French Baguette Recipe – Sans Stand Mixer


  • 1.5 tbsp of active dry yeast
  • 2 tbsp of honey
  • 3 1/2 cups of all-purpose flour
  • 2 tsp of salt
  • Canola oil to grease bowl
  • Cornmeal to dust pan
  • 3 ice cubes


To start, combine the honey, active dry yeast, and 1/2 cup of warm water in a small bowl. Mix just to separate the honey, and let sit for 5 minutes. At this point, the yeast should be activated and foamy.

Next, mix the flour and salt in a large bowl. Slowly add in the yeast mixture. If you have a stand mixer with a dough hook, feel free to use it here. If you are living in the olden days like me, mix by hand with a large wooden spoon. Gradually add 1 cup of warm water to the mixture until the dough forms and it is not too wet. Please note that you may not need to add all of the water, so add it slowly.

Dusk some flour on your work surface and begin to knead the dough. Continue kneading for 4-6 minutes.

It is ready when you push your thumb into the dough and the dough bounced back.

Place the dough ball into a lightly oiled bowl and cover with a dish cloth to rise.

Let the dough rest in a warm climate until it has doubled in size, about 30 minutes.

Push down the dough lightly and divide it in two. Shape the dough into two baguettes by using the “envelope method”. Basically, you keep folding the dough into itself lengthwise, like an envelope. With every fold, seal the seam with your fingers. Roll the ends together with your hands to make the nice baguette shape.

Next, preheat the oven to 450°F. Then sprinkle some cornmeal on a baking sheet. Place the shaped baguettes on the baking sheet and score the tops. Cover them with a dishcloth and allow to rise again for another 25 minutes.

Once the oven is preheated, spray a little water on the baguettes. I didn’t have a spray bottle so I got some water on my hands and clapped my hands over the baguettes to get a nice spray. Ghetto, I know. You can also try putting an oven safe bowl on the bottom rack of the oven and putting ice in at the same time as the baguettes go in. It’s supposed to form a large cloud of steam to give a nice crust. I didn’t have the best luck with this, but it can’t hurt to try.

Once in the oven, bake the baguettes for 15-17 minutes, until golden brown.

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