We can easily buy a baguette from the supermarket or bakery, but why should we? The ones from the supermarket are often overly dense, cold and soft, while those at artisan (or normal) bakeries are overpriced and sometimes no different from those found in the supermarkets. Well, this led us to experiment and explore what goes into a baguette. In the process, we realised that good baguettes aren’t all that expensive or difficult to make at all. So here’s a recipe for some fun and yums. Enjoy! 🙂

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Makes 3 Baguettes (approx. 12 inches each)
Preparation time: 2 hr 10 mins (including proofing)
Cooking time: 25 – 30 mins (depending on your oven)
  • 3 1/2 cups of plain flour
  • 1 cup of warm water
  • 1 sachet (11g) of instant yeast
  • 1 tsp of sugar
  • 2 tsps of salt

  1. Mix the warm water, sugar and yeast in a small bowl and set aside to proof for about 5 minutes.
  2. Add the flour and salt along with the yeast mixture into a sand mixer’s bowl and mix on medium-low speed for about 5 to 7 minutes or until it is soft, smooth and very sticky.
  3. Lightly grease a bowl with some vegetable or olive oil and place the dough in the bowl. Grease the top and sides of the dough as well. Cover the bowl with cling wrap and place it in a warm place to proof for about an hour or until it has almost doubled in size (I simply leave it on the table, its Singapore climate, so its already warm anyway).
  4. Remove the dough from the bowl and place it on a floured surface. Gently cut into 3 equal pieces, roll each piece into a 12 inch roll and place them in a baguette pan.
  5. Cover with a cling wrap or towel and let them rise until doubled in size (about an hour).
  6. Preheat the oven to 250°C.
    Optional: Place one cast iron tray/ pan or smaller baking tray in the oven as well.
  7. Using a small knife, gently score the top of the dough before placing them in the oven. This will give the baguettes’ surface a nice pattern when they are baked.
  8. Place the baguette pan on the oven’s top shelf.
    Optional: Quickly add 1 cup of water (room temperature) into the cast iron tray/pan and shut the oven door immediately.
  9. Bake for about 25 – 30 minutes or until they are crispy and brown.
  10. Allow them to cool a bit before serving.

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