The Baguette

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Great baguette recipe! I used unbleached artisan bread flour with cake flour. Your dough should be elastic and streach easily. If your dough rips when you pull it, you should knead it more until you get this tecture. I used the recommended fermentation times and only wished I allowed more time on the final rise before going into the oven. This would have given the dough a more appealing hole structure. Make sure you steam your oven. I throw in about 1/4 cup of water on the bottom of my oven and do this 2-3 times not exceeding first 10 min of your baking time. You can also spray your oven but this will need to be done more often which will allow the heat to be released too much. If you like nice crispy bread, turn off your oven once your bread is done and crack the oven door open leaving the bread in the oven for 10 extra minutes. This will result in a nice crackling crispy crust.

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This is the first time I've made baguette, but not the first time I've made bread, and I can definitely say that this recipe is not "easy" because it leaves plenty of opportunity for missteps and worry. Also, the directions for shaping the loaves are not clear for anyone who doesn't already know what to do. I resorted to a few YouTube videos and figured it out, but if I hadn't I might have gotten the dense bricks that other reviewers ended up making.

The proportions in the recipe are fine and there's no need for sugar. People who don't actually make the recipe shouldn't review it.

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I have experimented with a few recipes, and found this one to be the best. I doubled the recipe to make extras, but when doing this, you should double the yeast (probably because the dough is too heavy or something. When using a baguette pan, make sure to place it on a baking sheet - otherwise it will cook way too fast. I bake them about half-way (so that they have risen, but are not brown and then let them cool, wrap, place in a plastic bag and put them in the freezer. Then you can put them directly in the oven from the freezer and bake until golden brown and have baguettes all the time! (Probably stays good in the freezer for up to three months, according to what I've read on various websites.

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One cup of cake flour mixed with 3 cups of all-purpose flour creates a smoother bread texture, and a solid, soft dough...still rising for 1.5 to 2 hours. This French baguette bread recipe takes longer to make...Pre-heating the oven at 500°F makes a hot environment for the risen dough to bake later at 400°F. A hotter oven makes a crispier French baguette crust...

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four cups of flour and 1/4 cup of water does not give you nice and elastic dough. haha i just used a different recipe but followed the instructions and my baguette came out awesome =D

1 cup of water
2 and 1/2 cups of all purpose flower
1 tbsp of sugar
1 tsp of salt
1 and 1/2 tsp of yeast

4 proof-periods and 9.5 hrs later bam. delicious bread =D hahaha if you have the time for it try it out but honestly not a weekly thing that i plan on doing.

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This baguette came out awesome! I have been to Paris and eaten baguettes there and this is the closet thing you can get without hopping on a plane.

If you put the time in, and it is a lot, it is well worth it. Don't skimp on the proof times, patience is a virtue! Try this bread you will love it!

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YES, this will create a brick if you don't watch it. Once you turn the oven down to 400F, only leave it in for 10-15 minutes. NOT 25-30 min. Other than that, the bread is great!

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I have been making baguette for 20 years in an attempt to make the perfect baguette. I made this recipe twice only because I could not believe how terrible the initlal outcome was!

I personally believe there are typos in the recipe, it is simply flawed in 2 ways.
1. - the amount of yeast is half what it should be.
2.- the baking time is twice what it should be.

I like the cake flour addition & the multiple rises (so my review gets 1 star - but this recipe baked as is will rersult in ha rock hard pathetic loaf that never rises to double its size no matter how much time it is given to do so.

Please ask the author of this recipe to double check it for accuracy! & Food Network ???? IS this an example of your quality control??

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Made this recipe twice. FIrst time I used coarse Kosher salt. It turned out to be very close to a Frence baguette. Second time, I used regular salt and started the oven at only 450 degrees - only a two star result. But I will keep trying, as this seems to be a very good basic recipe.

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Ok, give this a 2 star right away because it doesn't contain anything that doesn't make it a baguette, like oils, sugars, fats, flavourings, and everything except water, flour, yeast, and salt. (any kind of french bread sin't considered "BREAD" and is illegal to be called "BREAD" in france if it contains more than just water, flour yeast and salt.

I just find this recipe having too much flour, but since i do bake a lot of bread, i added water to the point where i thought it was right (i bake too much everyone says and the flavours were great, but i think the method just gives it a too chewy texture, baguettes should be chewy, but not chewy like rubber.