Claudine Marquet's Authentic French Baguettes

READY IN: 2hrs 5mins
Recipe by Cathy Kerton-Johnson

This is a simple recipe from Cooks.Com. I use it to make fresh baguettes at home for the week.

Top Review by Dreamer in Ontario

This recipe is quite simple to prepare with delicious results. I was a bit concerned when the dough didn't rise very much even after doubling the rising time but since the results are so much like the baguettes you purchase at the market this is obviously correct after all. I also forgot to make the slashes before baking. I'll be using this recipe again and again. Thankyou for posting it. Made for Spring09PAC.

Ingredients Nutrition


  1. Dissolve the yeast in 3/4 cup warm water.
  2. Place flour, salt, and wheat germ in the bowl of a food processor.
  3. Add the yeast and water mixture and pulse 5 times.
  4. Add the remaining water while turning the machine on and off.
  5. Process for 1 minute, until the dough comes off the sides of the bowl and forms a mass on the blade.
  6. Remove and knead by hand for 1 minute more.
  7. Place dough in a greased bowl, turn to coat, cover, and let rise 1 hour.
  8. Punch down and divide into 3 pieces.
  9. Shape each into a long narrow baguette and place on a baking sheet or in a baguette pan that has been sprinkled with cornmeal.
  10. Let rise 30 minutes, then slash before baking.
  11. Put a pan of hot water in the oven and preheat it to 400 degrees.
  12. Bake the bread for 30 minutes.
  13. Cool the loaves on a rack.
  14. These freeze well and can be reheated in a 375 degree oven for 5 minutes before serving.

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