French baguette

    3 hours 20 min

    An easy recipe for making French baguette which is delicious and soft on the inside whilst crusty and hard on the outside. Served as a soup dunker or as a submarine sandwich it is the perfect addition to your baking repertoire. The baguette can be frozen if it lasts that long.

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    • 1 tablespoon dried active yeast
    • 475ml hand hot water
    • 800g plain flour
    • 1 tablespoon salt
    • milk for brushing

    Prep:20min  ›  Cook:30min  ›  Extra time:2hr30min rising  ›  Ready in:3hr20min 

    1. In a jug, mix the yeast with the water and leave to stand for 15 minutes.
    2. Add the flour and salt to a large bowl. Add the yeast mixture to the dried ingredients and mix together to form a dough.
    3. Knead for 5 minutes then place in the bowl and cover.
    4. Leave to rise in a warm place for 2 to 3 hours.
    5. Remove from the bowl and knead again before shaping into two long baguettes/bread rolls.
    6. Leave to prove for a further 30 minutes.
    7. Preheat oven to 200 C / Gas 6.
    8. Brush the tops of the baguettes/rolls with milk and bake till golden brown, 30 to 35 minutes.

    See it on my blog

    Love to Bake

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