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Baguette

Vietnamese Baguette - BÁNH MÌ

Vietnamese Baguette - BÁNH MÌ

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


Swiss Dark Baguettes

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

Spelt Sourdough Baguette

Crunchy and super tasty sourdough bagguetes.


Crusty French baguettes

Crusty French baguettes

crusty baguettes - ideal for making garlic bread.


White Sourdough Baguettes

White Sourdough Baguettes

Crisp French Style Baguettes


Generic Baguette Recipe

Generic Baguette Recipe

Baguette recipe tried and tested no kneading


Baguette with a Poolish Ferment

Baguette with a Poolish Ferment

Light and airy baguesttes with a lovely crispy crust


Simple Baguette

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.


Rustic Baguettes

Rustic Baguettes

75% hydration sourdough baguettes. They are airy but chewy and elastic. They develop a lot of flavour (non-sour) from the long cold levain fermentation. Still learning, but very pleased with the results.


Dad's Baguettes

Dad's Baguettes

Tasty bread


French Baguettes

French Baguettes

French "Tradition" baguette


Baguette

Baguette

A delicious crispy outside and soft bread to go with pasta, salad or cheese or anything! Made easy using the bread maker.