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Traditional French Baguette

Easier than ever to make with our perforated baguette mold. Perforations help to evenly distribute heat and provide a nice crispy crust every time. 

Serves 4-6 people                Bake with double Perforated Baguette Mold or just                                               on parchment paper 


1 cup of all purpose flour + a little extra
1/2 cup of water
1 tsp baker's yeast
1/2 tsp salt


-Combine all ingredients and knead with a dough hook, low-med speed for 10 min. 

-Make sure to use a spatula and scrape any excess flour of the sides of the bowl and that all flour and water is incorporated well into the dough.

-Knead dough at high speed for 2 to 3 minutes until smooth.

-Cover the dough and let it rise for 30 to 40 minutes (the dough should double in size). Then press the dough to remove the gas.

-Divide the dough in half and shape the two baguettes and place them in the Perforated Baguette Mold. 

-Let stand 45 minutes to 1 hour.

-Preheat the oven to 465° F. Strike the baguettes twice using a bakers blade.

-Bake for 10 min at 465° F. Then continue cooking for 10 min at 430° F.

*Tip: put a small container of water in the oven to promote rising. 


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