french baguette

The music-to-your-ears crunchy baguette crust encases soft, tangy bread that tastes sensational on its own, slathered with butter, or stuffed with your favorite fillings. We won’t tell you what to do with your bread, but this recipe from our sourdough expert Bryan Ford (@artisanbryan) will tell you exactly how to make it like a pro.&nbsp;Warning: side effects may include drooling.

Sourdough Baguettes

(50 grams) mature sourdough starter

tbsp (25 grams) organic whole wheat flour

(75 grams) organic bread flour

(70 grams) warm water

(500 grams) all purpose flour

2tsp (10 grams) kosher salt

(100 grams) levain (see above)

(375 grams) warm water

First, you’ll need to build your levain – simply mix all the levain ingredients together in a large bowl and rest at an ambient temp (72-75˚F/22-23˚C) for 3-4 hours. You’ll know when it’s ready to use – not just because of the volume increase, but because when you give it a pull you’ll see a web-like structure has developed.

Next, add 10.5oz (300g) of your warm water to your developed levain and mix to dissolve.&nbsp;

Add 17.6oz (500g) of your all-purpose flour to the liquid and mix until no dry flour is left. Let the dough rest for 30 minutes.&nbsp;

Add the salt and the last drops of water a little at a time, then squeeze and slap the dough with your hands until everything is fully incorporated. Transfer the dough to a clean, oiled bowl, cover and let rest.

After 30 minutes, perform a gentle stretch and fold: lift the dough up from each corner and fold it into the middle. Repeat this step every 30 minutes for 1 and a half hours.

Allow the dough to ferment for 4 hours at room temperature, then leave it in the refrigerator overnight for 12 hours. (Alternatively, you could do an 8 hour warm bulk if you started early in the morning). What you’re looking for at the end of this bulk fermentation, is a bubbly surface, a strong and slightly sweet smell, and a web-like structure at the bottom.

The next day, it’s time to shape your dough! On a lightly floured work surface, divide your dough into 10.5oz/7oz (300g/200g) pieces depending on whether you’re cooking full sized baguettes on the stone, or mini baguettes in a cast iron pan.&nbsp;

To shape, first form each piece into a kind of triangle. Grab the tip of the triangle and fold it into the centre with your fingertips. Continue folding the dough inwards, scooping from the bottom with your palms. Do this 2-3 times, and then switch to using the inside of your thumbs to push and roll into the baguette shape.&nbsp;To elongate your baguette, use the palm of your hands and roll the dough back and forth, using more pressure or either side to thin the ends.&nbsp;

Transfer the baguettes to a wooden chopping board coated in fine semolina, top with a dusting of flour and semolina, and let proof for 3 hours. You’ll know the baguettes are ready when the dough has expanded slightly, and is bouncy to the touch.

While the dough is proofing, fire up your&nbsp;Ooni pizza oven. Aim for 800˚F (420˚C) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the&nbsp;Ooni Infrared Thermometer. Once the oven is up to temperature, let the heat reduce to about 500˚F (260˚C). Aim for a low flame – too high a flame might burn the baguettes.&nbsp;

Cut two baguette shaped pieces of parchment paper and lay them on your&nbsp;Ooni Pizza Peel&nbsp;with a coating of semolina. Transfer two baguettes to the parchment on the peel, score, then load into your pizza oven.If you’re cooking with cast iron, make sure to line your pan with a layer of parchment and semolina too.&nbsp;

Bake for 7-8 minutes before checking the baguettes to rotate them. Remove the parchment when rotating. If cooking with wood, add a couple of small bits of wood to keep the temp but avoid creating big flames.

Bake for a further 10 or so minutes, until the breads are brown and crispy on the outside and on the bottom. Give your breads a good old fashioned tap, if it sounds hollow&nbsp; – you’re golden!

Slide, tear and serve your baguettes. They’re extra delicious served warm, topped with butter dipped in olive oil.

https://www.youtube.com/watch?v=oegoQPDnGCg

The music-to-your-ears crunchy baguette crust encases soft, tangy bread that tastes sensational on its own, slathered with butter, or stuffed with your favorite fillings. We won’t tell you what to do with your bread, but this recipe from our sourdough expert Bryan Ford (@artisanbryan) will tell you exactly how to make it like a pro.&amp;nbsp;Warning: side effects may include drooling.

Fresh-baked baguettes made with whole wheat flour. Make them for sandwiches, appetizer plates and more.

Whole Wheat Baguettes

whole wheat flour

brown sugar

Red Star PLATINUM instant yeast

water (about 120°F)

all-purpose flour,

salt

In a large bowl or bowl of a stand mixer fitted with the paddle attachment, combine whole wheat flour, brown sugar and yeast. Add water; stir to combine. Add all-purpose flour and salt; stir to combine.

