5 Ingredients or Fewer
Dan Leader's 4-Hour Baguette
Popular on Food52
276 Reviews
brushjl
February 6, 2024
Yes, great baguette, just don't overcook it like it did. Twenty minutes in the oven max.
Wayne W.
June 9, 2023
This has come out beautifully. I do have one question: using baking steels and the required cast iron pan and the lengthy preheat burned the outside of my bread in 20 minutes. Not beyond edible, but darker than need be. Could I get away with 15-17 minutes, or would another adjustment be appropriate?
Charles
August 20, 2021
Nice, easy-to-follow recipe. Followed the advice to use hot/boiling water instead of ice cubes in my cast iron pan. Also, I "spritzed" the loaves periodically while they baked. Mine were done in 20 minutes. Turned out well - I'll bake these again
Robert V.
February 20, 2021
My bread looked pretty good, but it tasted bland. I think there is no substitute for time to "ripen" the dough.
NewBakerMike
January 16, 2023
Well, yes, but for emergency baguettes, this is pretty good. Perhaps a bit more salt? This is a to-go-with baguette, as in to go with soup, or to make into garlic bread.
Shaun
January 24, 2021
Made it today. Great color and flavor. Can really taste the salt but not complaining. Only issue I had was that I could not score it. I think the dough was too soft and would not allow the lame to cut it. Will make it again and again until perfected.
Linda C.
January 19, 2021
Made this over the weekend. Results were fabulous, but took two days to fully rise (including overnight in the fridge). I used bread flour instead of all-purpose. Could this have been the problem?
John
January 19, 2021
I never it rise in fridge ,it needs to be warm. Your yeast mite have been old Thats all i use is bread flour all trump high gluten
Linda C.
January 19, 2021
I put it in the fridge overnight because, after 5 hours of rising in a warm place (the first rise), I needed to go to bed! Each rise took 2 or 3 times longer than recipe notes. Yeast was fine two days earlier with a diff bread. I was just wondering if the bread flour made a difference -- I guess not -- will try again as the final result was fabulous.
mmsJack
May 8, 2022
cold-proving (cold rising) is a traditional and sometimes very useful method for dough. Use if for pizza dough almost weekly & it produces excellent, chewy, delicious dough every time.
Nikita
October 11, 2022
"Thats all i use is bread flour all trump high gluten"
Care to translate? Or add some punctuation to make what you've written make sense?
Care to translate? Or add some punctuation to make what you've written make sense?
karengraves99
March 3, 2024
I let mine rise in the fridge today as I had to go out suddenly. Is fine and ready to go!
Vinaigrette
July 9, 2020
This is a great recipe, especially for those who are new to baking bread. A baguette pan is ideal: it eliminates the need for the parchment-and-dish-towels part of the recipe. These baguettes are best the day they are baked; they tend to soften after a few hours.
F*Food52
June 21, 2020
Dropping ice cubes into a cast iron pan may warp it, and possibly crack it. I would recommend using room temp or even boiling water instead.
NewBakerMike
January 16, 2023
I use a very heavy dutch oven, but yes, for lighter cast iron, I think the already-hot-water would be a good plan.
Sherry A.
June 20, 2020
I live in fairly high altitude, so adjusted the temp to 450, and baked for 20 minutes. I followed the instructions with measurements rather than by weigh. The results were fabulous. Any leftover bread will be used in a baked French toast dish. Yum.
Cynthia
June 13, 2020
I just made this today. Pulled it out of the oven about 10 minutes ago. This was the first time I've made baguettes, and the first time in a long time that I've worked with yeast dough. Also, I recently moved from about 350 feet above sea level to a place that's about 7,000 feet. Soooooo. . .
First off, the loaves came out nicely. Great flavor and texture. I was nervous because this was my first attempt at baking anything at this altitude, let alone bread.
I made some adjustments to the liquid, the flour, and the yeast, based on what I'd read about high altitude baking. I think next time I might just adjust the yeast. Also, I think I set the oven temp too high, again for the altitude.
But even with my mistakes, this bread came out respectably well, and now I can't wait to make it again.
Really excellent recipe, and, quite possibly, fool-proof. This is a keeper.
First off, the loaves came out nicely. Great flavor and texture. I was nervous because this was my first attempt at baking anything at this altitude, let alone bread.
I made some adjustments to the liquid, the flour, and the yeast, based on what I'd read about high altitude baking. I think next time I might just adjust the yeast. Also, I think I set the oven temp too high, again for the altitude.
But even with my mistakes, this bread came out respectably well, and now I can't wait to make it again.
Really excellent recipe, and, quite possibly, fool-proof. This is a keeper.
jacqueline P.
May 23, 2020
I have made this twice. The first time I used the cup/spoon measurements. Bread looked good, but not enough flavour. Second time, I used gram measurements. Interestingly, 1 tsp of yeast is 2.83 grams (I used 3 grams) and 1/8 oz converts to 3.5 grams. Also 1.5 cups of water is 236.59 grams while 12 oz converts to 354.88 (I used 355 grams). Quite a difference. Both of the flour measurements converted to approximately 406 grams of flour. 3/8 oz of Kosher salt converts to 10.6 grams, while 3 tsp equals 18 grams (I used 18 grams). Again, quite a difference.
While the dough was quite wet, it was not hard to work with and I didn't concern myself with how much flour I added as I kneaded. Just did what worked.
I did have a little trouble getting the loaves into the oven the first time. I made the parchment paper dividers too high, so when stretched out they only just fit on the upturned pan in the oven. The second time around made them smaller so it worked just fine. The second batch looked and smelled delicious and had a far superior flavour.
While the dough was quite wet, it was not hard to work with and I didn't concern myself with how much flour I added as I kneaded. Just did what worked.
I did have a little trouble getting the loaves into the oven the first time. I made the parchment paper dividers too high, so when stretched out they only just fit on the upturned pan in the oven. The second time around made them smaller so it worked just fine. The second batch looked and smelled delicious and had a far superior flavour.
Carol C.
September 26, 2020
Jacqueline- I made this dough just now, using 406 g flour and 355g of water and what a mess- the dough will not come together after 15 mins of kneading and a good amount of extra flour! I have given up on this dough today, and will try again tomorrow using 406g flour and the lesser amount you mentioned above. I don’t understand how novice bakers are able to make this work. Thanks for your groundwork, tho- it’s been an education!
Carol C.
September 26, 2020
Update- my bread came out amazing! I decided to do what I could with the dough after it rose- it was good! Still don’t like how difficult this dough is to work with- I just don’t get how all the reviews say this is an easy recipe.
chimpo
January 14, 2021
I think I see your water problem. 1 cup (not 1.5) of water is 236.59g/cc/ml. 1.5 cups of water is actually 354.89g/cc/ml, as in the recipe.
Gigi P.
June 8, 2023
Thank you SO much for adding the gram weights! I just won’t use recipes with Imperial measures and my scale doesn’t do 1/8 oz.
Kayla F.
May 18, 2020
Does anyone have feedback on how to bake these with a gas oven?
Debra G.
May 27, 2020
I followed the direction using my gas oven and both times it turned out perfectly.
F*Food52
June 21, 2020
Gas ovens work well, assuming you have a good thermostat in it. If you are worried about it, get an oven thermometer to check accuracy. If you have one, try using a Dutch Oven to bake in. You won't have to muck about with the water in the oven, and it will be a much more consistent temperature. Down sides to dutch ovens are their limited dimensions, and remembering to take the lid off after 20 minutes. Minor plus is just setting a loaf into it, while it rests on parchment paper - super easy clean up afterwards!
Garth
May 10, 2020
Not only is this an essential baguette recipe, it gave me techniques that I consistently use every time I make a leavened product: activating the yeast, mixing wet and dry ingredients then just letting that 'shaggy' result set for 10-15 minutes, .... Can be used for sandwiches, dipping, slathered in butter, French toast, or eaten in totality straight from the oven.
Emily A.
April 29, 2020
This was quick and easy to make and my family loved it! So much better and fresher than store bought French bread. I only baked the baguettes for 20 minutes. Will be making this over and over again.
Mary C.
