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French Baguettes

Developed by Jack Achenbach, RDN, LD

This week I decided to sit down and finish another blog post I'd had in my back pocket for quite some time. This is a fairly simple baguette recipe that yields a hot, fresh, baguette your sure to find at your favorite bakery up the road but one that's sure to amaze even yourself. Whether you lather it with salted butter, dip it in olive oil and fresh cracked pepper, or turn it into a delectable sandwich, this baguette is sure to be a win! 

Servings: 3

Level: Intermittent

Prep Time: 15 minutes 20 minutes


Active dry yeast

Warm water 


Bread flour

1/4 t.

1.5 c.

1.75 t.

18 oz.


Using a mixer, combine all ingredients with the paddle attachment. Switch to the dough hook, and set to medium speed for 20 minutes to knead. 

Turn the oven on for about 2 minutes just to get it warm, then turn off. Cover the mixing bowl with a towel, place in the oven, and let rise for 1 hour. Alternatively, allow dough to rise for 12 hours in the refrigerator to develop a deeper flavor. 

Divide into 3 equal size portions, and form each portion into a rectangle. Fold each like a brochure, stretch back into a rectangle, and repeat 2 more times. Let rest for 30 minutes.


Pat each portion into a rectangle again, then roll it like sushi, however as you roll, pinch the seam closed.

Place onto a baking tray, seam side down, and let rise for 1 hour. Spritz baguettes with water and then bake at 550F for 5 minutes. Spritz with water again, and bake for another 5 minutes, and repeat for a third time. Total baking time is 15 minutes. 


To Serve:

A little olive and oil and fresh cracked pepper for dipping is always a treat!. 


Cooking note:

Placing a pot of boil water in the bottom of the oven can help to create a crustier baguette.


Storage Instructions:

Freezing is the best option. Simply throw it back in the oven to defrost.

Registered Dietitian

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© 2023 by Jack Achenbach


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