Knead dough on a well-floured surface 10 minutes, adding more all-purpose flour as needed until dough is smooth and slightly sticky, but holds its shape. OR, if using a stand mixer, replace paddle attachment with dough hook; knead dough 5 minutes on medium speed, adding more all-purpose flour as needed until dough is smooth and slightly sticky, but holds its shape.

Shape dough into a ball and place in a lightly greased large bowl; turn to coat. Cover with plastic wrap and let rise in a warm place 1 hour until doubled.

Punch down risen dough; divide into 4 equal pieces. Roll each piece carefully into a thin log, about 12 inches long. Repeat with remaining pieces of dough. Place loaves a few inches apart on a lightly greased baking sheet.

Use a sharp serrated knife to cut three 1/2-inch deep slashes on top of each loaf. Cover dough with a tea towel or plastic wrap sprayed with cooking spray. Let rise 30 minutes until nearly doubled in size.

Heat oven to 375°F. Bake loaves 30 minutes until golden brown. Transfer to a cooling rack to cool completely before slicing.

Thank you. Mde the baguettes today.  Followed the recipe exactly except that I used a different brand of yeast.  At the end of the process, out popped four baguettes from the oven. I'd be happy to upload a picture, but I'm not quite sure how.

What a simple recipe. The bread came out perfect! I added a tiny bit of egg wash before putting them in the oven so they’d brown a little. Definitely going to make more bread with your recipe. Thanks so much! 

French Baguette Recipe

flour

water

salt (about 2 tsp)

yeast

g honey (about 1 Tbsp)

Mix all ingredients in a bowl, cover with a plastic wrap and let rest for 15 minutes.

Over a period of 1 1/2 hours, do 3 sets of stretch and folds, flipping the dough upside down after each set.

Cover the bowl with a plastic wrap and place in refrigerator overnight for about 12-14 hours.

Turn the dough on a lightly floured work surface. Divide into 3 equal parts and shape into rectangles. Cover and let rest for 45-60 minutes.

Starting preheating the oven to 500F, with a baking stone positioned in the upper half the oven and a bread pan filled with hot water on the bottom rack.

Stretch each dough rectangle slightly and fold into a cylinder, sealing the seams. Using your hands, roll the cylinders gently stretching them to desired length, about 14-15 inches.

Place on a lightly floured couche, seam side up. Cover and proof at a room temperature for about 30-60 minutes, or until the dough has sufficiently proofed.

Transfer the baguettes to a piece of parchment paper, seam side down and dust off excess flour. Using a bread lame, a sharp knife or a razor blade, make 3 scores on each baguette. When scoring, use a swift and firm motion to ensure nice and clean cuts.

Open the oven, taking caution not to get burned by steam, and slide the baguettes off onto the baking stone. Close the oven and reduce temperature to 475F. Bake for 15 minutes.

Remove the water pan, rotate the baguettes, drop the temperature to 450F and continue baking for another 15 minutes or until deep golden brown.

This sandwich, a delight of summer, is a cross between the pan bagnat from Nice and the Catalan tomato bread with anchovy. And it's dead simple. Tomatoes, olive oil, garlic, capers, anchovy and basil. A splash of red wine vinegar. This sandwich comes together quickly, but the ingredients need to stay inside the loaf for at least an hour. That way, the juicy tomatoes and all the tasty aromatics permeate the bread in a soggy, heavenly way. Eat it outside.

Tomato Salad on a Roll

ripe tomatoes, in assorted colors and sizes

Salt

pepper

garlic cloves, finely minced

anchovy fillets, rinsed and roughly chopped, optional

capers,

extra virgin olive oil

red wine vinegar

red pepper flakes

basil leaves

parsley leaves

French rolls or a long baguette

Cut larger tomatoes in thick slices or wedges and smaller ones into halves, and put them in a salad bowl. Season with salt and pepper.

Add the garlic, anchovies (if using), capers, olive oil, vinegar, pepper flakes and half the basil, torn or chopped. Gently toss with the tomatoes and leave for 5 or 10 minutes.

Split the rolls or baguette lengthwise. Spoon tomato salad and its juices onto bottom of each roll (or bottom half of the baguette). Lay a few basil and parsley leaves over tomatoes. Replace tops and press lightly. If using baguette, cut crosswise into 4 pieces.

Cover sandwiches with a clean dish towel and wait for an hour or so before serving.

On the Paris endangered eats list is the Jambon-Beurre sandwich. Nothing more than a super amazing baguette with salted French butter and Parisian ham, it&#39;s the simplest combo but a good version is harder and harder to find. If you are planning your trip to Paris, make sure to try this Classic Parisian Jambon-Beurre Sandwich recipe before you leave to train your taste buds and find the best in Paris.

