Filter by


Preparation : 20 min Resting : 1 hr 40 min
Cooking : 15 min Equipment :
Difficulty :
Rating :
 3 rates
Download the recipe :

Serves 2 baguettes :
250 g strong white bread flour
12 g fresh yeast
150 ml water
5 g salt
1Stir the yeast into the water with a fork until it dissolves. Allow to rest for 1 minute.
2Place the salt, flour and yeast liquid in the main bowl fitted with the dough blade.
3Process for 1 minute or until the dough forms a ball.
4Take the dough out of the bowl with floured hands, roll it into a ball and place it in a large mixing bowl. Cover with cling film or a damp cloth. Allow to rise for approx. 1 hour.
5Flour your hands and knock back* the dough by giving it a few gentle punches. Transfer the dough to a floured worktop.
6Cut the dough into two equal parts. Roll each one into a thin baguette shape.
7Lay the baguettes on a baking tray lined with baking parchment and cover with a damp cloth. Prove* for 40 minutes.
820 minutes before the end of the proving time, fill the dripping pan in the oven with water and preheat your oven to 220 °C (gas mark 7).
9Dust the baguettes with flour and cut slashes in the top with the wet blade of a sharp knife.
10Bake for 15-20 minutes, keeping a close eye on them.
11To check that the baguettes are done, turn them over and give them a sharp knock. They should sound hollow. Cool on a wire tray.
Chef’s tip

never allow yeast to come into direct contact with salt.
You can double the amounts with the CS4200 and 5200 models.


Click here

Jillian Fenton

Recipe is easy to follow. Substitute 7g sachet of dry yeast for fresh. Bake on a baguette tray for an authentic finish.