April 25, 2020
I’ve made this bread many times and always loved the results
Regarding the discussion about cups vs weight there’s a lot more to it. Also depends on weather/humidity and how old your flour is
The dough should be a little sticky (higher hydration) to create those big holes
I also added 1/4 cup of wheat germ which gives the bread a little nuttier taste as if it had fermented hours longer
Regarding the discussion about cups vs weight there’s a lot more to it. Also depends on weather/humidity and how old your flour is
The dough should be a little sticky (higher hydration) to create those big holes
I also added 1/4 cup of wheat germ which gives the bread a little nuttier taste as if it had fermented hours longer
Paige C.
April 11, 2020
6th time I'm making this? Thought I'd finally review. Quality QUALITY recipe for beginners. I have made it for bahn mis, hoagies, dipping bread, mussels dipping bread, and for regular toast. THE CROWD FAVORITE (DONT KNOCK IT) California French Bread! It's 1part mayo, 1 part grated parm (I prefer from the can), and 1 part sliced green onions. Mix and slather on bias crostini sized slices. Broil til bubbly. I like the density of the bread because it holds up a goopy delish topping. I've never had a bad loaf from this recipe but I do prefer making it by weight. So good with salted butter and radishes too. 😍 IT'S GENIUS!
I have added a little bit of water. Like 1/2 cup in the cast iron pan. As I'm putting in the bread. I close the oven really fast so the steam doesn't escape. Just for giggles. I like the crusty result.
I have added a little bit of water. Like 1/2 cup in the cast iron pan. As I'm putting in the bread. I close the oven really fast so the steam doesn't escape. Just for giggles. I like the crusty result.
mmsJack
May 8, 2022
Ha! My cousin makes that "Cali French bread" our family appetizer Christmas eve party only she uses party rye bread. Crowd fav indeed!
Jeffrey P.
April 10, 2020
This is a great base recipe. Tried it once by measuring cup and ended up with a nice, but perhaps overly dry/dense loaf that was very easy to knead/work at every step. Tried it again by weight, and ended up with a much wetter dough that required a lot of working, scraping, flouring and reflouring, but yielded beautiful results. Perfect crust, air pockets, nicely chewy texture throughout, utterly delicious. Be sure to work it enough to achieve that elasticity, and it can stand to proof a little longer than in the recipe, but obviously just use your eyes and judgment. Perfect for butter and soft cheeses, but also makes for fantastic hotdog/hot sub sandwich bread.
Mary S.
April 8, 2020
So, this is not a review as I haven't baked it yet, but ya'll, this is bread, not a cake. The amount of flour used in bread is an "or so" amount, not an exact amount. The amount you use can depend on the weather, altitude, and your attitude toward it. You are creating--it is an art and can be tweaked. Looking forward to baking it tomorrow.
Paulette K.
March 23, 2020
I checked America's Test Kitchen and I cup of flour is noted as 5 ounces.
Should the recipe be for 16.25 ounces of flour. This would certainly stop problems for people that weigh their flour like it did. My dough was too wet to work with.
Should the recipe be for 16.25 ounces of flour. This would certainly stop problems for people that weigh their flour like it did. My dough was too wet to work with.
John
March 23, 2020
Get a digital scale they are pretty cheap today , it's better then using cups and spoons
Paulette K.
March 23, 2020
I used a scale. My point is that the weight should be 16.25 ounces not the 14.66 in the recipe, I think the people that measure out the flour at 3.25 cups will have a different dough than those that weigh out 14.66 ounces.
F*Food52
June 21, 2020
Sourdough bread is normally a rather wet dough. You may want to watch some more videos, and see the variations.
Lady D.
March 18, 2020
Working from home during the COVID-19 self iso, made this in between serving clients on line and on phone. First time making baguettes. OMG!!!! mind blown. This is awesome. Hubs can't stop eating it and he says he is swearing off carbs. I usually attempt sourdough so this lower hydration was a lovely change and very easy to deal with - will keep making it - at least till hubs tells me to stop! LOL
meegs
February 15, 2020
I made this today. Turned out decent. The loaves were a bit misshapen and the crumb a bit dense but not bad. They had an excellent flavor. I used weight for my measurements and the dough was too sticky to knead without continually re-flouring my board and hands. I think ultimately that may have contributed to the bit denser crumb. How do you knead sticky dough? I will definitely make again and see if I can’t master it. This is the first bread I’ve baked in years and I’m excited to get back into the practice. This is the first time I’ve ever baked baguettes. The recipe was easy enough to follow and I supplemented by watching a few Youtube videos with some pointers. Cheers!!
Courtney
February 15, 2020
I made it yesterday and again today. When I knead it I actually just leave it in the bowl and make sure only to use my palm. I don’t add any flour to it. It sticks some to my hand but not enough that I care. It definitely got less sticky as I went. I might try leaving it as one big round loaf at some point. It’s so delicious! I’m obsessed!
Courtney
February 15, 2020
I made this bread yesterday for the first time. I haven’t made any type of bread for probably 10 years and never a baguette. I was able to make it in between dropping off/picking up my 4 year old from preschool. I used basic measuring cups and was flying to get it done so nothing was very precise I’d say. I used foil instead of parchment bc I didn’t have any. I also sprinkled salt on top right before it went into oven. It turned out incredible!! My mom came over for dinner and compared it to a nearby bakery that has the absolute best baguettes!
Phil A.
December 11, 2019
Yeah so this didn't work, like at all. 1) Why do so many recipes try to get clever with the amount of yeast needed, my scale won't do fractions that small so I had to eyeball like half a packet on the understanding that each packet is 1/4oz. 2) What on earth is with the difference between flour by weight and flour by volume? I measured my solids by weight and got an crazy runny batter, basically, instead of a dough. I kept throwing spoonfulls of flour into the mixer to try to get it to solidify and not be so sticky and then once I got there it just didn't rise after almost 2 hours. It seems like there's way too much salt in this recipe...is it all the salt messing with the yeast?
If I try this one again I might go volume instead of weight on the flour and just use the full packet of yeast, anyone try that variant?
If I try this one again I might go volume instead of weight on the flour and just use the full packet of yeast, anyone try that variant?
Carol C.
March 9, 2019
Hi. Just tried this recipe. Results not great. Please share: home cooks with normal environmental conditions in your kitchen, how did your bread TRULY come out? It is winter, and bearing in mind differing levels of humidity, I figured this recipe might require slightly LESS water than the recipe recommended, but I didn’t listen to my gut, and it ended up that my dough was too sticky, so I had to add more flour that The amount suggested in the recipe. So instead of my kneading taking 10 minutes, it took about 25. Still didn’t get a smooth elastic dough, and I lost my courage and stopped kneading. The first rise took about 1 1/2 hours, and when I thought it was good, it was still sticky. How can regular bakers at home follow this recipe with good results? I finally baked my loaves and they were done after 20 minutes, but we’re flat, and way too salty! I used kosher salt, not diamond crystal. Any comments? Advice?
Joe
November 3, 2019
Follow the directions exactly! Been making this recipe for years, never fails. I can’t bake anything else to save my life.
DC
February 21, 2019
Loved this recipe and followed it to the letter the first time and kneaded it by hand for 10 minutes (you will need quite a bit of flour to dust the dough). The second time, I made it in the mixer where I used the dough hook for 7 minutes then kneaded by hand for final 2 minutes. Both worked great. Excellent flavor. Will be making this on a regular basis.
Courtney
January 20, 2019
My first bread - EVER. I did look up a few things that weren’t clear for a newbie but it was more about making sure I was doing it right and not a knock on the recipe. My husband and kids devoured at dinner (with some terrific French butter with sea salt). I will make this again and again. And I agree, the kneading was awesome therapy. And the times between rises allowed me to relax but stay close to kitchen. It was a very chill experience. Loved it.
Joelle
January 9, 2019
I put a package of yeast ( 2 1/2 tsp) instead of 1 tsp.
1 1/2 tsp of kosher salt instead of 3 tsp.
I also used a spray bottle to spray water on the breads every three minutes for the first nine minutes.
The breads were delicious. Especially with homemade chicken liver pate or Nutella. Yum.
Made this bread three times during the Xmas Holliday’s .
Thank you.
1 1/2 tsp of kosher salt instead of 3 tsp.
I also used a spray bottle to spray water on the breads every three minutes for the first nine minutes.
The breads were delicious. Especially with homemade chicken liver pate or Nutella. Yum.
Made this bread three times during the Xmas Holliday’s .