Classic Parisian Jambon-Beurre Sandwich Recipe

ficelle

High-quality European butter (salted to your liking, at room temperature)

Jambon de Paris (or other high-quality ham, sliced paper thin)

Slice each ficelle in half lengthwise so you have an open sandwich. Spread a ridiculous amount of the room temperature butter on the baguette then layer each with a few slices of paper-thin ham. Close and eat way too many. 

Onion Soup - Traditional French

yellow onion (3 medium thinly sliced yellow onions)

sweet vidalia onions (2 medium sweet Vidalia Onions thinly sliced)

unsalted butter (3 tablespoons unsalted butter)

olive oil (1 tablespoon olive oil)

½ teaspoon sugar (½ teaspoon sugar)

unbleached all-purpose flour (1 tablespoon unbleached all-purpose flour)

beef stock (5 cups beef broth)

oxtail (1 pound oxtail)

red wine (1 cup red wine)

thyme (2 fresh thyme sprigs)

tablerspoons cognac (3 tablespoons cognac)

French bread (4 slices French bread)

Gruyere cheese (1 cup grated Gruyere cheese)

salt and pepper (salt and pepper)

Preheat the oven to 400º. Spread the rounds of baguette on a cookie sheet and bake until golden brown. Set aside.

Heat the butter with the oil in a large saucepan until melted. Add the onions and cook gently over medium heat and occasionally stir. When the onions are completely soft and slightly light golden.

Add the sugar, pinch of salt and increase the heat to high. Cook for about 2 minutes until the onions caramelize slightly.

Stir in flour and cook for about 1 more minute until light brown. Pour in the beef stock, the oxtails, red wine, fresh thyme, add pepper to taste, and bring to a boil. Lower the heat, partially cover and simmer for about 50 minutes.

Remove the oxtails and the thyme. Add the Cognac to the soup. Stir well. Taste and adjust the seasoning.

Turn on the broiler. Leave the door open while reaching the temperature.

Ladle the soup in 4 French onion soup terrines. Cover with the baguette and pile on the Gruyere cheese. Place the terrines on a cookie sheet.

Put the soup terrine under the broiler until the cheese melts.

Serve immediately.

This overnight prove French Bread Recipe is perfect for making delicious crunchy baguettes with our Belle Blanc French T55 Flour. Prep time 30 mins, prove over night, then bake in 20 to 30 mins. Great for your bread basket with any meal, perfect for making lunchtime sub style sandwiches, and the obvious choice for a hot dog!

24 Hour French Baguette Baking Recipe

Belle Blanc T55 Flour

Sugar

Yeast

Water (Lukewarm).

Mix all ingredients by hand in a large bowl, and leave covered on the counter for 3 hours

Stretch your dough and fold in on itself 3 times every 30 minutes - this will develop the gluten in the dough and encourage large air pockets

After 3 hours, cover the dough and leave in the fridge for 12 hours - I like to do this overnight

In the morning, tip the dough out onto a floured surface and divide evenly into between 4 and 6 pieces - if you have a fairly standard size oven I would recommend 6 to keep the size of the baguette manageable

Gently shape the dough pieces into balls and leave on the counter covered with a tea towel for 1 hour - make sure you flour them before covering so the tea towel doesn’t stick

After the hour prove, gently stretch each dough piece into a rectangle and begin folding it in on itself to create a log shape - you can then roll this with your hands to lengthen to the desired thickness

Take an old tea towel and create creases in it lengthways to store your baguettes while they prove again - you can look up a baguette Couche to get a better idea of what you are trying to replicate

Cover and leave to prove again for another hour

Preheat your oven to the hottest possible temperature, and if you have a pizza stone, add this to the oven shelf while it heats - if you don’t have a pizza stone, I would recommend heating a large baking tray instead

Slash your baguette three times at an angle with a sharp knife or a bakery blade, and gently tip the baguette from the cloth onto a peel or the underneath of a baking tray - that way you can transfer it to the oven without disturbing it too much

Bake the baguettes two or three at a time and add a few ice cubes to another tray in the bottom of your oven for best results

Bake the baguettes for 15-20 minutes each or until golden brown

Wait at least 30 minutes before slicing open and enjoy with plenty of butter!

Top 7 french baguette recipes from across the web

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Top Tags

Sourdough Baguettes

Whole Wheat Baguettes

French Baguette Recipe

Tomato Salad on a Roll

Classic Parisian Jambon-Beurre Sand...

Onion Soup - Traditional French

24 Hour French Baguette Baking Reci...

Top 7 french baguette recipes from across the web

The most viewed french baguette recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sourdough Baguettes

Whole Wheat Baguettes

French Baguette Recipe

Tomato Salad on a Roll

Classic Parisian Jambon-Beurre Sand...

Onion Soup - Traditional French

24 Hour French Baguette Baking Reci...

The most viewed french baguette recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine