Most baguette recipes call for 24 hours of preparation and a specialist baguette tray for baking. You won’t need any of those for this recipe, simple free-form baguettes requiring only a couple of hours of your time.

Serves 4
  1. 500g Strong white flour, plus extra for dusting
  2. 10g Sugar
  3. 300ml Warm water
  4. 50g Unsalted butter, melted
  5. 7g Dried yeast
  6. 15g Fine salt
  1. Add the flour, sugar, water, butter and yeast to the bowl of a dough mixer. Mix on low speed for 2-3 minutes, add the salt and mix on a medium speed for a further 4 minutes resulting in a smooth, elastic dough.
  2. Cover the bowl with cling film and leave in a warm, draught-free place for an hour or until risen and doubled in size. Preheat the oven to 220C. Place a small ovenproof tray in the base of the oven.
  3. Dust a large ovenproof baking sheet with a little flour and divide the dough into four. Shape the dough pieces into logs and roll the ends to create a pointed shape. Cover loosely with cling film and leave to rise for 20 minutes.
  4. Using a sharp knife, slash each baguette four times across. Place in the oven and pour a little cold water onto the hot tray in the base of the oven. Quickly close the oven door and bake for 15 minutes. This step creates steam which results in a crusty baguette.
  5. Leave the baguettes to cool slightly before serving.
Artisan Traveller


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