Thank you.
sharskee
June 27, 2018
There are so many bad and vague steps in this recipe. It's incredibly imprecise and also hard to follow (such as with forming the dough). I had to consult other sources several times after the second proof. It was a frustrating recipe for sure. I'd look elsewhere.
N
June 24, 2018
Not sure what happened, but my dough is not rising. This isn't the first time I have made bread, and normally I don't use a cool oven to let it rise, but this just hasn't worked for me. I live in a sub-tropical region, but I measured out everything and did what was instructed. Any ideas what could have gone wrong? I am using active dry yeast, bread flour, and table salt.
Anastasia W.
June 24, 2018
How was the consistency of the dough? It should be fairly soft and moist. In my experience, when the dough is too tough, it doesn't rise well, like it's too heavy for the yeast to push up
N
June 25, 2018
The dough was very tough. I was actually surprised how tough, but I thought that is what was wanted because 3.25 c of flour and 1.5 c of water don't make a moist dough. After reading the comments, I realized everyone who had a good outcome used the weight (which I will be sure to do next time).
I managed to salvage it by adding more water, yeast, and flour, and kneading all together and leaving to rise overnight. I don't think it is considered a baguette, but at least I got some bread!
I managed to salvage it by adding more water, yeast, and flour, and kneading all together and leaving to rise overnight. I don't think it is considered a baguette, but at least I got some bread!
ss
August 20, 2018
try wetter dough and less salt. Wetter dough will rise much faster, and salt tends to retard yeast development.
Connie S.
September 8, 2019
This is a very(!) wet dough...85% hydration so it should have been very soft. The only way to make sure you got the measurements right is to weigh vs measure the flour. It will make a huge difference for you! If it’s just too wet to work with you can add a little more flour during kneading. But add carefully...too much flour will make it tough.
Cynthia
April 20, 2018
Oooo! I love these baguettes! I make bread 3x a week or more, and wanted to try this recipe. The first baguette is gone; must've been a whirlwind in my kitchen. I measured with cups [my scale is temperamental]. Mine turned out blond too, but I didn't care. Absolutely delicious - my husband and sons are never blasé about my breads but they were just astounded at how great these turned out. I wish everyone could have some - there would be no wars. People would be busy saying "Ummmm! May I have more?" instead of fighting. ;) Thanks again.
Julia J.
April 5, 2018
I followed the recipe exactly and somehow managed to end up with very blonde loaves after thirty minutes of baking. I can't figure out what I did wrong.
ss
August 20, 2018
I'd try spraying the loaves with a water mister first, instead of the ice cube method. I spray them right before they enter the oven, and then after a few minutes, I quickly open the oven door and throw in half a cup of water onto the oven floor. Hope it helps!
m M.
April 9, 2020
Some years ago I contacted King Arthur flour about my bread not browning and was told it was over-proofed ie I let it rise too long.
Dawn S.
March 1, 2018
Heaven!!! I have baked with yeast only twice before with much too dense, unpalatable results (I'm cooking at altitude) and this was my third try. I was super nervous but the warm, heavenly baguette I am currently snacking on is, well, I have no words. I am shocked and in heaven! It's perfect!!
Mandy B.
January 28, 2018
Just made this recipe today. Best/prettiest/tastiest/easiest baguettes I've made yet. Thank you!!
Emily
November 26, 2017
Hello - I really enjoy making my own bread but often don't eat it all in the first sitting. What suggestions do ya'll have for storing a baguette that won't fit in a traditional zip-loc? Not expecting a lot of longevity without preservatives or refrigeration, but something that can get me a few days without a stale end would be great. Thanks for any advice y'all can share.
Anastasia W.
November 27, 2017
It does get stale after a day or so, but I would just toast it. If you want it to store longer, I would pre-slice and freeze. you can pull out a slice or two at a time and toast. That's what I'd do with baguettes in general
Athena P.
February 9, 2019
(Sorry, darn fingers!)
anyway, a good bread box made a huge positive difference in our bread-keeping. Also, I store extra bread in a linen bread bag as plastic softens the sturdy crusts we prefer. Wesco is the best bread box in the US; got ours at Amazon. Good luck!
anyway, a good bread box made a huge positive difference in our bread-keeping. Also, I store extra bread in a linen bread bag as plastic softens the sturdy crusts we prefer. Wesco is the best bread box in the US; got ours at Amazon. Good luck!
Anastasia W.
August 13, 2017
Just made this recipe. They are by far the prettiest baguettes I've ever made
David O.
March 18, 2017
The measurements of flour don't agree with each other. 3 1/4 cups does not weigh 14 2/3 oz.
Betsy W.
December 15, 2017
The cups are only given as a guide because some people break down into tears when they have to weigh ingredients. The same portion of the same flour on one day won't weigh the exactly the same amount the next day. Weight is more accurate and generally used for precise bakers. The reason for the weight changes from day to day has to do with the ambient humidity which will affect the weight of the flour, depending on how much is absorbed or evaporated off.
Janet C.
February 8, 2019
That's why you go by the weight. Believe it or not, not all 1 cup measures are 1 cup measures. When weights are given, use them. Get a nice digital scale.
Gabrielle
October 9, 2016
I made the recipe exactly as written and it came out beautifully. So delicious warm with butter. Thanks so much!
Helen S.
October 2, 2016
Why not just dissolve the yeast, put the flour and salt in the mixer, add the wet ingredients and mix for 3 minutes? Adding the salt after adding the flour is counterproductive. Kneading is kneading whether you do it in a mixer or by hand. My mother did it by hand because she didn't have a mixer that would do it for her. Making things more difficult is not genius - it is exactly the opposite. However, I live in the midwest where we are more practical.
Sandy H.
October 3, 2016
And obnoxious? Might you have shared your thoughts without the snark? Sheesh...don't know why you even bother reading blogs like this one.
Helen S.
October 3, 2016
Hi Sandy - Having owned an upscale bakery for 23 years and presently a pastry chef for a 4 star, 4 diamond restaurant, I am coming at this from experience and not snark. I have written 3 books and have a blog, www.pastrieslikeapro.com. It is a blog of my love affair with pastry and baking having done it professionally for about 30 years now. It is a teaching blog that has lots of photos to walk you through whatever I am doing. The point I was making is, this recipe is a basic bread recipe made by the most difficult method imaginable. Why? That's just a question, not snark.
Sandy H.
October 3, 2016
The tenor in your response strikes my ear more kindly than the original "we are more practical", implying the rest of the country is somehow inferior and impractical. I certainly respect your journey and the knowledge you have acquired through countless hours of dough experience (which the very nature of dough demands). Your point is not lost, the first time and again now. It wasn't the message, rather, the delivery. It would be my privilege, Helen, to get to know you as I too, share a love of the craft.
Trish
October 9, 2016
Read the introduction! The recipe is intended for anyone to use regardless of equipment available. And delaying adding salt allows yeast to develop better. I
Claudia T.
December 9, 2018
I think beginner recipes now specify to keep the salt and yeast apart, so people who don't realize how much yeast is a living thing won't kill all their yeast by dumping salt onto it. I have seen it in a multiple beginner books, the warning to not add the yeast and salt at the same time, or to keep them on opposite sides of the bowl at first, etc.
Susan P.
February 8, 2019
Helen, Someone with 23 years experience should know that the purpose of mixing the flour, yeast and water is not to make things more difficult, but rather it is an important step in breadbaking called "autolyse." Some breadmakers, like Chad Robertson of Tartine do this step before adding any yeast (in his case, sourdough starter). He lets his go overnight. Regardless of all these variations, it is always done before adding the salt. I can't recite the precise reasons for doing this step and why before the salt - you can Google it - but letting the flour rest and absorb the liquid before proceeding to salt and beyond supposed to lead to a better result. It's not "counterproductive."
Miles
September 28, 2016
Just made these again and because I was distracted made two major mistakes. First I forgot the salt and had to add it after I'don't kneaded it and, second, I forgot the folding part. Having done (or not done) all that, the loaves still turned out. Flat, but tasted good. Going to made bread crumbs and make more, with no distractions. So definitely try these! BTW I use instant yeast and have used both APRIL and bread flour.
Kootenaygirl
September 9, 2016
If you are on the fence about these, give them a try. I had started the process before I read the reviews, so I was aprehensive, but they were great. It's a tasty, crusty baguette...super simple to make and I highly recommend them to anyone who, like me, wants to avoid a trip to the shops.
