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“It has taken me a while to find a good baguette recipe. Many are very complicated and take a long time to make and others aren't a true baguette at all (too soft, more like a white bread). I was very pleased with this recipe that I found on kingarthurflour.com and I love how easy it is! Make sure to start this the evening before you want the bread. Prep time includes rise times.”
READY IN:
16hrs 30mins
SERVES:
6
YIELD:
3 baguettes
UNITS:
US

Ingredients Nutrition

Directions

  1. Place all ingredients in bowl of a stand mixer.
  2. Mix well, then knead using the dough hook for about 2 minutes.The dough will be very sticky.
  3. Place in a very large (it will almost triple in size) greased bowl.
  4. Let sit at room temperature for 2 hours, then refrigerate overnight.
  5. You can use the dough at any point in the next 7 days. When you are ready, take out about a pound of dough and roll it into an oval.
  6. Fold the dough in half the long way and seal edges with the heel of your hand.
  7. Flatten dough into an oval and fold again.
  8. Gently roll dough with hands to form into a classic baguette shape, about 15 inches long.
  9. Let rise on a baking sheet sprinkled with cornmeal (or greased) for 90 minutes.
  10. Make 3-4 large diagonal slashes on the top, using a serrated knife at a 45 degree angle.
  11. Spritz with warm water to help give the bread a crispy exterior.
  12. Bake at 450 degrees for 25-30 minutes.

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