A baguette (/ b æ ˈ ɡ ɛ t /; French: ⓘ) is a long, thin type of bread of French origin [3] that is commonly made from basic lean dough (the dough, not the shape, is defined by French law). [4] It is distinguishable by its length and crisp crust.

These crunchy baguettes feature a chewy interior riddled with holes, and a crisp, deep-golden crust. Create the perfect baguette with King Arthur Baking!

2020年8月11日 · A homemade baguette is a true treat! Better yet, this recipe requires only four simple ingredients and absolutely no kneading.

2019年5月15日 · There is nothing like a freshly baked French baguette on a Sunday morning. Or any morning for that matter. Crusty and beautifully colored on the outside, buttery soft and chewy on the inside, with a tiny bit of butter - it's one of my favorite breakfast foods.

2024年10月4日 · Learn how to make a baguette with our step-by-step guide loaded with photos and tips for kneading, proofing, scoring and baking. This guide will teach you how to make baguettes that look magnifique—like they belong in a French boulangerie.

2024年11月19日 · This bread machine French bread recipe yields homemade, oven-baked baguettes great for sandwiches and bruschetta or serving alongside cheese plates.

2022年12月4日 · At some point in every amateur bread baker’s life comes the desire to tackle the baguette, and for good reason: Great baguettes are hard to come by outside of France. The name baguette means “wand” or “stick,” referring to its long, slender shape.

2024年8月16日 · This baguette recipe has all the hallmarks of a proper French baguette, including a thin, ultra crispy crust, a light and tender interior, and an irregular crumb.

2025年3月21日 · This recipe makes 2 baguettes. A serving is approximately ¼ of a baguette. Use high-quality flour with a 12-14% protein content for best texture. However, all-purpose flour can be used in a pinch, though the results may not be as artisanal. Properly baked bread should be gold brown and sound hollow when tapped on the bottom.

Step 5: Let the dough rest and rise in a warm place for 1-2 hours, or until doubled in size (photo e.). Step 6: After the first rise, gently deflate the dough and turn it out onto a floured surface (photo f.). Step 7: Divide the dough into two equal pieces (photo g.). Step 8: Working with one piece at a time, shape the dough into a rectangle.Fold the long edges into the center, then roll the ...