I needed baguette for the garlic crumbs used as a topping for cassoulet which I prepared for The Daring Cook, Challenge. I was browsing through the web for the recipe and I saw this recipe here. I got two baguette breads. I prepared the crumbs with one baguette and the other one, we enjoyed with the cassoulet. It was so yummy..
Ingredients:
Previous day:
Flour-1 1/2cups
Warm Water-3/4cups
Instant Yeast-1/4 tsp
On the day:
Flour-1 1/4-1 1/2cups
Warm Water-1/3cup
Instant Yeast-1/4tsp
Honey-2tsp
Salt-to taste
Procedure:
1. Mix the previous day ingredients in a bowl with a wooden spoon.
2. The dough will be sticky.
3. Cover with wrap and set it on counter for 12-16hours.
4. Next morning, place this in a larger bowl. Add honey water and yeast. Mix with a wooden spoon till smooth and wet.
5. Let it rest for 10minutes.
6. Add salt and half of the flour and mix well.
7. Sprinkle flour on counter, pour the dough and sprinkle some more flour.
8. Knead it till it becomes soft and elastic.
9. Whenever you feel the dough sticky add some flour.
10. Knead it for 10minutes.
11. Oil a bowl and place the dough inside. Roll to coat.
12. Cover with wrap and let it rise for 1 ½ hours.
13. Pour the dough on counter, cut it into two.
14. Punch dough to let the air out.
15. Cover with wrap and let it rest for15 minutes.
16. Grease and dust a tray.
17. Shape each portion into a rectangle. Roll it tight and pinch seam.
18. Roll it into a log.
19. Place it seam side down on the tray.
20. Repeat for the other portion.
21. Cover with wrap and let it double.
22. Make incisions with a sharp knife and bake for 25 minutes or till it is golden brown.
23. Cool on wire rack.
Photo Tutorial:
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Mix previous day ingredients and cover with wrap |
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After fermenting |
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Add water, honey and yeast |
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Add half of the flour and prepare a sticky dough |
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On the counter, sprinkle flour, pour the dough and sprinkle some more flour |
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Prepare a soft and smooth dough and knead for 10 minutes |
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Oil a bowl and place the dough in it |
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After 1 1/2 hours |
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Punch out air and divide into two |
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Press well and cover with wrap |
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Press each portion into a rectangle |
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Roll it tight and pinch seams |
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Roll into a log |
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Apply oil on a butter paper and dust with flour. Place the logs on it |
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After the rise give incisions |
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Bake till golden brown |
Super, ma!!!
The baguette looks fabulous gayatri. I’ve book marked this 🙂
You are a seasoned baker..good job!!
US Masala
I luv baguette..can have it anytime…
wow…perfectly baked baguette….looks awesome
Looks so gud …I would love to hav them as garlic bread 😉
They are perfect!!!!
Baguette looks just perfect…Nicely baked..
Gayathri u r one amazing baker-love the varieties u bring to the table !
Gayathri baguettes looks super prefect..u rock gal..
Wow Gayathri!! u r rocking girl!!! Lotzzzzz of baked goodies!!!! Baguettes luks damn perfect!!!!!
Awesome presentation…like your blog…Am your happy follower now…:))
Tasty appetite
nice baguette! happy Baking!
nicely explainted steps….gud one!
very nice
Your tutorials are fantastic. good one!
lovely lovely baguette!!! baked at home…simply superb
Reva
Excellent gayathri!!
Wow!! lovely baguettes… nicely made and as usual very detailed tutorial..
Perfectly baked..you rock gal..so yummy
gayathri u r very talented…
Awesome!!!!
kurinji kathambam
Event : Healthy Recipe Hunt – Aval/Poha/Riceflakes
perfectly baked with a step by step demo.
Baguette looks superab dear..grt
It always looked good at a bakery.. but now i too can try to bake it at home. thanks..
ammaandbaby.blogspot.com/
perfect baguette!
that looks soft and perfectly baked..
Looks good gayathri..you are quite so much into baking..:)
Great tutorial. I usually use French baguette to eat italian food 🙂
Cathy
French Course Angel