Traditional Artisan Style Baguette - Rustic French Bread

Total Time
Prep 2 mins
Cook 30 mins

A traditional country-style French bread, made the old-fashioned way (although you can use the bread-machine if you wish). The result is a lovely full-flavored loaf with a wonderful crust. Best eaten the same day. Makes 2 baguettes.

Ingredients Nutrition


  1. Place the yeast, honey and warm water in a large bowl and let stand until foamy, about 5 minutes.
  2. In a separate bowl, whisk together the salt and the flour. Use a wooden spoon to stir 2 cups of the flour mixture into the yeast mixture; stir in the remaining flour mixture (dough will be stiff).
  3. Turn out onto a lightly floured work surface. Knead with floured hands until dough is smooth and elastic, about 5-7 minutes. Add a little flour, 1 tablespoon at a time as necessary, to prevent dough from sticking.
  4. Place in an oiled bowl, turning once to coat. Cover with plastic wrap (or a clean kitchen towel) and leave to rise until doubled in bulk, about 1 1/2 hours.
  5. Preheat oven to 400F degrees.
  6. Gently punch dough down to deflate it and shape into two oblong baguettes. Dust tops lightly with flour and place on a lightly greased baking sheet; let rise uncovered for 30 minutes.
  7. Use a serrated knife to cut 3-5 small diagonal slits across the tops of the baguettes, and lightly sprinkle with cool water.
  8. Bake in the middle of oven for 25-30 minutes, until golden. Transfer to a rack to cool.
  9. Best eaten the same day.
Most Helpful

5 5

I love this recipe, and I make a lot of bread! Very quick and easy, and the results were fantastic! I used the bread machine to prepare the dough (French Bread Setting), and then shaped the dough into two long loaves, and placed them on a cookie sheet sprayed lightly with cooking spray. I covered the loaves, let them rise, then baked them in a 375 oven for 24 minutes. I'll definitely make this again! Thanks!

5 5

Bec, this is one terrific recipe. I love this, and would never of expected such an amazing baguette to come from these simple 5 ingredients. I followed this exactly, except since it was a very hot day, I needed a bit more warm water (added 2 tablespoons) to mix the product completely. Instead of kneading, I mixed the ingredients into a "sponge" by setting the flour and salt mixture around a big bowl, and adding the wet ingredients to the middle and put (very lightly) the flour mixture a little bit on top. Set this outside in the warm air. Had a great sponge after 20 minutes, then kneaded the rest of the way using the "dough" setting on my bread machine. After which, I proceeded to shape, put on back porch for 25 minutes, and popped into the oven to bake away happily! Great recipe!!

5 5

WOW !!! This is by far the "BEST" bread recipe I have ever made. Great texture and wonderful flavor. I was a little skeptical of the ingredients but what great results! Thanks for posting BecR. Made and reviewed for the Tea Time Event in the Photo Forum February 2010. EDIT to say I did use bread flour and let my bread machine do all the work on dough cycle.