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This light, airy baguette has a wonderful crisp  golden crust. To get the right result, you need a relatively wet dough, which is why I recommend using a mixer. Most home ovens can’t fit the length of a traditional baguette, so smaller ones are the order of the day.


This recipe is from Paul Hollywood's cookbook How to Bake.

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Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Baguettes.


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