41 Reviews of Fresh Baguette

From: UnknownChef86

On Jul 27, 2004

While I haven't tried this particular recipe yet, as a former professional breadmaker at a from-scratch bakery (and one who made countless loaves of french bread there), I can tell you that s'kat is definitely on the right track with the humidity in the oven for french bread, along with the slashing. It's essential for quality french bread. A couple of other hints/tips: Authentic french bread has no sugar in it. It's simply flour, water, salt and yeast. But it takes longer to rise. Make the dough using cold water (it's okay...it slows the yeast but won't kill it), cover it, stick it in the fridge and let it rise 12-18 hours. You may need to punch it down once or twice. Then pull it out of the fridge, let it warm a little, form it into a loaf, let it rise, bake as s'kat said...and you will be amazed at the flavor difference. Also, if possible, use bread flour (or add vital gluten to your all-purpose flour). It does make a difference in the dough, both in crumb and flexibility. Keep up the good work, s'kat...you're on the right track! P.S. If the crust of your french bread crackles...that's a good thing! It means you're doing a good job with the humidity!

From: spatchcock

On Jul 25, 2002

AWESOME! I made this the day before yesterday--divided the recipe in two to make TWO fresh baguettes--used one for a bruschetta and just ate the other plain! Your technique of putting water in the oven really makes a difference!! Thanks Skat!

From: duke8888

On Jan 2, 2002

I made this this weekened the only addition I did was add an eggwash to the top of the loaf, and it came out great made it on a pizza stone wtih some yellow cornmeal on the bottom. What a great breat recipie. "Anyone else have any other trade secrets on this?"

From: Tish

On Feb 28, 2003

This was a really easy recipe. I took a short cut and threw the ingredients in my bread machine to do the kneading and rise, then pulled it out for a second rise before separating it out into 4 mini baguettes. The outside was crusty and perfectly browned-my DH did brush it lightly with a little olive oil - the inside was soft and perfect. Thanks

From: Kim D.

On Jun 17, 2002

Awesome! This bread was soft on the inside and had a crispy crust on the outside... just perfect! I had to use regular all-purpose flour because that was all I had on hand, but it turned out just fine. I will definitely be making this again!

From: Young Structural

On Oct 6, 2002

Even though I don't think this recipe really needs another review, I have to say that it was amazing! I used whole wheat flour and a little extra sugar, but other than that held true to the recipe; and like everyone before me found this bread to be amazing!

From: Caz

On Mar 17, 2003

This was really great and restored my faith in my ability to make bread. It reminded me of the great bread we used to get in Brooklyn. I even forgot to add the sugar (duh) but it came out great anyway !! Crisp crust, tender inside. Thank you so much!

From: Marcy1

On Aug 6, 2002

Really excellent recipe! Very simple to make. We had it right out of the oven w/pasta last night, and if there's still some left tomorrow morning it will be french toast!

From: uberfrau

On Apr 27, 2002

Fantastic recipe! Super easy in the food processor. Definitely worth it!

From: Sheri-BDB

On Mar 27, 2003

Wonderful recipe! Smelled really great when it was cooking, and it turned out perfect. Thanks.