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Traditional French Baguette Recipe

Baguette

The baguette, one of the symbols of French gastronomy, last year secured its place on Unesco’s Intangible Cultural Heritage list.

The baguette is globally recognised as a quintessential part of the French identity, and the skills needed to make this iconic product are taught at Le Cordon Bleu London in programmes such as the Diplôme de Boulangerie.

At the UK’s Best Baguette contest 2024, Le Cordon Bleu Production Bakery Manager Stephane Gliniewicz won third prize, and to celebrate we’re sharing a classic recipe for baguettes so you can try your hand at this French staple, which is the perfect accompaniment to any meal.

 

Makes 3 baguettes
Preparation time: 4 hours (including resting and proving time)
Cooking time: 20 minutes
Total time:

Ingredients

  • 500 g traditional flour (T65)
  • 325 ml water
  • 70 g liquid starter
  • 5 g fresh yeast
  • 10 g salt
  • 1 tbsp additional water

Method

  1. Add the flour, 325 ml water, liquid starter, fresh yeast and salt to a mixing bowl, reserving 1 tbsp water.
  2. Mix on a slow speed for 10 minutes with a dough hook. If a little dry, add the remaining water.
  3. Knead on a high speed for 4 minutes.
  4. Transfer the dough into an oiled/buttered bowl and cover with cling film. Prove at room temperature for 1 hour.
  5. Knock back the dough, then cover again and rest for another hour at room temperature.
  6. Divide dough into 300g portions and rest for 30 minutes.
  7. Shape by first placing dough onto a lightly floured surface, patting into an oval and making an indentation across the centre. Fold first the top edge then the bottom edge lengthways towards the centre, so that the two edges meet. Press to seal, then turn over so that the seal faces downwards. Roll out with two hands, using light, even pressure and moving the hands outwards from the middle while rolling the bread.
  8. Place onto a baking tray or oven stone.
  9. Cover with a cloth and prove for 1 hour at room temperature.
  10. Once proved, dust lightly with flour before cutting long, angled slashes on the top of the dough using a very sharp knife or blade.
  11. Bake in a fan oven at 190°C for 18-20 minutes until golden.

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