baguette french bread

Crafting the Perfect Baguette: My Tested Recipe Unveiled

Embark on a culinary adventure as I unveil my meticulously developed baguette recipe. Tested multiple times for excellence, this recipe promises to impress. Get ready for a step-by-step guide, insightful tips, and tricks that will elevate your baking game!

Get to know more about me

1. Ingredients: Explore the key components that make my baguette recipe unique and flavorful.
2. Preparation Steps: Follow along as I guide you through the detailed process, ensuring a successful outcome.
3. Tips and Tricks: Discover expert advice and techniques to achieve bakery-quality baguettes at home.
4. Kneading Process: Learn how to knead the dough using a Thermomix for efficiency, with a bonus section on hand-kneading for traditionalists.
5. Baking and Finishing: Uncover the secrets to achieving the perfect crust and crumb, and bring your baguettes to life.
6. Conclusion: Embrace the joy of baking and savor the rewarding experience of creating your own delicious baguettes.

Get ready to elevate your baking skills with my tested baguette recipe. Whether you opt for the convenience of a Thermomix or the artisanal touch of hand-kneading, this recipe is sure to delight your senses and impress your taste buds. Let's bake up some magic together!





  • 420g water
  • 2 tsp dried instant yeast or 30 g fresh yeast, crumbled
  • 1Tbsp sugar
  • 600 g bread flour ( or 00 flour )( or thin semolina flour)
  • 2 tsp salt
  • 45 g extra virgin olive oil, plus extra for greasing
  • Vinegar mixture included on the steps


Preparation steps: ( Using Thermomix)


  1. Lightly grease a large bowl with oil and set aside. Place  water and sugar  and yeast into mixing bowl and mix 2 min/100°F/speed 2.
  2. Add flour, oil and salt and knead Dough /3 min. Transfer dough into prepared bowl and work into a ball. Cover bowl with plastic wrap and leave to prove in a warm place until doubled in size
  3. Place hands in water and fold the dough 4 to 5 times, then let rest 15 min to 30 min (repeat 3 times)
  4. Cut the dough to 4 equal balls, then shape it like baguette
  5. Let the baguette rise until double in size, about 45 minutes to 1 hour.
  6. in the last 15 minutes, preheat the oven to 450F (230C) and place  a pan on the bottom of the oven.
  7. Prepare the  vinegar mixture by mixing in a spray bottle: 1 tbsp vinegar, 2 Tbsp water, 1 tbsp oil, 1 tbsp sugar, 1/2 tsp salt.
  8. Prepare another spray bottle with water only.
  9. When the baguette has risen. spray it with the vinegar mixture.
  10. Make 3 to 4 slices sideway on the top of the baguette with a sharp blade.
  11. Place the baguette in the oven.
  12. Pour one cup of boiled water onto the heated pan and spray the sides of the oven with water.
  13. Bake for 18-20 minutes or until the baguette achieve a beautiful golden-red color.



Preparation steps (using hand)

To knead baguette dough by hand:

 - Combine the ingredients in a mixing bowl, following your recipe.

- Use a wooden spoon or your hands to bring the ingredients together until a rough dough forms.

- Transfer the rough dough onto a clean, lightly floured surface.

- Begin kneading by pressing the dough with the heel of your hand, folding it over, then pressing again.
- Fold the top third of the dough towards you and press it down firmly with your fingers.
- Rotate the dough as you knead to ensure even mixing and gluten development.
- Continue folding, rotating, and pressing the dough for about 10-15 minutes until the dough becomes smooth and elastic.

- Follow the rising and baking steps as mentioned in the preparation steps


This recipe is created by Imane Artisan who has tested it numerous times to ensure successful results. If you try the recipe, please share your results with a review on my Instagram page "Imane Cooking Inspiration" or WhatsApp at +12026440007. Your feedback is greatly appreciated!

Scan the barcode to access all my social media platforms

Here are the links to the accessories that is helpful to make my baguette: 

Baguette Pan for Baking with Professional Proofing Cloth
* Bread Lame Knife/blade
* Spray Bottles with Sprayer



Tips & tricks

Here are some additional tips and tricks to help you achieve the best results.

1-Kneading baguette dough with a Thermomix is quicker and more consistent in terms of timing, ensuring efficient gluten development. In contrast, hand-kneading takes longer and requires practice to achieve the desired dough texture and elasticity. The choice depends on the baker's preference for speed and consistency versus the hands-on experience and skill development offered by manual kneading.

Kneading baguette dough with a Thermomix compared to kneading by hand offers some differences:

*Consistency*: Thermomix can provide consistent kneading, ensuring even gluten development throughout the dough, which may be more challenging to achieve consistently by hand.

 *Efficiency*: Thermomix kneads the dough efficiently and for a set time, reducing the physical effort required compared to kneading by hand, which can be tiring and time-consuming.

*Temperature Control*: Thermomix can maintain a consistent temperature during kneading, which is crucial for proper gluten development, whereas hand kneading may generate heat from friction, potentially affecting the dough temperature.

 *Precision*: Thermomix allows for precise control over kneading speed, time, and consistency, which can result in more reproducible dough quality compared to the variability that may occur with hand kneading.

*Hands-on Experience*: Kneading by hand provides a tactile experience that allows the baker to better feel the dough's texture and adjust as needed, offering a more intuitive approach to dough development.

