5 minutes. Split dough in 4 equal pieces.

Place dough on a floured surface and roll out into a 30cm rope. Place on a baking sheet .

Repeat with other 3 pieces of dough. Cover and let rise again for at least 20 minutes or until loaves have doubled. Using a knife, cut slits into the top of the dough.

Preheat oven to 200C ( 410F ). Once dough has doubled, bake for 30 minutes or until golden brown.








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