Traditional Artisan Style Baguette - Rustic French Bread

Traditional Artisan Style Baguette - Rustic French Bread created by Papa D 1946-2012

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.

Ready In:
32mins
Serves:
Yields:
Units:

ingredients

directions

  • Place the yeast, honey and warm water in a large bowl and let stand until foamy, about 5 minutes.
  • 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).
  • 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.
  • 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.
  • Preheat oven to 400F degrees.
  • 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.
  • Use a serrated knife to cut 3-5 small diagonal slits across the tops of the baguettes, and lightly sprinkle with cool water.
  • Bake in the middle of oven for 25-30 minutes, until golden. Transfer to a rack to cool.
  • Best eaten the same day.
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RECIPE MADE WITH LOVE BY

@BecR2400
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@BecR2400
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"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."

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  1. mbtolan58
    Can this be frozen or the recipe halved to make just one loaf? Ty.
  2. mbtolan58
    2 questions. Will be using stand mixer with dough hook. How long to knead? What size should the loaves be shaped into? TH for a response. Where will I find the response?
  3. Jennifer S.
    I made this recipe for the for the first time last night. While it was tasty as can be, I let it rise way too long, so it fell. I made it again this morning, and it came out perfectly. Instead of adding cuts, I twisted the dough. I also used black truffle sea salt, as rhat is what I have on hand. It will be made again and again.
    • Review photo by Jennifer S.
  4. Gem Lizette E.
    Traditional Artisan Style Baguette - Rustic French Bread Created by Gem Lizette E.
  5. Gem Lizette E.
    Traditional Artisan Style Baguette - Rustic French Bread Created by Gem Lizette E.
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