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Bakery-Style French Baguettes

Name: Bakery-Style French Baguettes
Yield: Makes 2 baguettes (15- by 3-inches each)
Cuisine: French
Ingredients: 1/8 teaspoon, instant yeast or 1/4 teaspoon regular dry yeast; 6 ounces (170 grams), bottled water (by weight) or spring water, 110 to 115 degrees; 6 ounces (170 grams), unbleached all-purpose flour, preferably King Arthur; 1/2 teaspoon, instant yeast or 3/4 teaspoon regular dry yeast; 4 ounces (113 grams), bottled water (by weight) or spring water, plus additional two teaspoons if necessary, 75 degrees; 10 ounces (283 grams), unbleached all-purpose flour, preferably King Arthur; 1 teaspoon, table salt; 1 , large egg white, beaten with 1 tablespoon water

21 comments

Appears in Cook's Illustrated March/April 2000

Desserts or Baked Goods

French

Breads

Why bother making baguettes at home? Months of testing and research resulted in a homemade baguette recipe that was actually worth the trouble.

SERVESMakes 2 baguettes (15- by 3-inches each)

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