Elizabeth
April 2, 2016
These were amazing! We love Panera's baguettes and think these are even better! Thanks!
Tamar G.
February 6, 2016
I have been following this discussion for months. At the risk of being totally negative, I must say that this recipe is nothing special and kind of flawed. I bake bread often and have made far better loaves than this....even when I am just winging it. I wanted this recipe to blow me away.but mostly it was just a multi-step endeavor that was mediocre. Sorry all.
elizabeth M.
April 7, 2016
I agree - and wish I would have read your comments earlier. After adding the salt and mixing it was a goopy mess...I've had better luck winging it too.
Jacqueline O.
February 6, 2016
I use parchment paper at high temperature. The bud says 425 f. I've used it at much higher temps with no disasters.
John
February 6, 2016
When I make any bread that calls crispty crust , after the beads in the oven about 5 min. I throw in 1/4 water (i have a stone on the bottom)and that makes enough steam.
Smaug
February 6, 2016
This is too hot for parchment or any silicone product. You could use foil, or the old towel method. You could also use a perforated baguette pan; they work very well. This isn't the first time I've seen ice used for steam (the recipe I learned baguettes from used shaved ice in a dutch oven full of nuts and bolts). I suppose there's some sort of theory behind this, but hot water makes perfectly good steam; it does need to be added somewhat slowly.
Vanessa
January 31, 2016
I made this with bread flour and it was definitely not tasty. Didn't rise well and I followed all instructions. What a waste of time.
tamater S.
January 31, 2016
I'm wondering if your bread flour was #1 - unbleached? and #2 - was it very fresh? I've made bread trying to use up old flour and found it wanting, which is why I ask. And there are other things that can contribute to bread not rising well: ingredients too cold, not given enough rising time, old yeast, and maybe something, like too much salt accidentaly added. I'm sorry it didn't work out for you. I don't (can't) eat bread any more, but I used to like this recipe.
Smaug
February 6, 2016
No earthly reason this recipe wouldn't work with bread flour, the problem is elsewhere.
ss
August 20, 2018
you might try a bit more water and a bit less salt... wetter dough will rise faster, and salt tends to retard yeast development. You can also add salt later in the process.
jakestavis
January 23, 2016
anyone ever done this with part whole wheat flour?
tamater S.
January 23, 2016
I always use whole wheat, including this recipe. It's denser, but that's what we're used to around these parts. :-)
CWeid
December 23, 2015
I just made this bread and it turned out tasty with a nice crisp crust but the inside was a bit dense, and not as light and fluffy as a baguette should be. How to prevent/correct this?
kat G.
December 28, 2015
Try using bread flour instead of all purpose next time or adding vital wheat gluten to the all purpose. It has more gluten and help create the light airy bubbly bread you get at a bakery
Sarah
December 2, 2015
I'm all about loading your oven when baking bread, but let me tell you - dumping ice cubes into your lovingly seasoned cast iron pan then letting it bake will result in a thin rusty layer covering the skillet. I speak from experience, as I did this when making a crusty white boule that called for the same step. I'd recommend using a sheet pan for the ice cubes, place your cast iron upside down on a rack to aid in heating the oven.
nicole.lee
December 2, 2015
Can anyone offer further explanation to step #4? I'm trying to picture how the paper should be folded and the towels wrapped for support, but having a difficult time understanding. Excited to make the recipe, but want to do it right!
Kristen M.
December 2, 2015
Check out the full step-by-step article here—there are photos that should help with the whole process! https://food52.com/blog/10044-dan-leader-s-4-hour-baguette
Miles
November 21, 2015
This recipe and technique is practically fool-proof. Here's why I say that. I made up a batch using KAF bread flour, used freezer paper for the parchment (I was out), not thinking that I couldn't transfer the bread into the oven. So, I had to get the dough off the freezer paper after it had risen, reshaped, re-rose and, while they didn't look pretty, they still tasted fantastic. I used instant yeast and mix it directly into the flour. Unbelievable! Thanks!
Medooka
November 21, 2015
With the suggested amount of flour and water my dough turned completely wet and sticky. Should I keep adding flour until the consistency is ok for kneading? Would that negatively affect the outcome? I used King Arthur non bleached white flour.
Smaug
February 6, 2016
No. Baguette dough should be wet and sticky- just barely handlable (of course that's a word).
drake R.
August 29, 2015
if you mill your own flour with a stone grinder, can you add amaranth or einkorn flour? If you own a baguette pan can you use that with out the stone. Finally, if you have a convection what would be the time difference.
tamater S.
August 29, 2015
1 - For new flours, I experiment using 1/4 of the new flour to the recipe mix. If you've got experience making breads, then paying attention to the consistency of the dough, if it's the same as the dough you usually make, then it usually bakes up the same. If you don't have much experience, then just add a bit more each time you make dough. When you start not liking the results, you've hit your limit for that particular addition. Also, there're books & websites specifically for nontraditional grains.
2 - Yes, you can use a baguette pan; I always do, and have with this recipe.
3 - My oven is convection, and I go by whatever temp the recipe calls for.
2 - Yes, you can use a baguette pan; I always do, and have with this recipe.
3 - My oven is convection, and I go by whatever temp the recipe calls for.
slmbrunton
August 15, 2015
Could you use this recipe and make a standard round loaf instead of baguettes?
mizerychik
August 24, 2015
I've made this in round loaves, individual rolls, baguettes, and with the standard "French" setting in my bread machine. Every time it turns out excellent. I'm pretty sure that as long as your yeast is active, it's impossible to mess up this recipe.
Beverly I.
June 4, 2015
I made this for the first time Wednesday and it did take about 4 hours. My bread was nice and crusty on the outside and a moist chewy inside with air holes. I thought it was quite good. Thanks for sharing.
Pia S.
May 27, 2015
Hello - has anyone tried doing this using a natural starter instead of dry yeast? Would be interested in thoughts on proportions. Thanks!
sheryl
October 4, 2015
this recipe is perfect as is, but i've also made using a natural starter... turns out great...adds more "depth" to the flavor of the bread. i've used both 1/2 cup and a full cup of starter... depends on your starters density. also i use this recipe to make a boule. enjoy!
beekeeper
April 2, 2015
My only complaint would be the use of canola oil which is almost all GMO. About the only oil left that is not GMO is olive oil.
tamater S.
April 3, 2015
I believe organic oils would be non-GMO; Spectrum oils, for example. Or you could use butter or coconut oil, as well as the olive oil that you mentioned.
beekeeper
April 3, 2015
You are correct. I live in a small town with no access to organic oils so I usually don't think of them. Thanks for the heads up.
Nancy D.
August 6, 2015
Don't be too sure: http://www.businessinsider.com/fake-olive-oil-2012-1?op=1
tamater S.
August 7, 2015
That kind of thing always has, and always will be around. Especially if the price is much cheaper than it 'should' be - be suspicious. When I was a kid, dogfish shark was punched into the shape of scallops! Nowadays I can afford to patronize companies like Spectrum and Eden Foods (which I trust implicitly). This wasn't always the case. I still have to prioritize my food choices. For example, in order to afford certain things I believe to be of utmost importance, I spend a lot of time gardening. (For example, I grow cabbages, as buying organic ones for making sauerkraut and winter storage, as the But it's worth it in the end. Oils are very important to me, and over time I use less and less of them. Oh yeah, treat them like gold, with proper storage and BB dates. Thanks for the article, Nancy.
Edward
March 18, 2015
It could be the water you're using too. Try bottled spring water and yeast that has a good use date,if the yeast isn't that fresh you won't get the rise no matter what. The room temperature has a lot to do with the rise also. I've made this recipe proofing it in my microwave,just put it in and close the door. An oven that's gas will work too,the pilot light provides enough heat. Put a small pan of hot water over the area of the pilot light and put the loaves in the oven,it should rise there with no problems. Hope this helps you Jill and Jean! :)
Jean
March 18, 2015
Mine didn't rise easier, I think I'll stick to the no knead bread, I was so looking forward to this working! Maybe I'll try instant yeast next time.
Carole S.
March 18, 2015
I have baguette molds as well as cloth liners--
I make bread at least once a week and these are always a favorite.
I make bread at least once a week and these are always a favorite.
