My favourite Baguettes (French bread stick)

Baguettes are, quite possibly, the western world’s most-loved bread. The reason being that this starchy good, with its morish texture and savoury crumb is simply and utterly divine…It’s the ideal accompaniment to any cheese and cold cut of meat, it’s best friend with terrines and  pâtés and it doesn’t fail to impress when married with jams or chocolate spreads. It’s practically perfect in every way…Apart from the fact that, unless you are in France or you own an industrial strength oven and proving cell, it is very difficult to re-create at home. Lucky for you, I am a bread-obsessed woman, and I have spent the last few weeks attempting to adjust various baguette recipes to suit my very normal oven and kitchen appliances. I have had many disappointments, and then eventually, last Sunday..Eureka! I cracked it. I cannot wait to share this with you, bread-lovers worldwide. For those of you as obsessed (read “insane”) as I am, I have worked out a recipe that uses natural sourdough yeast. But I have not forgotten the rest of you, probably a much saner percentage of readers, who will never go through the trouble of cultivating natural yeast for weeks and would rather use the readily available dried one. It’s good news all round: the bread will turn out incredibly good, no matter which  rising agent you decide to use.

Where’s the catch?… You have to be patient and let the dough prove for, at least 8 hours. Mix it at night before you go to bed, forget about it, than shape your sticks in the morning, prove them for another couple of hours, and for your Sunday lunch you will have your much deserved reward.


220 gr (1 cup) of sourdough starter or 1/2 teaspoon of dry yeast

410 gr (3 1/2 cups) flour (baker’s or 00)

210 ml (3/4 cup) of filtered water, at room temperature

1 teaspoon of diastatic malt powder (or barley malt syrup, or honey)

2 teaspoons of salt

1 tablespoon of extra-virgin olive oil

semolina flour for dusting

How to

1. In a large non-metallic bowl, mix the sourdough starter or the dried yeast with flour, a teaspoon of diastatic malt (or barley malt syrup -or honey-) and water.

2.When the starter/yeast is well incorporated add  salt and  oil.

3. Mix it with a wooden spoon just so the ingredients are amalgamated. The dough shouldn’t be too smooth, nor elastic. In fact, it should feel a little rough and slightly damp.

4. Cover the bowl with a lid or with cling wrap. Prove at room temperature for 8 to 14 hours. You will observe that in very warm climate, and if using dried yeast, the dough will bulk prove quicker than in colder climate.

5. When the dough has tripled in size and looks bubbly, gently tip it onto a floured surface. It will feel quite sticky. Do not panic! Grab a small handful of flour and delicately work the dough to turn it a bit more pliable, being mindful never to actually knead it. It is important not to over work the gluten in the flour otherwise your bread will turn out too dense. Also, you don’t want to knock  out  those precious air bubbles as they hold the secret to a light-as-a-feather crumb and crunchy crust. Gently flatten the dough with the palm of your hand then roll it onto itself, lenghtways,  and form a long sausage shape, seam side down and slightly narrower at the extremities. At this stage, you can sprinkle them poppy or sesame seeds, if that takes your fancy.

6. Prove for two hours at room temperature, on a tea towel dusted with semolina flour, and well covered. Then, carefully tip the logs into a baking tray lined with baking parchment. Rest for another 20 minutes and bring your oven to  200 Celsius (390 Farenheit). Place a metal bowl in the oven to heat up.


7. Score the sticks with a sharp knife quickly, yet gently, place the tray into the oven and pour a cup of cold water onto the metal bowl, to create steam. Close the oven door immediately after. The steam will favour the creation of a moist crumb and a crackly, bronzed crust.

Bake for 25/30 minutes or until the top looks crusty and golden and the bottom looks sunburnt and slightly rusty in colour.

Your home will smell like like a French bakery…

Bon Jour!

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18 Comments Add yours

  1. Mel says:

    I’m trying this tonight.
    It looks amazing. I have time to do it but no time to eat it. I wonder if it will freeze?

    1. No time to eat it? Oh. that sound terrible! Imagine the torture of getting these out of the oven and not eat them.. You know, I think , if I were to freeze them, I would take them as far as baking them for 10 minutes or so, cooling them down and freeze them half done. Then just pop them in a hot oven for 20 minutes and they should be as good as new… Let me know!

  2. Debi says:

    These sound fabulous. I used to work at a French bakery, and the smell while these are baking is amazing! We used to freeze them and use them for other things, like croutons or French toast. yum. They lose a little texture, but not bad. I like the idea of finishing their baking later. Thanks for sharing these! Have a great week!

    1. The tricks you must have learnt working at a French bakery!!

  3. These look so light and airy. I love a nice bread with a crunchy crust and these look beautiful!

    1. Thanks Carrie! I’m making a new batch for the weekend…They are addictive!

  4. Sam Hoey says:

    I’ve just made 2 of the most wonderful smelling, looking & tasting baguettes EVER! All thanks to you xxx

    1. So happy to hear it!!

  5. Michele says:

    Thank you Silvia for this excellent recipe! Your efforts are greatly appreciated! 🙂

  6. astheart says:

    I had to add some more water as it was impossible to mix it and make the dough. I might be because of our flour in the Czech Republic as I know each flour is different. Now it’s covered by a cling film and will wait till the morning. I’ll let you know ow the things are going. 🙂

    1. Yes, all flours vary, even within the same brand. I always advise to adjust quantities to suit your need, just like you did!

  7. Maxence says:

    Thanks for the recipe! I am French but I have been living in Australia for the last 18 months and I am so desperate not having correct bread. All the bakeries I tried turn out to be a disappointment. I will try to do it myself !

    By the way I saw you in The Bull, The Moon and The Coronet of Stars on Monday, you were absolutely amazing and I was glad to see that you are also a food lover !

    1. Hi! I hope you try this recipe and that it works for you. I feel your pain when you talk about not finding the bread you have grown up with! And I resent paying 8 dollars for a decent loaf! Let me know how you go. So glad you liked The Bull!

  8. Graeme Starkie says:

    Hey Silvia, just giving this a crack, and read the recipe carefully, find no mention of the TBS of EVOO in the method? I assume it goes in the dough mix?

    1. Yes, it does! Sorry about confusion!

  9. Randall Blakemore says:

    Never use yeast in sourdough., that is an oxymoron!!!

    1. I don’t think you read my post correctly. I give instruction for both sourdough starters and yeast (for those who don’t have sourdough culture). All the best

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