Crispy baguettes

Do you know the origin of the baguettes? France? No. It’s from Austria. The baguette was born in Vienna in the middle of the 19th century. Freshly baked baguettes with a crispy crust are a little challenging because you work with wet dough but they are worth the effort.


Recipe: Baguettes

Amount: 4 breads


Olive oil, for greasing
500 g white bread flour, plus extra for dusting
10 g salt
25 g yeast
370 ml water


  • At first lightly oil a plastic container with olive oil.
  • Then put the yeast into the bowl. Add ca. three-quarters of the water (300 ml) and begin mixing until the yeast is dissolved in the water. Next add flour and salt and combine them on low speed. Afterwards slowly add the remaining water. Continue to mix for 5-7 minutes, until you have a glossy, elastic dough.
  • Cover the bowl with cling film and leave the dough for 1 hour, or until it has at least doubled in size. The dough will be wet to the touch but still lively.
  • Dust your work area with flour. Also dust the dough with flour. Afterwards divide the dough into 4 pieces. Then form each piece into a 30 cm long sausage. Dust the sausage lightly with flour to avoid that it sticks too badly. Cover the baguettes with a clean tea towel and leave for 1 hour, or until the dough has at least doubled in size.
  • Meanwhile preheat the oven to 240C. Put a roasting tray in the bottom of the oven to heat up.
  • When the baguettes are risen, transfer them carefully to an oiled baking tray or use baking paper. You can also use a baguette baking tray to get the unique form of the bread. Also here use baking paper as the dough will stick to the form. It’s not funny to clean all the little holes. My form is not non-sticky whatever it claims.
  • To give the baguettes the authentic look, give the loaves some slashes with a very sharp knife or razor blade. Make a quick one direction slice without sawing back and forth.
  • Fill the heated roasting tray with hot water, to create steam. Put the bread into the oven. Bake for 20-25 minutes, or until the baguettes are golden-brown and have a slight sheen.
  • Finally cool the breads on a wire rack. You will hear them sizzling and cracking.


Baguettes aren’t perfectly round. And they might not look perfect at first but they smooth out as they rise. They continue to rise when they’re baking too.

Heat up the baguette in the oven to enjoy it for breakfast the next day. You can also use it for e.g. stuffing or croûtons.

You better like buns? No problem. Form 8 buns instead of bread loafs.

For seed lovers: Sprinkle your bread with nuts, seeds or roasted onions before baking.

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