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Best Country / French Baguette Recipe

17 Apr

If I didn’t burn it while doing the crusty top, this would have been PERFECT on the first try. Used the Emile Henry Baguette Baker, left it to rise a little too long, it’s still a bit short on dough for the baker, but this recipe is everything!!! Followed it up with the recommended recipe by Emile Henry and it turned out terrible. Never buying $3 baguettes again!

Country Baguettes

Yield: 3 Loaves


  • 3 cups (13 ounces) all-purpose flour
  • 1 teaspoon fine sea salt
  • ¾ teaspoon active dry yeast or 1/2 teaspoon instant yeast
  • 1 cup + 2 tablespoons (9 fluid ounces) water, tepid (65-70°F)


  1. Place the flour, salt, and yeast in the bowl of a food processor fitted with the metal S blade. With the machine running, slowly pour in all of the water and process for a few seconds until the dough comes into a ball. Then process for 30 more seconds. The dough should reach 80°F when measured with an instant read thermometer. (If the dough is cooler, pulse the dough in 5 second increments until it warms.)
  2. Place dough in a large ungreased bowl, covered with plastic wrap. Ferment the dough 2 to 3 hours at room temperature. Use the dough immediately or refrigerate the dough, covered for 8 to 12 hours before using.
  3. Preheat the oven to 450°F.
  4. Scrape dough onto a lightly floured work surface. Divide the dough into 3 uniform pieces. Shape the dough into rough balls and let the dough rest, covered for 15 to 20 minutes.
  5. Roll out each piece of dough slightly longer than the length of the cavities in the mold with tapered ends.
  6. Dust the cavities in the Emile Henry Baguette Baker generously with flour. (Or line a baking sheet with parchment and sprinkle it with rice flour.*) Transfer the formed dough into the cavities in the mold or onto the baking sheet. Cover and let the dough proof until expanded 1 ½ times in size, from 30 minutes to an hour depending on the temperature of the dough and the temperature in your kitchen. ** note you can heat up the cover of the baker in the over for a few minutes and then cover the dough to have the warmth for the dough to rise
  7. Sift a light layer of flour over the dough if desired. Using a serrated knife, score the surface of the each loaf along the entire length of the baguette.
  8. Cover and place on the center rack of the oven. Bake for 20 to 25 minutes. Carefully remove the lid and continue to bake the baguettes for 8-10 more minutes (NEED TO WATCH) until golden brown and crackling.
  9. Cool the bread on a wire rack.


  • always do long fermentation
  • the food processor method is the most convenient way to get your dough started. See Charles’ patented dough mixing method.
  • The dough mixes in a snap, 45 seconds in fact, using a food processor fitted with the metal blade.  Then it ferments for a good 2 to 3 hours before shaping, proofing and baking. Shaping baguette dough is rather simple but takes a little practice.  Divide the dough into three uniform pieces.  We use a scale to weigh each piece.  Then form each piece of dough into a tight ball.  Let the dough sit and relax for 15 to 20 minutes before rolling out into the baguette shape. We like to taper the dough to give the country baguettes pointed ends.
  • If you are using the Emile Henry Baguette mold, you need to sprinkle the cavities with a generous amount of flour.  Over time the bread dough will resist sticking but the first few times you use the mold, it will need a good amount of flour. Place the dough into the cavities in the mold, cover and let it proof slowly before baking.
  • Cool your bread on a wire rack to preserve its crisp crust.

Thank you