Categorized | Bread/Rolls

Tags | Homemade Baguettes, Homemade Bread, How To Make Baguettes

Homemade Classic Baguette

Posted on 10 July 2012 by noelskitchen

Over the past couple of years, I’ve weaned myself from purchasing bread at the grocery store when I can. I find that purchasing a 25 lb. bag of flour from stores like Costco or Walmart and making my own, just seems to make more sense. Just recently, I made these Homemade Classic Baguettes. It takes a little bit of time even with the use of your bread machine, however the result is a nice flaky crust with a soft center.

I must warn you though, they do not last long once you make them. One of my favorite ways to serve baguettes is with brie, a glass of wine and some fresh fruit for the adults and some fresh cold cuts, slices of cheese and fresh fruit for the kids. The picture below is what was left of our second loaf. :)

Homemade Classic Baguette


  • 1 1/2 cups water
  • 4 cups all-purpose flour or bread flour
  • 1 1/2 teaspoons salt
  • 2 1/4 teaspoons dry active yeast
  1. Place ingredients in bread machine pan in order suggested by your machine’s manufacturer. Set bread machine for dough cycle.
  2. Lightly butter your cookie sheet or baguette pan*. (just ordered one of these from Amazon.) If you’re using a bar pan like I did, there is no need to butter your pan.
  3. Once dough has finished it’s cycle, remove dough to a floured surface. Divide the dough into two equal pieces and shape each piece into a long snake-like loaf.
  4. Place each loaf onto your cookie sheet, bar pan or baguette pan.
  5. Cover with a clean towel and let rise in a warm place until doubled in size, about one hour.
  6. With a sharp knife, cut three slits in the top of each baguette each at about a 45 degree angle. Using a spray bottle filled with water, lightly spritz the baguettes. This will help give them their flaky crust.
  7. Bake in oven for 2o to 25 minutes or until they are a golden brown in color.* Remove and allow them to cool.
Recipe Notes:
  1. * Baguette pans are perforated bread pans that are specially shaped to give the baguette it’s characteristic shape. Thus is I had used one of these my loaves would have bit a bit longer.
  2. *These two loaves I made on my large bar pan, and were baked for 25 minutes. I recommend 20 to 25 minutes baking time, checking at 20 minutes since oven temps do vary. The next time I purchase some bread flour, I’ll try this recipe again to see which texture and taste my family prefers.

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