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|title=Baguette, French recipe Cooking Wiki
|title=Baguette, French recipe  
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|keywords=Baguette recipe French recipes from The cook's Wiki
|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
|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]]


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{{recipesummary
|TotalCalories = 1319
|PortionCalories = 87
|DatePublished=8th March 2013
|DatePublished=8th March 2013
|Author=Chef
|Author = JuliaBalbilla
|Servings = Makes 2 x 25cm (10") baguettes
|Servings = Serves 15 - Makes 2 x 25cm (10") baguettes
  |Difficulty = 1
  |Difficulty = 1
  |ImageComment = Baguettes
  |ImageComment = Baguettes
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  |PrepTime = 2 hours, 45 minutes
  |PrepTime = 2 hours, 45 minutes
  |CookTime = 1 hour, 30 minutes
  |CookTime = 1 hour, 30 minutes
  |Image = [[Image:Baguette recipe.jpg|300px|alt=Electus]]
  |Image = [[Image:Baguette recipe.jpg|thumb|middle|none|alt=Electus]]
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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.
<span class="review">
 
<span class="reviewHeader">
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.
====Best recipe review====
</span>
''<span class="reviewTitle">About the best I can make here</span>''


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]].
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5 </span>


Use menu 21 ''French dough'' (3 hours 35 minutes) on [[Panasonic SD-ZB2502 automatic breadmaker]]
<span class="reviewDesc">Not at all bad, but nothing like a baguette bought in a French bakery.</span>


<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
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{{RecipeIngredients
{{RecipeIngredients
| &frac12; teaspoon [[Dried active yeast|dried active yeast]].
| &frac12; teaspoon [[Dried active yeast|dried active yeast]].
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===Chef's notes===
===Chef's notes===
[[Fine yellow cornmeal]] is great for dusting the [[baking tray]] as it has a nice  look, taste and texture.
[[Fine yellow cornmeal]] is great for dusting the [[baking tray]] as it has a nice  look, taste and texture.
[[Category:Ingredients]]
[[Category:Prepared foods]]
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[[Category:Vegetarian recipes]]
[[Category:Vegetarian recipes]]
[[Category:Breakfast recipes]][[Category:Baked or roasted]]
[[Category:Breakfast recipes]][[Category:Baked or roasted]]
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