Sunday, 13 August 2017

Yummy Buttery Baguettes

The crust of these baguettes was delicate and slightly chewy with a salty flavour (from the butter). The crumb was tender with an al dente bite.

The one thing I would probably do differently next time is to make 3 baguettes from this amount of dough as they were fairly generous in size. But that could just be because there is only the two of us to eat them here!

I hope you enjoy them as much as we did. 

Baguette crumbSoft and Chewy Crusted Baguette


340g warm water
1 1/2 Tbs. (2 packages) dry yeast
2 tsp. sugar
570 g bakers flour
2 tsp. salt


  1. Place ingredients into CC with the kneading crushing blade Pastry P1 2 mins 30 secs
  2. This is a sticky dough, remove carefully from CC and scrape dough from blades onto a lightly floured bench. (you want the dough to remain fairly sticky)
  3. I used a pastry scraper to lightly knead the dough (basically moved it around until it becomes a smooth ball. 
  4. Cut in half and shape into 2 baguettes.
  5. To make them smooth and pretty, roll each half of dough into a rectangle and roll up lengthwise. Pinch the edges to seal and place on a lightly greased cookie tray with a seam downwards. Cover and let it rise for 30 minutes.
  6. Preheat oven to 230 degrees.
  7. With a very sharp knife (you can use a very sharp knife, one with a serrated blade or a razor blade) gently make a slash down the length of each baguette. (I did small diagonal slashes on the second)
  8. Pour water in a cookie sheet and place it on the bottom rack of the oven. (this forms a steamy atmosphere for the bread)
  9. Bake the bread for 15 minutes. Half way through, brush the bread with melted butter.

Recipe Source converted for CC


  1. Looks good. Would make great pizza subs!

  2. Yes it would BeaJay, am going to try the Pork and Veal Meatball subs done in CC in these for dinner one night!


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