Jill
March 14, 2015
My bread did not rise. I have never made bread before so I am clueless as to why that might be? Mine turned out flat and dense but I want to try it again!
tamater S.
March 16, 2015
I love answering questions like this, but at this time I'm swamped with planting seeds in their little pots. So as it seems nobody else has time to answer the question, I'll give you this tip: Google (or DuckDuckGo) "My bread did not rise." There are certain classic thing new bakers do. It's not complicated, and I hope you do it, because I'd hate to see a new baker give up before they get going - fresh bread being the luxury that it is, and it being such an appreciated gift. All the best in happy baking to you!
Julie
March 19, 2015
Three common reasons bread doesn't rise:
Inactive yeast - was your water too hot or your yeast too old?
Rise temp too cold - was your room cool? If so, double the rise time.
Too little structure - more time spent kneading
Inactive yeast - was your water too hot or your yeast too old?
Rise temp too cold - was your room cool? If so, double the rise time.
Too little structure - more time spent kneading
Emma
March 8, 2015
Apologies if this has already been answered. I'm totally out of parchment paper - could I use aluminum foil in its place?
Thanks!
Thanks!
tamater S.
March 9, 2015
I just mist with oil or lightly schmeer the oil on, and then dust the pan with flour. The first couple times you do it, it might be a little messy, but you'll get the hang of it. You can also sprinkle cornmeal on the bottom, and when you take the bread out of the pan, run your knife around the sides to loosen, and that's fine too.
Yeah, you can use aluminum foil, but tiny bits can stick to the bread, and these can be very hard to see and remove, and you might find yourself asking why you bothered. I try not to use parchment, aluminum, and paper towels, to minimize waste/resources, but do have parchment and aluminum on hand. It's just that thinking about it in advance, I can almost always find a way not to have to use them.
Yeah, you can use aluminum foil, but tiny bits can stick to the bread, and these can be very hard to see and remove, and you might find yourself asking why you bothered. I try not to use parchment, aluminum, and paper towels, to minimize waste/resources, but do have parchment and aluminum on hand. It's just that thinking about it in advance, I can almost always find a way not to have to use them.
stevemr
February 14, 2015
Has anyone experimented with different flours or flour brands. The recipe calls for all purpose. How would bread flour change the results? What about store brand all purpose vs high end like King Arthur?
Jacqueline O.
February 14, 2015
I used Rogers All purpose, which is a great store brand in Canada. I had no problems with the recipe and the results were fantastic. Hope that helps
samaar
March 14, 2015
I have used store brand flour and King Arthur and the difference has not been too great. Also, I have run out of AP flour and subbed in a cups worth of semolina which I preferred. It makes the bread chewier.
Tan K.
March 22, 2015
Stevemr bread flour works too. As bread flour has higher gluten, it will hold the structure better and you will end up with a lighter, more airy crumb. However, as most all purpose flour are finer, the texture of your crumb won't be as smooth.
Miles
January 28, 2015
This is a great and easy recipe. I used instant yeast (saf-instant). I baked one loaf (which we ate), par-baked the second and then froze that and the remaining dough. We baked the frozen par-baked one and while it didn't rise as much as the first - it was still like brand-new home-baked bread. The crust was perfect. Thank you so much!
Edward
January 27, 2015
I would like for all of you to bake these loaves of bread and send them to me! Thanks! :)
Erik S.
January 25, 2015
Good Starting point, but I had to modify it quite a bit to get it to work properly:
10g yeast
10g Sugar
10g Salt
415g Flour
375ml water (heated to 125f)
Cut into 2 loaves (3 basically makes sandwich rolls)
Bake 45 mins
The rest of the processes good. Leads to a nicely textured, flavourful bread.
10g yeast
10g Sugar
10g Salt
415g Flour
375ml water (heated to 125f)
Cut into 2 loaves (3 basically makes sandwich rolls)
Bake 45 mins
The rest of the processes good. Leads to a nicely textured, flavourful bread.
Rebecca @.
January 21, 2015
I just wanted to say that your directions are exquisite. My eleven-year old daughter made this start-to-finish, by herself, and it was amazing!!
Julie
January 19, 2015
Active dry yeast won't foam in warm water unless there is a pinch of sugar.
You can bypass the entire yeast-in-warm-water step by using instant/ rapid rise yeast instead of active dry. Use 3/4 tsp of instant yeast in place of the 1 tsp active dry and just stir it into the flour. No need to mix it with water first.
You can bypass the entire yeast-in-warm-water step by using instant/ rapid rise yeast instead of active dry. Use 3/4 tsp of instant yeast in place of the 1 tsp active dry and just stir it into the flour. No need to mix it with water first.
Julie
January 20, 2015
It really does work! Many authors do prefer instant yeast and write recipes that call for it. The only exception might be pizza, where active dry yeast can help make a dough that is easier to stretch into shape.
Ness
January 27, 2015
The main reason people prefer active dry yeast over instant is a greater depth of flavour. I'm not sure how much of a difference it makes, but I like to know that my yeast is still alive by proofing it.
If you're using active dry yeast, definitely put a little sugar* into the water.
*or honey, or juice, or ice cream, or really anything sweet. I've even had melted gummy bears work!
If you're using active dry yeast, definitely put a little sugar* into the water.
*or honey, or juice, or ice cream, or really anything sweet. I've even had melted gummy bears work!
Nelly
January 27, 2015
Gummy bears? That's hilarious! So you've had honey work for you? I've tried it and it didn't work for me. I'd love to use anything other than sugar. Maybe maple syrup would work?
Ness
January 27, 2015
I used the honey for a great braided wreath bread, and it was great! Raw honey though, not the stuff in plastic teddy bear squeeze bottles. As for maple syrup, I don't see why not! I'd love to hear how that works out for you if you try it :)
Julie
March 18, 2015
Active dry yeast can produce better flavors than instant - but only if you use the same quantity for both. The reason is that active dry rises dough more slowly, and a slower rise produces more flavor. By using 3/4 the amount of instant yeast, instead of a 1:1 substitution, the rise times are the same, flavor is developed and the bread making process is simpler :)
susan
January 15, 2015
Wow, this absolutely worked for me, with the kitchen towel rollups and the recipe as is. Great and chewy baguette. I thought it was a lot of salt, but the bread tastes fine. I may decrease it by a little next time and see how it goes. I did make one change - I left the loaves on the parchment and ON the baking sheet in the final rise and then put the whole thing in the oven; I did not do a transfer onto a hot baking sheet as prescribed.
John
January 10, 2015
They make a pan for French bread,they work great you don't need a rimless sheet pan or parchment.
Terry
January 9, 2015
Just finished baking and; thankfully, I had no trouble. I used Rapid Rise highly active yeast (Fleischman's). I also added 1 teaspoon of sugar because so many reviewers had problems with the first step and used this change. The crust is incredibly crunchy! bu I don't think the bread has any flavor. Slathering on the butter works well! I would make these again.
leigh F.
January 7, 2015
I don't have a rimless baking sheet. Is it necessary to move the loaves to a hot pan that's in the oven?
Thanks.
Leigh
Thanks.
Leigh
Amy
January 7, 2015
I shared this recipe with my Swiss colleagues. One commented that his wife does not like the taste of the yeast here in the states. Is there a recommended brand of yeast or one that is more European in flavor than our standard varieties found in the market? (fleischmanns)
stardust4300
February 7, 2015
You can always use instant potato flakes instead of yeast. My friend has Chrohn Disease and we can't use yeast.
Emily L.
January 6, 2015
As others have stated below, my yeast did not get foamy and (possibly as a result) my loaves did not rise at all! They are long flat hard pancakes as opposed to the beautiful loaves pictured above. Any tips? Would love to be able to add baguettes in to my staple bread recipes.
Justcookin
January 6, 2015
Hi Emily -
Did you check the temperature of the water? I always use a thermometer to make sure. Having the rest of your equipment at room temp should help. If your yeast is fresh there should be no problem. As stated previously, you can add a little sugar -even 1/2 t would help the yeast. You might consider were you had the bread rise - check out methods using the oven to proof or I set it on the top of the stove , covered with the oven on. I hope this helps -
Did you check the temperature of the water? I always use a thermometer to make sure. Having the rest of your equipment at room temp should help. If your yeast is fresh there should be no problem. As stated previously, you can add a little sugar -even 1/2 t would help the yeast. You might consider were you had the bread rise - check out methods using the oven to proof or I set it on the top of the stove , covered with the oven on. I hope this helps -
Chris S.
