Traditional Artisan Style Baguette - Rustic French Bread

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!!

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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.

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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!

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This was my first try at making bread without using my machine. I followed your instructions (talk about simple) to the tee, and the bread is great (I've also got some of it prepped for baked french toast this morning!). My husband could not stop raving about it, and kept asking about the ingredients (in awe that there are only 5). Thanks for posting! : )

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Great Recipe! Few ingredients and easy to make! Will definitely be doing it again! Thanks for sharing :)

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This Bread has extraordinary flavor and texture compared to other breads I've tried. For a different flavor, I mixed in rehydrated seaweed, and for anyone who wouldn't even think about adding such an ingredient should think again! It added an amazing natural salt and flavor that doesn't taste weird. Add some excitement! Great Recipe!

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Excellent flavor. Nice and soft crumb and crispy crust. The dough is easy to handle as well. Keeper recipe.

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This is delicious! I am so pleased to have given this a try in my bread-maker. I added the ingredients in the order recommended by my machine, and ran it on the dough cycle. It is MUCH better than the french bread recipe that came with the machine. The dough was also a lot easier to work with. I made 5 smaller sized loaves for French dip sandwiches. They were pretty huge, so next time I will make 7 or so. I baked them at 400 F for 22 minutes and they were perfect!

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This recipe is so easy and tasted amazing...no more store bought baguettes for us!!

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This is a terrific recipe, and the dough is very forgiving. (I inadvertently omitted 1/4 cup of the water on the first mixing, and had to add it back in during the kneading process.) I used it to make Pain Perdu, and the results were fantastic. Thank you for a wonderful recipe that I will be using again and again.

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Love it. It's super simple, budget friendly and tastes great!

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Here's another 5 star review to add to this awesome bread. Made it to go with a bean soup and it's probably one of the easiest breads I've ever made with such an outstanding result my 3 year old DGD even helped me make it. Great crusty outside with a light soft crumb inside. The only thing I did differant (and it was minimal) was prior to baking brush the crust with an egg white wash and top with a mixed bread topping. It was awesome and enjoyed by everyone.

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I made exactly as recipe called for, but I added fresh basil and garlic with first two cups of flour and it was wonderful. My neighbor followed the aroma while it was baking and stayed for a sample. Very easy and fool proof. Thanks

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