Claudine Marquet's Authentic French Baguettes

“This is a simple recipe from Cooks.Com. I use it to make fresh baguettes at home for the week.”
2hrs 5mins
3 baguettes

Ingredients Nutrition


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

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