March 7, 2015
Sounds like dead yeast--don't let it sit too long; it's worth buying new. And keep it in the fridge.
Janet K.
December 20, 2014
I made this on a whim. My yeast didn't foam, but it did "work", so I figured it would be okay, and so it was. I did consider adding sugar and might the next time. I also didn't find the dough terribly wet, though I added some flour at each process. Also, since I was kneading by hand, 10 minutes seemed like a LOT of kneading, so I went with the smooth and elastic part, rather than the time. For the salt, I added roughly 2 t of plain old sea salt and I found it a bit bland. I will probably up the quantity and add it with the flour the next time, instead of after. The texture was a bit dense, so maybe more kneading....but the crust was wonderful. Also, I didn't even make it to 20 minutes, at about 18 it was going to be burnt if I left it in any longer. But all in all, delicious, easy, and not so daunting that I wouldn't do it again.
Genevieve K.
January 15, 2015
10 minutes is a standard time for hand kneading. It helps you form the gluten chains that then will allow for the gas pockets to help the loaf rise and make the holes inside.
Liz L.
November 27, 2014
These came out beautifully and tasted excellent. I did have to add almost an equal amount of sugar to the yeast to get it to foam as well as lower the temperature to 100-105 degrees instead of the 115 as stated above. My dough doubled every time except for the last time when in the 14" rolls. They only puffed up just a tiny bit. Once baked, the texture of the bread was thicker and denser (and heavier!) like a Ciabatta instead of the light, gaps of air, french baguette style. Did anyone get the true baguette texture and have tips to share if so?
J
December 9, 2014
I had the same experience with the first loaf. I saved half the dough in the fridge and tried again a day later-this second loaf was perfect!!! It looked so sad when I put it in the oven, but puffed up within 5 minutes and came out perfect with big holes and excellent flavor/texture!!
Ariane V.
November 18, 2014
Can someone help with a more detailed explanation? I'm not a native speaker and i'm having trouble interpreting what happens in step 4. Can someone help? "Lift paper between ropes to form pleats; place two tightly rolled kitchen towels under long edges of paper, creating supports for the loaves", like under the baguettes? I don't get it.
Justcookin
November 18, 2014
The "ropes" are the loaves of bread. Place the bread loaves on the parchment paper leaving space between the loaves. Raise up the parchment paper between the loaves of bread and crease them so that the loaves stay long and formed as baguettes. roll up two towels and place them on each end under the parchment paper parallel to the loaves. This will help hold the loaves in place and allow them to raise and stay in the baguette shape. I hope this helps!
Kristen M.
November 18, 2014
The step-by-step photos in the article will help too! https://food52.com/blog/10044-dan-leader-s-4-hour-baguette
tamater S.
January 28, 2015
Thanks for that link. Used to be able to get those step-by-step pics by clicking the white > arrows… so what happened, did something change? I have to admit, I'm confused. I wasn't going to bake the bread because of that, and when I read a comment by rebecca, (displaced housewife) saying her 11 year old daughter making the bread, I became, aside from being confused: embarrassed, too!
tamater S.
January 28, 2015
Ok, thanks to the pics, which made everything crystal clear, I'm now heading into step 4 of the process, and it looks like it's going to be a great batch of bread tonight.
tamater S.
January 29, 2015
It waa very good. The wettest dough I've ever baked with. So tonight I did another batch, but doubled it, and even though I tried to do exact measurements, it was just a teeny bit less wet. Doubled the loaf sizes, (as opposed to baking 6) baked in long pans, and it's good too. So, ok, it's my new go-to for white flour bread. Or at least my husband says he hopes so. Thanks to everybody including all the great comments.
Boomdog02
October 16, 2014
I'm thinking these baguettes are all I need for dinner..with some nice sweet butter and a glass of vino!
John
October 10, 2014
Hi,I put the yeast in the bowl then add the warm water and wisk it,try addind a teaspoon or less of sugar .Sometimes mine doesn't get foamy but the dough still rises .
alidee06
October 10, 2014
I am really hoping someone can help me. I CAN NOT get my yeast to get foamy! I went through three packets the first time I tried this. I am using a thermometer to reach around 115 deg. and then sprinkling the yeast in. Nothing. I threw away that yeast and bought a different brand. Again, nothing! I have tried tap water, bottled water and filtered tap water. What is going on?! HELP, I just want to make some bread!
Tracie
October 10, 2014
This happened to me as well. I think my water was too hot even though I used a thermometer. I finally just put warm water in and it finally started to do something. I think I must have been killing it with the hot water.
sevenfaces
October 16, 2014
Alidee - when I was making another type of bread, I found that sprinkling the yeast over a lesser amount of warm water (1/4 C) and letting it sit without whisking at all seemed to encourage a very foamy result (in general I've found the less I disturb the initial mixture of yeast and water, the foamier my results). I hope that helps, if you can bear to try again!
sevenfaces
October 16, 2014
I should say, the other bread recipe was 1t yeast : 1/4C water. So in this recipe I think you would need 3/4C to start. Then add the rest of the water when you add the flour and etc.
Boomdog02
October 16, 2014
could be H2o was too hot...should be baby bottle warm. Also a sprinkle/pinch of sugar or honey-helps activate the yeast and gets it foamy. I also cover the bowl with plastic wrap while it activates.
Jenny
November 4, 2014
I've found that sprinkling a little sugar in my yeast ensures that it gets activated everytime I've tried!
Jacqueline O.
November 18, 2014
I use instant yeast for all of my bread making, which you just add to the flour dry. regular yeast is usually activated with warm water to ensure its still viable.
sevenfaces
October 5, 2014
These baguettes turned out EXACTLY as they look in the photo, an occurrence so rare I actually screamed (for joy) when they came out of the oven! I also had to add a heaped teaspoon of sugar to my yeast to bring it to life, and it was a very very wet dough - I must have added about 1/2C flour in total across the whole process (most of it during kneading) and it turned out beautifully. SO HAPPY with the results. I ate it fresh with jam and cream. :)
shellie
September 30, 2014
Question about the salt. It says "3
teaspoons (3/8 ounces) Diamond Crystal kosher salt (note: if using a fine-grained salt like table salt, fine sea salt or other brands of kosher salt, you will need to use a smaller volume)" -- but is the 3/8 ounces a measure by weight, as opposed to volume? (I think it's weight, since Google tells me that 3 teaspoons is 0.5 oz, and I assume that means volume....) If it's weight, then can we just use 3/8 oz of any type of salt?
teaspoons (3/8 ounces) Diamond Crystal kosher salt (note: if using a fine-grained salt like table salt, fine sea salt or other brands of kosher salt, you will need to use a smaller volume)" -- but is the 3/8 ounces a measure by weight, as opposed to volume? (I think it's weight, since Google tells me that 3 teaspoons is 0.5 oz, and I assume that means volume....) If it's weight, then can we just use 3/8 oz of any type of salt?
Genevieve K.
January 15, 2015
I'm assuming that they're going by a teaspoon measure, not the weight, since the reference to kosher salt would mean that there's a little less salt in the measure because kosher is a flake salt versus granular. (Hence the "use less of a fine grain salt" comment)
Cindy F.
June 2, 2014
Re AnnieHynes and epic fail - I had the same problem - water and yeast - nothing happened - thought my yeast was dead - but then added a bit of sugar to the yeast/water and it worked beautifully - this is my new baguette recipe.
Maureen O.
May 6, 2014
I tossed a bit of asiago cheese and herbs de provence on top for the last 7 min of one of the loaves. With three you can try out something new on one of them every time.
Jacqueline O.
April 20, 2014
Made this for Easter Dinner. Amazing and fast. 3 tsp of flaked salt is perfect. No idea if r)3 recipe was wrong before or people were using the wrong kind of salt. Gut this is great. I Agee it's not pretty, but I will take more time shaping the ropes. 1 was perfect by fluck.
Mark A.
April 16, 2014
Everything was glorious until I read the ingrediant canola oil. Why would I want an Industrial Age product requiring solvents to produce from a plant that had traditionally produced fuel oil? There are better alternatives available that are constant with my values.
Still, it loos yummy and I'm sure will be when I've made it.
