Pauline bakes baguettes herself: read her recipe here!

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Pauline from  recently made her own baguette and is happy to share the recipe with her readers. 

  • 355 grams of water at room temperature
  • 5 grams dry yeast
  • 540 grams of unbleached flour
  • 10 grams of salt

Put the water in the bowl of your mixer. Add the yeast, flour and salt and mix briefly with a spatula. Cover the bowl with plastic wrap and let it sit for 20 minutes. Then knead the dough on a low setting for 10 minutes to a smooth, slightly sticky dough.

Grease a bowl with oil and empty the dough ball into the bowl. Turn the dough over so that all sides are coated with oil and cover the bowl with plastic wrap, a wet tea towel or a shower cap. Let the dough rise for about 3/4 hours, until the dough has increased 1 1/2 times in volume.

Sprinkle your work area with some flour and pour the dough on it. Press the air out and make a rectangle of about 15 x 20 cm. Fold it into a letter and put the dough back in the greased bowl with the folds at the bottom. Then let the dough rise again for about 3/4 hour, until it has doubled in volume.

Preheat the oven with the pizza stone to 230 degrees. Place a roasting pan on the bottom of the oven.

Turn the dough onto a lightly greased work surface and divide into 3 pieces. Make a rectangle of each piece of dough and fold it in half. Sprinkle it with flour and let it rest for 10 minutes.

Take the dough and press it into a rectangle. Fold 1/3 from the top to the center. Also fold 1/3 from the bottom to the center. Now fold the dough in half and press the seams well. Dust the dough with flour and roll it out to your desired length.

Place the baguettes on a piece of baking paper with a rolled up tea towel on both sides. This prevents the dough from sagging. I did not do that, which is why the shape of the bread is not nicely round.

Then let the bread rise again for another 3/4 hours, until it has increased in volume 1 1/2 times.

Score the dough several times with a sharp knife. Pour hot water into the roasting pan. Bake the bread on the stone for about 25 minutes.

Let it cool on a wire rack and enjoy!

Source: Culy by
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