How to Make French Baguettes!

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Create your own crunchy and golden brown baguette!

by Kai Sarton

139 Likes

1.6k Views

Step 1 of 8

Mix the ingredients for the starter and let it rest at least 6 hours, better over night. There should be lots of bubbles in the starter after that.

Step 2 of 8

Add the other ingredients to the starter and knead for 5 - 8 minutes.

Step 3 of 8

Let the dough rise for the next 3 hours with deflating it every hour. During that time leave the dough in a bowl and cover it with a towel.

Step 4 of 8

Divide the dough in 3 pieces and let them rest for 15 minutes.

Step 5 of 8

Flatten the dough to an oval and fold it twice. Do it with each piece of dough and put them on a baking sheet. Cover them with plastic wrap and leave them alone for another 1.5 hours.

Step 6 of 8

Heat up the oven to 450F/235C. With a sharp knife cut 3 slashes in each baguette. Spritz them with warm water before putting the baking sheet into the oven. Use the middle rack.

Step 7 of 8

Bake the baguettes for 25 - 30 minutes until the crust is golden brown. Take them out and let them cool on a rack.

Step 8 of 8

Enjoy your french baguette!

You're Done!

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This guide was made by:

Kai Sarton

Bornheim, Germany

kaisarton.wordpress.com

Following

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Leave a Comment

Hi Heidi, just got your many comments, and I'll look at them more later as I have just finished a 15 hour shift and am about to fall asleep on my feet! We use sea salt in a lot of the cooking we do and we buy it, freshly farmed from the flat fields of the Vandee in France.

Simon Thomson 🚚 9 months ago

What surprised me was not really the wood overwhelming the actual taste of the bread... But, asides from that, it baked beautifully in the grill... It had a much more rustic touch to it... We used cheddar cheese, artisan bacon, lettuce & tomato... I don't like mayo.. So the cheddar more than sufficed. It was absolutely heavenly... But not something I would do regularly. I had so much fun!

Heidi Feldman 10 months ago

I do not recommend using any smoked chips... I used just oh a handful of hickory wood... Soaked, et... I was mighty surprised at the pure power the bread was... Just a handful of the hickory ... I would have to say about 7 pieces of the wood... I used very little bc if you can taste that with chicken or whatnot, you'll probably taste it with bread...

Heidi Feldman 10 months ago

the bread in the Weber natural grill... Towards the 'end' I placed the loaf on the salt block (spritz bread with water and evoo) the block was just magic! The bread was a stunner. It was just a long oval Italian Bread...

Heidi Feldman 10 months ago

If you enjoy cooking, you've got to buy their Himalayan Salt blocks!!!! We cook our filets, chicken cutlets, Salmon, Flounder, et on it! We have another one that we use in our Weber grill... We do not use charcoal briquettes, ever. We are fortunate that the local Home Depot store has the All natural Hardwood lump charcoals. It's excellent... When in adventurous mood, I'll use either the hickory chips or the mesquite chips. I made a loaf of bread and instead of using the oven, I decided to see what it would be like baking

Heidi Feldman 10 months ago

Have you made the sourdough starter and eventually the loaves? Sourdough is a personal favourite of mine. As far as 'salts' go, I will not go near table salt. There's a FANTASTIC book on the very subject... Go to http://www.atthemeadow.com/shop/Gourmet-Sea-Salt

Heidi Feldman 10 months ago

I'm in the process of making a Sour Dough starter and seeded loaf. Should be interesting. :)

Simon Thomson 🚚 last year

For the starter:

1 Cup Bread flour

½ Cups Cold water

⅛ Teaspoons Dry yeast

For the main dough:

3 ½ Cups Bread flour

1 Teaspoon Yeast

1 Cup Lukewarm water

2 Teaspoons Table salt (add fewer if you prefer it less salty)

The starter

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