Still, it loos yummy and I'm sure will be when I've made it.
pjcamp
May 11, 2014
Canola is a cultivar of rapeseed, developed through cross breeding to eliminate the bitter flavor. Rapeseed is one of the oldest cultivated plants, used in Japan and China for 2000 years and in India for 4000 years. If you're opposed to the use of hexane as a solvent in the extraction process, then you also have to swear off soybean oil, sunflower oil, safflower oil, grapeseed oil, in fact basically every oil except olive, and even then you have to be careful to pass on the pomace oil. On the other hand, Spectrum Naturals produces canola oil with an expeller press and no solvents.
Not sure exactly what your values are unless they involve urban legends and antiscientific attitudes. I am sure, however, that you meant to say "consistent," not constant. "Constant with my values" doesn't mean anything.
Not sure exactly what your values are unless they involve urban legends and antiscientific attitudes. I am sure, however, that you meant to say "consistent," not constant. "Constant with my values" doesn't mean anything.
Boomdog02
October 16, 2014
Jeez...chill out and use olive oil! From the sound of your comment, I expect you've built a mud and soil oven in your yard, fueled only by dead driftwood you find while scavenging the shoreline for shellfish, like early homo sapien.
Justcookin
April 15, 2014
Made this yesterday and it was AMAZING! My finicky son (bread aficionado) ate one whole loaf and then some. My husband loved it! Thanks!
seeabigail
April 15, 2014
just finished making this! still hot but i'm sure it will taste amazing! any tips on how to make it a bit prettier? i'd love to make them as beautiful as the one in the picture! :)
Justcookin
April 14, 2014
Why don't you just use 1T of salt? (3t = 1T) makes it so much easier! My bread was not so sticky. I have it made into loaves and rising! Can't wait to try it!!!
leanne P.
April 14, 2014
Winner, winner, chicken dinner! Wow, love it. I too cheated and used the KitchenAid for the kneading. Last night a loaf with homemade cavatelli. This morning, avocado toast.
mark D.
April 10, 2014
This is superb. We let the loaves bake an extra minute for a crispier crust.
Use sweet butter and you jave a trip to france in your mouth.
Use sweet butter and you jave a trip to france in your mouth.
Andrea Y.
April 6, 2014
I made this the first time 2 weeks ago and they came out beautifully - the most beautiful and authentic looking and tasting baguettes I have ever made. Followed the recipe exactly with no problems. Making it again today to go with homemade spaghetti and meatballs. yum.
Lynn
April 2, 2014
The bread was very tasty but not pretty! It was kinda flat, was it to wet? We froze the last baguette after it was baked and made a pannin with it, amazing!
Maya
March 31, 2014
Made this yesterday, added 1 1/2 tsp of kosher salt and decided to cheat using the food processor to knead the dough. It was EPIC. Thank you so much for the wonderful recipe! :)
AnnieHynes
March 30, 2014
Epic fail for me. Nothing rose. I make the no knead sandwich bread every week so I really don't know what went wrong, except the water and yeast never bloomed, no matter what the temp of the water was... I tried everything
flourgirl
March 30, 2014
I loved the idea of this recipe but not the use of white flour so, I substituted 1 cup whole wheat flour and a 1/4 cup dark rye flour for part of the total flour required. I realized I would then need more water (hydration), so I upped the H2O by roughly 1/2 a cup and held my breath that it would be okay....not too sticky to work with (I did everything in a stand mixer). I let the dough sit for the proscribed 20 minutes and seeing that it was indeed very wet, added another 1/2 cup unbleached white flour and let the mixer do the work, which gave me a dough that was not hard to proceed with. All in all, I was very happy with my 3 lovely wheaten baguettes and they did not last long. They were far superior to any I have bought and I will definitely make these again :)
Curtis C.
March 29, 2014
I have never made bread before, I have tried this 2 times today and my dough is just so wet an sticky kneading it is a lost cause, I end up with dough gloves. Im weighing the ingredients out but just no luck :(
cookbooksareforeveryone
March 29, 2014
Do not despair. just add some flour as you try to fold….I bet i added another half cup (a bit at each stage.) and it worked great.
tamater S.
March 30, 2014
Dough gloves - That's funny, Curtis! It made me remember when I first learned to bake bread. I think I added an extra 1/4 cup flour. Even though I knew this was supposed to be a wet dough, there's wet and then there's so wet you know it's not gonna work. That just takes experience. Thanks for the laugh!
Sabine
April 13, 2014
You´re right about the dough gloves (really funny indeed). I had the same problem, such a wet dough at first, but by adding I guess about 1-2 handful extra flour while kneading the bread turned out absolutely fine - after 10-15 min it became the smoothest, silkiest bread dough I´ve ever made (was impressed with myself, or the recipe, or both).
smbpc
March 29, 2014
Made bread on a rainy Saturday afternoon. Excellent results. The dough is quite wet, 122% hydration, so a little hard to handle but very nice crispy loaves with good texture. Makes a rainy day nice.
maria.kudla
March 29, 2014
This was not a good recipe for my carb craving self -- it came out way too good. Don't expect the bread to last past tonight. :-) (PS... I used just slightly less that 3 tsp KOSHER salt. Tastes just right to me.:))
pratlir
March 29, 2014
All this hookah about salt!! Please do no forget that the salt is not put in with the years as the salt will kill the yeast. Put yeast on one side of the flour and salt on the other!
John
March 29, 2014
My son is a baker ,he told me to blend the salt in the flour before adding to the yeast mixture.1 1/2 ts of Kosher salt was 3/8 of a ounce
lwh02
March 28, 2014
I think it was originally written as 4tsp, which would make a difference, but even more importantly, all salts don't measure the same....if you weigh it, you should be good. But on the record, 4 tsp of Morton salt is waaaay too much! Learned that one the hard way.
tamater S.
March 28, 2014
I made this bread today, and decided after reading the comments, to go ahead with the 3t. kosher salt, and the bread is wonderful, **burp** I had some while it was still warm, and am now making 'Toad in the hole' as part of my partner's dinner.
Thanks, Dan!
P.S. am wondering if the 'too salty' folks may have used a T. or perhaps miscounted the t.s?
Thanks, Dan!
P.S. am wondering if the 'too salty' folks may have used a T. or perhaps miscounted the t.s?
May
March 29, 2014
That's a stretch, tamater, to assume those of us who went with 4 tsp are incapable of literacy or basic arithmetic! I think it's perhaps more likely that you came to this recipe well after it had been edited, as it originally called for four teaspoons of some fancy kosher salt, not 3 tsp (or 3/8 ounce), or four tablespoons, or anything else.
cookbooksareforeveryone
March 28, 2014
I will add to the mayhem....Weighed everything yeast got a little active(not foamy). Used king A bread flour and then Used the dough hook on my stand mixer for ten minutes and this is the wettest stuff. I added a little flour just to get it to quasi ball. We will see if it rises. Any suggestions? Was it the fancy bread flour? Help?
kbrown910
March 29, 2014
My dough was very wet and sticky as well. Added a bit more flour to bring it together. Currently on first rise. Btw: I always use King Arthur flour for my breads
May
March 28, 2014
Is anyone still following this little storm in a bread pan? I had so much dough, by the time I'd doubled it to halve the salt, that I stuck it in a covered bowl in the fridge, and I've been baking a little loaf for breakfast and another for supper for a couple of days.....and it's improved each time! The dough has become chewier, and the crust crispier.
okaykate
March 28, 2014
Any thoughts on how this might freeze (and the best way to do it) if I wanted to prep the baguettes but bake them off one at a time?
John
March 28, 2014
I found when you freeze the dough the doesn't come out the same.I bake all the loafs off,let them cool then freeze them.When you want a loaf take one out let defrost put in a 425 oven for 5-8 min. it crisped right up.
John
March 29, 2014
Hi, 8 min .would be to long for this bread,i do it that long for my rye bread. Try 3-4 min. have to see what works for you.
sofie
March 28, 2014
Am I the only one that dont get why the dough has to be put in the cold oven to rise? can't it just be left in the bowl on the counter?
Cant wait to make this!
Cant wait to make this!
margothand
March 28, 2014
Cliff hanger! Something got dropped in correcting the ingredient line for salt because the instructions and closed parens are missing at the end -- after "or" -- where it says: (note: if using a fine-grained salt like table salt or
Kristen M.
