Baguette from The Bread Bible by Rose Levy Beranbaum

  • all-purpose flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on August 15, 2021

    Best tasting baguettes I have made thus far. I don't regret buying European-style artisan flour and a baguette pan just for this. The crust was dark and crisp, although not quite that gorgeous blistering you see in bakeries (maybe a steam master is needed for that). The baguettes did not need the extra 5 minutes at 475 and possibly could have baked 5 minutes less at 450. Timing requires planning; I did mine over 3 days with the longest proof/chill times. Shaping instructions were slightly confusing and my baguettes ended up too long and slightly misshapen. For the initial preshape, make sure the logs are really stubby or the dough will quickly exceed 8" length.

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