The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baguette Madness

suzyr's picture

Baguette Madness


Great weekend for rest and relaxation and baking. I had been wanting to make Brioche and try my hand at new French Baguette recipe. The Brioche was truly pretty easy but, to me it tasted like Challah without the braid. The Baguette recipe came from another source, Cooks recipe, “The New Best Recipe Book”. I took the time and followed the whole recipe through. At 12 noon I started my “sponge” and at 6 PM it was ready according to the directions. After the first rise which was around 8PM I was able to form and out in refrigerator.Then the next AM took the bread out of the refrigerator and then baked. So almost 24 hours for this one.
If you have the time to do this it is a great and easy recipe with nothing special called for. Meaning no special yeast or flour and it doesn’t even call for 6 cups of flour like a lot of recipes.

Sponge Recipe First:

1/8 tsp of yeast
3/4 cup of warm water
1 cup of white flour plus 3 tab

Mix and cover with plastic wrap with a few holes in the top of wrap. This will take around 6 hours. It will double and have little holes all over. And it will depress in the middle when it is completely ready.

Dough Recipe:

1/2 tsp of yeast
1/2 cup of water, warm
2 cup of flour
1 tsp of salt


1 large egg white
1 tab of water

For Dough put your water and dry yeast into the sponge. Mix well with fork and add to dough mixture in mixer bowl/ Mix well and use dough hook for several minutes. Remove from bowl and knead with hands til good feel of elastic. Place in well oiled bowl for 30 minutes and then reform in a ball. Now is the time when you let this double in bulk. Probably about 1 and half hours. Take out of bowl and cut into 2 pieces. Start forming into baguettes. Needs to measure at 12 inches by 2 or 3. Place on parchment paper on cookie sheet and put a clean trash bag over these and refrigerate now for 12 hours, no longer than 16. Will rise in frig, take out 1 hours before baking and get glaze ready. Have a VERY sharp knife handy or razor blade . You need to cut 6 diagonal slits on top of each loaf. Apply glaze with a pastry brush. Bake at 450 for 10 minutes. Serve with butter and jam….These are very nice and wonderful texture…wonderful smell and success…



Syd's picture

Welcome to TFL! I can see they have had a long slow fermentation from the tiny little blisters on the crust.  That means good flavour.  Nice baking.  Traditionally baguettes aren't glazed, but that doesn't mean you should glaze them if you like the outcome. :)



suzyr's picture

Thank you much...awesome site with so much to read and look at.

I am a beginner at bread baking, so I am trying to follow the directions.....

Next time, no glaze!

with gratitude