L.D.I.3 : Baguette

I know, Baguettes are supposed to be long but I made these small baguettes because it is easy to make sandwiches out of them. Handling them becomes an easy task. The french say that it is always best to buy two baguettes because one is always half eaten by the time it arrives home. No debate!! You know there are vending machines for baguettes in France..interesting,isn’t it?! It is a thin loaf with a crisp,golden crust and light, chewy interior makes you fall in love with it.☺


Some years ago,this beloved bread came under attack. And a war broke out at once against an inferior quality bread introduced by supermarkets in order to seduce housewife. Independent bakers united against it and counterattacked.Finally,these bakers came up with the method of identifying bread that had been made in traditional way with traditional ingredients. It was a trademark,a guarantee of quality. “Banette” was the name. It was for the ‘honor of the bread’.

Follow the recipe and there is nothing that can go wrong. Trust me. This is the first time that I have made baguettes and these are turned out great.




  • 2 1/2 tsp – instant yeast
  • 1 1/4 cup – water
  • 3 1/4 cup – all purpose flour
  • 11/2 tsp – salt

Directions : 

  1. Mix all ingredients in a bowl. Knead it on a lightly floured surface for 10 to 15 minutes.
  2. Put the dough in a clean bowl and cover it. Let it rise for 1to 2 hours,until doubled in size.
  3. Punch down and again let it rise for 45 minutes longer.punch down again and recover for 45 minutes again.
  4. Divide the dough into 8 equal pieces and shape them into baguettes.
  5. Cover with a dish towel. And keep it for anather 50 minutes for proofing.
  6. Cut diagonal slashes across the top. Bake it in the preheated oven at 475°F for 20 to 25 min.

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