March 28, 2014
Thank you margothand -- I just fixed that, but I'm hoping to clarify the salt amounts even more with more testing.
petitbleu
March 28, 2014
I just tried this and am very happy with the results, but next time I will definitely cut the salt by a teaspoon. It's delicious bread, but too salty, and I think the amount of salt may even have impacted the rising capabilities of the yeast. But this is a great starting point! Thanks for sharing!
frolicandetour
March 27, 2014
This was the best bread I have ever made myself! I reduced the salt a bit, but followed the recipe otherwise. I can't stop fussing over how crispy and delicious the crust is, and how soft and perfect the inside turned out...can't stop eating it, either. :)
peg D.
March 27, 2014
Salt definitely adds to the flavor of bread, but I was curious why such a large increase, from 1 teaspoon to 4 teaspoons?
Kristen M.
March 27, 2014
Here's what I posted on the article page, and I just remeasured as well: Unless our scale is off (and I'm working on getting another check!), 10 grams or 3/8 ounce, as this recipe has been published in several places, comes out just scant of 4 teaspoons of Diamond Crystal kosher salt, and we much preferred the results to smaller amounts of salt. If you use a finer grained kosher, sea, or table salt, you should use a smaller amount by volume, the same amount by weight. (Unless you prefer less salt in your bread -- then feel free to decrease, but we liked it this way!)
Nelly
March 27, 2014
I can never seem to get my yeast to foam without adding sugar. And no different with this recipe. Does anyone else have that problem? None of you used sugar in your yeast-water mixture and it foamed? I'd rather not add sugar if it will work without it.
mikefromholden
March 27, 2014
Thank you for clarifying the Salt amount. I was puzzled by it since 3/8 ounce came to slightly more 1 tsp in my kitchen.
mikefromholden
March 27, 2014
I'm sorry the reply arrows confused me and I replied to you instead of another person.
cfihunter
March 27, 2014
Nelly, you don't need the yeast to do a full foam. I did not add any sugar and the baguettes turned out great. I'm actually eating part of one for lunch right now :)
Nelly
March 27, 2014
Really? Ok! I already did a second round adding a tsp of sugar. :( Darn! I've tried many times to make bread with out sugar and it never rises. Then I end up with really dense, stone like rolls.
May
March 27, 2014
I just posted this on the other version of this recipe here on Food52, but it's worth posting here also:
Good grief!!! I just looked at the Saveur link for this recipe, and it asks for A TEASPOON AND A HALF OF KOSHER SALT, not 4 teaspoons, lol: no small wonder my dough tasted like a packet of salted potato chips!
I made another batch of the dough - salt-free - and mixed the two together, left overnight, and baked this morning, and it was fine. Nothing special, just a regular loaf of bread, shaped like a baguette....
Good grief!!! I just looked at the Saveur link for this recipe, and it asks for A TEASPOON AND A HALF OF KOSHER SALT, not 4 teaspoons, lol: no small wonder my dough tasted like a packet of salted potato chips!
I made another batch of the dough - salt-free - and mixed the two together, left overnight, and baked this morning, and it was fine. Nothing special, just a regular loaf of bread, shaped like a baguette....
mikefromholden
March 27, 2014
Thank you for clarifying the Salt amount. I was puzzled by it since 3/8 ounce came to slightly more 1 tsp in my kitchen.
May
March 27, 2014
Got it - thanks, Kristen. It was definitely much saltier than a baguette would normally be, and I used 3 tsp of the salt I have by the stove ("Balein sea salt iodized fine crystals" it says on the blue tub), vs the recommended 4 tsp of Kosher salt in your version of the recipe (I got that substitution recommendation off the 'net - guess it wasn't a good one!). I see that very accurate scales are now on my shopping list. :)
May
March 30, 2014
Kristen - I'm giving this recipe another go today, having bought better scales, and Mr M and I tried this a couple of times - weighed the salt (normal table salt) and then measured it, and it works out at a hair over 2 tsp.
May
March 30, 2014
Ta dah! Turned out perfect - good chew, crispy crust, great taste (that might be our high quality Canadian flour ;) ).
A T.
March 26, 2014
I made these today and they are excellent. I followed the instructions, weighed everything, and wow - I'm really surprised these things came out of my oven! A definite keeper. I might cut the salt by 1/2 to 1 tsp, but otherwise - thank you!
cfihunter
March 26, 2014
Just pulled this out of the oven. Oh my Hannah is this stuff good. Great recipe. I did cut back a bit on the salt. Only 2 tsps but followed the rest of the recipe. Overall a pretty easy to follow recipe. And samanthaalison, I used a stand mixer for the kneading and only did it for 5 minutes.
samanthaalison
March 26, 2014
If you're using the food processor, is it still 10 minutes of kneading? Should I use the dough blade or the regular blade?
Kristen M.
March 27, 2014
In a similar recipe, William Alexander processes for "45 seconds or more, until a ball forms and starting flying around the processor bowl."
cfihunter
March 26, 2014
Now to figure out what else to have for dinner.
Ashley M.
March 26, 2014
You don't need anything! Just bread :) HAHA JK - I love serving these cut up into thicker rounds with balsamic vinegar, evoo, fresh basil, tomato slices, fresh mozzarella and a little salt. Put it all on the table and let everyone make their own concoctions! Alternatively you could just put out different cheeses, meats and spreads!
John
March 26, 2014
ice cubes --good idea I always throw some water on the oven bottom 2 min. after my bread is baking.
Abby @.
March 26, 2014
How would you store these? And about how long would they last? I could probably eat three baguettes in a few days, but I probably shouldn't....
Thanks!
Thanks!
Ashley M.
March 26, 2014
When I make them, I store them by wrapping them in some parchment paper and then aluminum foil - this probably isn't correct, but Food52 did an article a while back re: proper bread storage that you could Google and read about. We go through the bread pretty quickly in my house too, but I usually end up using one that doesn't "last" for homemade breadcrumbs and / or croutons. I'd say a few days for just cutting off a piece and eating!
lwh02
March 26, 2014
Are you sure the amount of salt is correct?
Kristen M.
March 26, 2014
Yes, when I tested this, 3/8 ounce came out to about 4 teaspoons of Diamond Crystal kosher salt, which we preferred to the 1 1/2 teaspoons kosher salt listed on Saveur (they may have used a different kind of kosher salt in their testing). If you go by weight, you'll be safe no matter what!
Diane V.
March 26, 2014
I'm having trouble understanding the towel concept. Can someone dumb this down for me?
Tammy H.
March 26, 2014
You can see a visual of the towel concept here:
http://food52.com/blog/10044-dan-leader-s-4-hour-baguette?utm_source=FOOD52+Subscribers+List&utm_campaign=448f4a24b4-Midweek_Edit_Only_3_26_2014&utm_medium=email&utm_term=0_191568346e-448f4a24b4-18769925&mc_cid=448f4a24b4&mc_eid=cc0abe5964
http://food52.com/blog/10044-dan-leader-s-4-hour-baguette?utm_source=FOOD52+Subscribers+List&utm_campaign=448f4a24b4-Midweek_Edit_Only_3_26_2014&utm_medium=email&utm_term=0_191568346e-448f4a24b4-18769925&mc_cid=448f4a24b4&mc_eid=cc0abe5964
Kristen M.
March 26, 2014
Diane, I'll post savorthis' great response here too so others can see:
You are just trying to help shape the baguettes while they rise. The towels keep them in place so they are a nice round shape instead of flattened out. The parchment keeps them from sticking together. I actually have a baguette pan that was my dad's- it is two half tubes connected on the long side- and it helps the baguettes rise and bake perfectly.
You are just trying to help shape the baguettes while they rise. The towels keep them in place so they are a nice round shape instead of flattened out. The parchment keeps them from sticking together. I actually have a baguette pan that was my dad's- it is two half tubes connected on the long side- and it helps the baguettes rise and bake perfectly.
Diane V.
March 26, 2014
I have seen the baguette pans you are referring to. Thanks for the help everyone!
Diana B.
March 26, 2014
I've got one of these baguette pans, too! Can I just line it with parchment and let two of the loaves rise (and bake) in that?
elsiecat
April 9, 2018
Replying 4 years later to say I did just that and it worked great. I'm sure you know that by now, but this is for anybody else who just found the recipe!
See what other Food52ers are saying.