Claudine Marquet's Authentic French Baguettes

READY IN: 2hrs 5mins




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