Baguette – French stick


Baguette is also known as the French Stick is a  long thin loaf with a crisp chewy interior is delicious split and filled with your favorite filling; or split and make a pizza loaf.

2 ½ teaspoons dry yeast

1 2/3 cups (375g) water (110 F/45 C)

3 ½ cups (500g) unbleached flour

1 ½ teaspoons salt


1. Sprinkle the yeast into 1¼ (300ml) of the water in a bowl. Leave 5 minutes; stir until dissolved. Mix the flour and salt in a large bowl. Make a well in the center and pour in the dissolved yeast.

2. Use a wooden spoon to draw enough of the flour into the dissolved yeast to form a soft paste. Cover the bowl with a towel and let sponge until frothy and risen, 20 minutes

3. Mix in flour and add the remaining water; as needed. 1 Tablespoon at a time; to form soft sticky dough

4. Turn out onto a lightly floured surface. Kneed until soft, smooth and, supple, about 10 minutes. Try to avoid adding extra flour while kneading the dough.

5. Place the dough in a clean bowl and cover with a towel. Let rise until doubled in size, about 1½ hours.

6. Punch down dough, re-cover, and let rise until for 45 minutes longer. Punch down again, re-cover, and let rise until doubled in size, about 45 minutes.

7. Divide the dough in to two equal pieces and shape into 2 baguettes, each about 12in (30cm) in length. Place on floured baking sheet or on a floured baguette tray; cover with a towel. Proof until doubled in size, about 50 minutes

8. Cut several diagonal slices across the top. Bake in preheated; oven 475 degrees F. (240C) for 20 to 25 minutes; until golden and when tapped underneath sounds hollow.
Cool on wire rack.

Baguette Baking Pan

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