*Skill Requirement*: While using a Thermomix for kneading is more straightforward, hand kneading requires skill and practice to develop the right feel for the dough's texture and elasticity.

Ultimately, both methods can be effective for kneading baguette dough, but the choice between using a Thermomix or kneading by hand may depend on factors such as convenience, desired consistency, and personal preference for the baking process.

2-When aiming for a successful crispy baguette, it is recommended to use bread flour due to its higher protein content compared to all-purpose flour. Bread flour typically contains around 12-14% protein, which helps create a stronger gluten structure when kneaded. This stronger gluten network contributes to a better rise and structure in the baguette, resulting in a lighter crumb and a crispier crust. The higher protein content in bread flour also allows the baguette to hold its shape well during rising and baking, leading to a more traditional and satisfying texture in the finished product.

3- For baguette-making, it is crucial to use the right type of yeast to ensure proper fermentation and rise. Active dry yeast or instant yeast are commonly used for baguette recipes.

*Active Dry Yeast*: Requires proofing in warm water with a bit of sugar before adding to the dough. It has a longer shelf life but may take longer to activate.

*Instant Yeast*: Can be added directly to the dry ingredients without proofing. It activates more quickly and is convenient for straight dough methods.

*Fresh yeast* also known as cake yeast or compressed yeast, is another option for baguette-making. It is a moist form of yeast that needs to be crumbled or dissolved in warm liquid before adding to the dough.

Fresh yeast can provide excellent leavening power and contribute to a distinct flavor in the bread. However, it has a shorter shelf life compared to dry yeast and may require more precise handling due to its perishable nature.

When using fresh yeast in baguette recipes, ensure it is fresh and active for optimal fermentation.

All types of yeast can work well for baguette recipes, but the method of incorporation may vary. Follow the recipe instructions to determine the appropriate type and quantity of yeast needed for your baguette dough.

4- The vapor or steam plays a crucial role in baking baguettes. When the baguette is placed in a hot oven with steam present, several key effects occur:

*Crust Formation*: The steam helps create a moist environment in the oven initially, allowing the dough to expand before the crust sets. This results in a crispy and light crust.

*Color Development*: The presence of steam helps promote caramelization on the crust, leading to a golden-brown color and enhancing the flavor.

*Oven Spring*: Steam contributes to "oven spring," where the dough rapidly expands in the oven due to the initial burst of heat and moisture, resulting in a lighter crumb structure.

4- The water spraying role involves misting water onto the dough or into the oven during baking. This process can:

*Enhance Crust Crispiness*: Water spraying helps maintain a humid environment in the oven, promoting a crispier crust.

*Color and Shine*: Water misting can contribute to a shiny appearance on the crust and aid in the development of a desirable color.

By utilizing both steam and water spraying techniques during the baking process, you can achieve a baguette with a crisp crust, excellent color, and a light, airy interior.

5- Rising and folding the dough multiple times during the baguette-making process is crucial for several reasons:

*Gluten Development*: Folding the dough helps develop gluten, which is essential for the structure and texture of the baguette. This strengthens the dough, allowing it to trap gases produced during fermentation, leading to a light and airy crumb.

 *Even Distribution of Yeast*: Folding the dough helps distribute the yeast evenly, ensuring consistent fermentation and rise throughout the dough. This results in a uniform texture and flavor in the finished baguette.

 *Improved Dough Structure*: The folding process helps align the gluten strands in the dough, creating a stronger and more elastic structure. This structure supports the dough during rising and shaping, contributing to a well-formed baguette with good volume.

 *Enhanced Flavor Development*: Folding the dough at intervals allows for better fermentation and flavor development. It helps distribute the sugars and byproducts of fermentation evenly, leading to a more complex and balanced flavor profile in the final baguette.

By incorporating the steps of rising, folding, and repeating the process multiple times, you can optimize gluten development, fermentation, and overall quality of the baguette, resulting in a light, airy crumb and a well-structured loaf with excellent flavor.

6- Spraying the baguette with a vinegar, oil, salt, sugar, and water mixture before baking can serve several purposes:

 *Crust Enhancement*: The mixture can help create a unique crust texture and appearance on the baguette, potentially leading to a crispier and more flavorful crust.

*Flavor Infusion*: The combination of vinegar, oil, salt, and sugar can add depth of flavor to the crust of the baguette, enhancing its overall taste profile.

*Color Development*: The mixture may contribute to the baguette's coloration during baking, potentially imparting a desirable golden hue to the crust.

*Moisture Retention*: The spraying action can help maintain a humid environment around the baguette in the initial stages of baking, which may assist in achieving a well-risen and evenly cooked loaf.

*Aesthetic Appeal*: The sprayed mixture can create a glossy finish on the crust, adding visual appeal to the finished baguette.

While unconventional, this spraying method can be an experimental technique to enhance the flavor, texture, and appearance of your baguette. It is recommended to test this method to see how it impacts the final product and adjust the recipe accordingly based on personal preferences.

In conclusion, I am thrilled to share my perfected baguette recipe with you. For a detailed video tutorial, visit my YouTube channel "Imane Cooking Inspiration." Scan the barcode to access all my social media platforms and contact information. If you are in the USA, feel free to contact me to purchase a Thermomix or learn how to earn one for free.


Scan the barcode to access all my social media platforms



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