About the bake
You don't need to travel to France to enjoy a tasty baguette, these are delicious served warm from the oven and smothered in butter.
Try out our French Baguette recipe and then give our french pastries a go!
Method
Step 1:
In a large bowl mix the yeast with the water and sugar. Sift the flour and salt together in a separate bowl, add half to the yeast mixture, stir and cover. Leave until the dough has doubled in size.
Step 2:
Add the remaining flour and mix to a light dough. Knead for 10 minutes by hand or for 5 minutes if using a food mixer fitted with a dough hook.
Step 3:
Divide the dough into 3 pieces and shape into an oblong. Fold the 2 ends into the middle and seal, repeat this process 3 or 4 more times.
Step 4:
Roll each piece of dough into a 33-34 cm (13-14”) long loaf.
Step 5:
Place onto a greased baking tray and leave until double in size, then slash the tops. Meanwhile preheat the oven to 200°C (fan 180°C, gas mark 7).
Step 6:
Bake for 20 minutes carefully spraying the inside of the oven with water during the first 5 minutes of baking.
Ingredients
- 1 Easy bake yeast sachet
- 270ml Warm water (lukewarm)
- 1 tsp Unrefined golden granulated sugar
- 450g Allinson's Strong white bread flour
- 2 tsp Salt
- 1 Easy bake yeast sachet
Recipe Reviews
Make your dough the day before and refrigerate it overnight. Shape and final prove the next day 👍🥖
Delicious and very easy. I used French flour and the result was very well received by my family.
This recipe is so easy the bread was delicious
I am terrible at baking bread but managed these first time. I will say it's a little annoying to wait until "doubled in size" because I have no advance notion of how long that will be... but I managed to make some okay baguettes even so, so I guess it wasn't too much of an obstacle.
Perfect recipe, super simple. For those struggling with slashes on top, use a lame (or a loose razor blade if you have one and are careful!) as this will easily score the dough without misshaping the loaf. And a tray of hot water in the bottom of the oven works just as well as spray in my experience.
Yes, this is a great recipe and it suited to the novice baker as well as the more experienced ones, I've been baking Baguettes for years, but I followed this through for a friend and I have recommended this as a great one for them to follow.
In answer to the person about the Baguettes spreading into each other on the baking sheet, I use Flax Baker’s Couche for the second rising, but you can easily get Perforated Baguette Baking Trays from a cookshop or amazon.
Ingredients
- 1 Easy bake yeast sachet
- 270ml Warm water (lukewarm)
- 1 tsp Unrefined golden granulated sugar
- 450g Allinson's Strong white bread flour
- 2 tsp Salt
- 1 Easy bake yeast sachet