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Baguettes Cook Expert

Preparation : 20 min Resting : 2 hr
Cooking : 15 min Equipment :
Difficulty :
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Serves 2 baguettes :
1 sachet easy blend yeast (7g)
250 g bread flour
150 ml cold water
5 g salt
1Put all of the ingredients into the metal bowl. Start the BREAD/BRIOCHE programme. If the ingredients are not well combined, restart the programme by pressing Auto. Place the ball of dough in a floured bowl, cover with a damp cloth and set aside in a warm place to rest for 1 hour.
2Working with floured hands gently punch down the dough to knock the air out. Place the dough on a floured work surface and divide into 2 equal portions. Roll each portion using your fingers to form two baguettes of the same length. Line a baking tray with baking paper. Place the dough on the paper cover with oiled clingfilm and set it aside to rise in a warm place until it has doubled in size (about 1 hour).
3Preheat the oven to 220°C (210°C fan, gas mark 7/8) and put a little water into the drip pan. Lightly dust the baguettes with flour and score with the wet blade of a very sharp knife; bake for 15 to 20 minutes. To check if cooked, turn the baguettes over and tap the bottom—they should sound hollow. Cool on a rack.

© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

The result may vary depending on the flour used.


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Marlêne Cantan-Taylor


Nina JS

very easy and very pleased with results. i used dried yeast and didn?t read comments till after so didn?t half the quantity.


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