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2026-01-30T11:55:07Z

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{{#seo:
|title=Baguette, French recipe
|titlemode=replace
|keywords=#baguette #fineyellowcornmeal #breadmaker #dough #bakingtray #eggwhites #bake #fats #sesameseeds #miseenplace #flour
|hashtagrev=032020
|description=The baguette (French stick or French loaf) is a variety of French bread distinguishable by its much greater length than width, and noted for its very
}}

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'''The baguette''' ('''French stick''' or '''French loaf''') is a variety of French bread distinguishable by its much greater length than width, and noted for its very crispy crust. The standard girth size of a baguette is approx. 5 or 6 cm, but can be up to a meter in length.

French food laws define bread as a product containing only the following four ingredients: water, [[flour]], [[yeast]], and [[common salt]]; the addition of any other ingredient to the basic recipe requires the baker to use a different name for the final product. As a result, the traditional baguette is made from a very lean [[dough]], made from a moderately soft flour. While a typical baguette is made with a direct addition of baker's yeast, it is not unusual for artisan-style loaves to be made with a poolish or other bread pre-ferment to increase flavour complexity, as well as the addition of [[whole wheat flour]] and other grains such as [[rye]]. French bread is required by law to avoid preservatives, and as a result baguettes quite frequently stale within a day of being baked.

This baguette recipe uses no [[Fats|fats]] or [[Oils|oils]], it has a delicious light airy texture and can be made in a [[Breadmaker|breadmaker]].

Use menu 21 ''French dough'' (3 hours 35 minutes) on [[Panasonic SD-ZB2502 automatic breadmaker]]

{{recipesummary
|TotalCalories = 1319
|PortionCalories = 87
|DatePublished=8th March 2013
|Author = JuliaBalbilla
|Servings = Serves 15 - Makes 2 x 25cm (10") baguettes
|Difficulty = 1
|ImageComment = Baguettes
|TotalTime = 4 hours 15 minutes
|PrepTime = 2 hours, 45 minutes
|CookTime = 1 hour, 30 minutes
|Image = [[Image:Baguette recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''About the best I can make here''

4/5 

Not at all bad, but nothing like a baguette bought in a French bakery.

 [[User:PSmith|Paul R Smith]] 
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{{RecipeIngredients
| ½ teaspoon [[Dried active yeast|dried active yeast]].
| 250g (9 oz) [[Strong white flour|strong white flour]].
| 1 teaspoon [[Sugar|sugar]].
| 1 tablespoon [[Milk powder|milk powder]].
| ½ teaspoon [[Salt|salt]].
| 160 ml water.
| 1 [[Egg white]] for glazing.
| 15 g [[Sesame seeds]] or [[poppy seeds]] for sprinkling.
| [[Fine yellow cornmeal]] for dusting.

}}

===[[Mise en place]]===
* Preheat the [[Oven|oven]] to 220° C (425° F - gas 7)
===Method===

{{RecipeMethod
| Add the ingredients to your [[Bread maker|bread maker]] on the [[French]] [[Dough|dough]] setting (or the longest dough setting available). It's nearly 4 hours on our Panasonic SD 253.
| Use menu 21 ''French dough'' (3 hours 35 minutes) on [[Panasonic SD-ZB2502 automatic breadmaker]]
| Divide into 2 and roll into sticks.
| Make 4 diagonal slashes in the top of the sticks.
| Place on a [[baking tray]] that has been well dusted , well spaced so they don't join together when [[Proving|proving]].
| Leave of an hour or so in a [[warm place]] until doubled in size.
| Brush with [[egg whites]] and sprinkle with the seeds of your choice.
| [[Bake]] for 12 minutes or until golden [[Brown|brown]].
| Remove and place on a rack to cool.
}}
===Chef's notes===
[[Fine yellow cornmeal]] is great for dusting the [[baking tray]] as it has a nice look, taste and texture.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Breadmaker recipes]]
[[Category:Bread and baking]]
[[Category:French recipes]]
[[Category:Snacks and light bites]]
[[Category:Starters]]
[[Category:Vegetarian recipes]]
[[Category:Breakfast recipes]][[Category:Baked or roasted]]

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Baguette - Revision history

Chef: Text replacement - "|thumb|middle|none|alt=Electus" to "|middle|none|alt=Electus"