Learn how to make baguettes from scratch without a bread machine. This foolproof recipe guides you step-by-step. If you follow it to the letter, you'll be rewarded with light and crusty baguettes that rival any French boulangerie.
Really Plain flour? Not strong bread flour? Only 3 stars for now as I have yet to try it without confirmation of the type of flour - 31 Oct 2015
A very nice baguette recipe. The dough was much looser (wetter) than I remember from culinary school, but it turned out great. I doubled the yeast to half a teaspoon and got a nice rise in about 7 hours - still plenty of time to develop great flavor. I like the kind of baguette you almost break your teeth on with a thick hard crust - this recipe won't give you that but it's the best you'll get from a home oven. Still a crisp and satisfying crust. Don't trust any recipe with an egg wash if you want that crisp crust! Helpful Tip: If you don't have a silpat silicone sheet you can do what I did and nest one sheet pan inside another equal sized pan, and this will insulate against over-browning (aka burning) on the bottom of the loaf. Parchment paper is always your friend. Otherwise an excellent recipe from Chef John. Don't forget your imported french butter! - 28 Nov 2013 (Review from Allrecipes US | Canada)
Very easy and very tasty. Almost full proof. I used Bread Flour instead of all purpose flour and I think got better results. - 23 Dec 2013 (Review from Allrecipes US | Canada)