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Di's baguettes

This is my take on a 5 seeded baguette (baguette cereales) I love to buy when visiting France. I use a breadmaker to mix dough, hand shape into baguette shapes and cook on silicon lining on baguette tray.

Simple White Bagels

A simple white bagel recipe adapted from various online sources.

Gluten-free Sourdough Baguettes (gluten free)

These baguettes are delicious on the day they are baked, a good crispy crust and moist crumb inside, great for sandwiches. I use a brown rice flour based sourdough starter which I keep in the fridge and refresh twice a week. There are plenty of websites which describe how to make this type of starter. This recipe also includes a little teff flour for extra flavour, but if this isn't available then increase the quantities of the other flours accordingly.

Baguettes made with pre-ferment

Authentic french sticks, delicious crusts

Baquette épis au levain (sourdough)

Specialty bread from France, that can be found in any bakery there.

Vietnamese Baguette - BÁNH MÌ

This Vietnamese baguette is very light which is down to the combination of yeast AND baking powder.

Swiss Dark Baguettes

An easy to make and fun to shape tasty baguette to which pretty much any savoury ingredients can be added for extra flavour. This baguette recipe is adapted from a formula known as the pain paliasse. Devised by a Swiss bakery it is unusually rustic (well, for the Swiss anyway) and is also less technically demanding to make than the traditional French baguette. Fermented all day (or overnight) then baked as soon as they are shaped, these Swiss Dark Baguettes fit easily into a busy schedule. Purists shouldn’t worry about skipping the proofing stage: the long, cold fermentation provides all the dough development and flavour you need. Be very gentle when handling the fermented dough during shaping. It’s the secret of success. A baking stone is highly recommended for this recipe. I regularly use chopped olives or sun-dried tomatoes (in photos), but fig and walnut is a great combination, as are roast peppers, chillies, preserved lemons, fresh rosemary and many more flavours. Feel free to experiment. Finally, don’t forget to use the Swiss Dark flour and add the diax malt: they add extra dimensions to the taste.

Spelt Sourdough Baguette

Crunchy and super tasty sourdough bagguetes.

Crusty French baguettes

crusty baguettes - ideal for making garlic bread.

White Sourdough Baguettes

Crisp French Style Baguettes

Generic Baguette Recipe

Baguette recipe tried and tested no kneading

Baguette with a Poolish Ferment

Light and airy baguesttes with a lovely crispy crust

Simple Baguette

A very simple baguette recipe that gives delicious results every time. Can also be used for crispy rolls. I now use the same recipe for crusty white loaves. My granddaughter, who is intolerant of shop-bought wheat products demolishes large quantities of loaves and rolls with no adverse reaction.