I have been baking at least 2 times a week every since the weather started getting cooler. I revisited a recipe I had for French bread. The recipe is NOT authentic French bread, so I’m just going to call it a recipe for baguettes.
I made the recipe two days in a row because my family loved it so much. My 3 year old started dancing around and smacking his lips he enjoyed it so much! 10 minute of hands on time is so worth it when I know my family will enjoy the final product
The best part about this recipe is that it takes no time to put it together. After you mix the ingredients, all you have to do is wait. You don’t have to knead it, if you don’t want to. The dough is very forgiving and if you don’t have time to bake it the same day you mix it, you can just put it in the fridge until you are ready.
The second best thing about this baguette dough is the price. I did the math on these and it came out to $.18 per baguette! Where can you get 4 baguettes for less than a dollar???
If you want to start baking bread at home, you can grab a PDF of 3 easy no-knead recipes I created for you by clicking the button below.
Baguette Recipe Ingredients
2 Tablespoons Active Dry Yeast
2-1/2 cups Warm water (105-115° F)
7 cups all purpose Flour
1 tablespoon Salt
1 tablespoon Cornmeal (if desired)
Baguette Recipe Directions
Sprinkle yeast over water in a large bowl. Stir to dissolve yeast. Add all of the flour at once and mix until combined. You may have to get in there with your hands to make sure all the flour is incorporated.
Cover dough and let rest 30 minutes. Uncover and stretch and fold the dough over onto itself so the gluten develops more structure. Here is an example of what I mean.
Cover and let rise in a warm place (80 to 85° F) until double in size, about 1 hour. Press dough down to remove air bubbles. Divide the dough into 4 equal pieces and start shaping into baguettes.
Grease two baking sheets and sprinkle lightly with cornmeal. I have a baguette pan for this process, but a regular sheet pan works just fine.
Roll each piece of dough into a rectangle about 1/4 inch thick. Roll from the wide side, sealing tightly with each turn. Pull the dough gently to lengthen the loaf to 16 inches. Place loaves, seam side down, in a baguette pan or, diagonally if necessary, on prepared baking sheets.
Cut slits 2 inches apart and 1/4 inch deep on top of each loaf. Let rise in a warm place until double in size, about 30 to 45 minutes. Preheat oven to 375° F. Bake until lightly browned, about 20-25 minutes. Remove bread from baking sheet and cool on rack.