Baguette, Homemade French Bread
by Tarla Dalal
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Baguette is one of the most popular types of French bread. It has a longish shape and a crisp crust, which makes it quite attractive. It is used to make a lot of starters and snacks.
It might sound a bit complicated when you read the recipe but if you follow the instructions properly, you will end up with a totally fabulous, completely irresistible baguette!
At step 12, make sure the incisions are made only lightly and not deeply. Baguette stays fresh for two days when stored in an airtight container. Try other recipes like the Roasted Garlic Crostini or Cheesy Garlic Pull Apart French Bread .
- Combine the yeast and 2 tbsp of warm water in a small bowl and mix well. Cover with a lid and keep aside for 10 minutes.
- Combine the plain flour, salt and yeast mixture in a deep bowl, mix well and knead into a loose sticky dough using enough warm water.
- Transfer the dough into a greased deep bowl, cover it with a damp muslin cloth and keep aside in a warm place for 45 minutes.
- Dust your fingers with little plain flour, scrape the sides of the bowl so as to loosen the dough. Pull the dough and fold it over it, repeat it at least for 5 to 6 times.
- Cover the dough again with a damp muslin cloth and keep aside in a warm place for 2 hours.
- Put the dough onto a dusted board, do not knead it. Pull and fold again for 3 to 4 times.
- Divide the dough into 2 equal portions using a sharp knife.
- Take a portion of the dough, pat it to form a rectangle.
- Roll the dough to make a 300 mm. (12”) long cylindrical roll and pinch the edges and the sides all over to seal it properly.
- Repeat steps 8 and 9 with one more portion.
- Place both the rolled cylindrical rolls into a dusted baking tray, cover it with a damp muslin cloth and keep aside for 1 hour.
- Remove the damp muslin cloth and make 2 to 3 light incisions using a sharp knife over each rolled dough at regular intervals. Keep aside.
- Place an aluminium bowl filled with water in the lower shelf of the oven heat at 250°c (500°f) for 15 minutes.
- Place the baking tray with the slit rolls in the middle shelf of the oven and bake them at 250°c (500°f) for 25 to 30 minutes. Do not remove the aluminium bowl filled with water at this stage.
- While the bread rolls are been baked, brush little water over each roll twice after every 10 minutes, till they turn dark brown in colour and harden from the top.
- Remove them from the baking tray and allow them to cool completely.
- Slice it and serve or store in an air-tight container and use as required.
Nutrient values per baguette (24 slices)
|Vitamin A||31 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||3 mg|
|Vitamin C||0 mg|
|Folic Acid||0 mcg|
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