Traditional Artisan Style Baguette - Rustic French Bread

Total Time
32mins
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.

Directions

  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

I'm a newbie at baking bread and I have made this recipe a few times and we loved it. Not quite what I was expecting (very dense) but good. The last time I made it I added an egg and it was amazing! I've added quite a few ingredients on occasion like garlic, cheese, pineapple juice, or even cinnamon and it always turns out great. This is my go-to basic bread recipe.

Tegan W. October 24, 2014

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.

Papa D 1946-2012 February 06, 2010

This bread is WONDERFUL!! It is PERFECT! It turns out nice and crusty on the outside so and soft on the inside! Absolutely Delish! No need to change a thing with this recipe!

anniek36 September 10, 2015