Once in a while you will find a recipe that stands the test of time for decadence and pure bliss. This recipe for Baguette is one to keep on hand for any holiday, special occasion or celebration. With the richness and delicious taste, this recipe is full of flavor. it is a little bit of heaven in each bite. The hardest part of this delicious recipe, is deciding who will get to enjoy the other corners with you. Make a batch this weekend.


  • 7 grams fresh yeast
  • 400 grams bread flour
  • 7 grams salt
  • 260 milliliters warm water
  • 7 grams fresh yeast


  1. Dissolve yeast in water.
  2. Mix flour with the salt.
  3. Add yeast water mixture to flour mixture.
  4. Stir well and let rest for 10 minutes.
  5. Knead according to Bertinet's method (slap and fold method) for 10 minutes.
  6. Cover dough with a cotton cloth and let rise for 2 hours.
  7. Punch down dough and divide in 3 sections.
  8. Form a roll with each section, making sure the ends are well closed.
  9. On a floured work surface, use hands to stretch rolls until they reach approximately 40 cm (approximately 16 inches) or about the size of the oven.
  10. Let dough rise on baking sheet for 1 hour.
  11. Preheat the oven to 250°C (approximately 480°F).
  12. Using a sharp knife, make 5-7 diagonal slashes in each baguette.
  13. Place baguettes in oven and spray generously with water to create steam.
  14. After 10 minutes, lower the oven to 230°C (approximately 445°F) and bake for 15 additional minutes.
  15. Cool baguettes on a baking rack.
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