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Yeast Leavened French Baguette Bread

Simple and fresh crusty French Baguette perfect for any occasion. This recipe yields two loaves.


  • 480g All purpose flour/Bread Flour

  • 290g or 1 1/8 Cup Luke Warm Cup Water

  • 1 1/2 Tsp Salt

  • 1 Pk Active Dry Yeast or 2 1/4 Tsp Fresh Yeast


  • 1.

    Place flour and salt into a large bowl.

  • 2.

    In a separate bowl mix a little of the luke warm water with the yeast and let it sit for a couple of minutes.

  • 3.

    Make a well in the flour and pour in the yeast mixture along with the remaining luke warm water. Mix ingredients well.

  • 4.

    Once dough has formed turn out on to a well floured board and knead for 10 minutes or until the dough is no longer sticky and has a smooth appearance.

  • 5.

    Allow the dough to rise for 45 minutes or until double in size. Knead dough again for a minute or so and roll into a neat ball.

  • 6.

    Cut the dough in half. The dough can be placed in the fridge for up to two days.

  • 7.

    With the other half roll dough into a football shape. If dough resists keep rolling until it stays in shape.

  • 8.

    Then from the top roll the dough into a cylinder shape towards you to form a baguette shape. Cut three slits on top of the dough and cover for 30 minutes (Proofing).

  • 9.

    Set your oven at 220 degrees and place the dough on a pizza stone of covered baking dish. Allow dough to cook for 45 minutes or until golden brown. Allow dough to rest for 5 minutes once cooked then serve.


I use fresh yeast as it gives the bread a much better flavour.

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