Yeasted baguettes from Big Book of Bread: 125 Recipes for Every Baker (page 262) by King Arthur Baking Company

  • unbleached 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
  • Serves : 3 baguettes

  • EYB Comments

    Allow to stand at room temperature overnight.

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

  • Eat Your Books

    Allow to stand at room temperature overnight.

  • hibeez on March 03, 2026

    Ever since I took a baguette class at King Arthur, my husband has been hounding me to make more at home. I made these the day before serving with cheese fondue. The rise was slower than noted (it was bitter cold outside) and while I did use a pan with ice cubes, the gas stove does hold the steam well. My rolling/shaping was less than perfect and the bread was a little dense, but worked very well with the cheese fondue. Practice makes perfect! I'll keep trying.

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