Rustic Country Baguette

Enjoy baguette bread without the fuss. This recipe is an excellent substitute for true French bread which requires more rising time and a specialty oven. I started making this recipe when I was in college, and it is still my go-to baguette. Serve it with soup or with your favorite pasta dish.
Prep dough: 20 minutes Rise: 1 1/2 hours Rest and shape: 15 minutes Bake: 32 to 34 minutes Bake at: 400°F (do not preheat the oven) Yield: 1 baguette Pan: baking sheet Difficulty: easy

Ingredients

Baguette Dough

  • 1 packet active dry yeast
  • 1 teaspoon granulated sugar
  • 1 cup warm water
  • 1 1/2 teaspoons salt
  • 3 tablespoons olive oil, divided
  • 2 1/2 to 3 cups (300 to 360 grams) all-purpose flour
  • 1/4 cup (33 grams) whole wheat flour
  • 2 tablespoons wheat germ or bran (optional)
  • Vegetable shortening or 2 tablespoons yellow cornmeal for pan

Glaze

  • 1 large egg yolk
  • 1 tablespoon cold water

Directions

Making the Baguette Dough

  • In a large bowl, proof the yeast with the sugar and warm water until frothy, about 5 minutes.
  • Add the salt, 2 tablespoons of the olive oil, 1 cup of the all-purpose flour, and the whole wheat flour to the yeast mixture. Beat the dough with an electric mixer on low speed for 1 minute and then at medium speed 2 minutes or beat 300 strokes by hand.
  • Stir in the wheat germ or bran, if using. Stir in enough of the remaining all-purpose flour for the dough to roll away from the sides of the bowl.
  • Knead the dough at low speed for 4 minutes using an electric mixer fitted with a dough hook or knead by hand for 10 minutes; add flour as needed. Form the dough into a smooth ball.

Letting the Dough Rise

  • Add the remaining 1 tablespoon olive oil to a clean, medium bowl. Place the dough ball in the bowl, turning to coat and ending with the seam side down.
  • Cover the bowl with plastic wrap and a dish towel and let the dough rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.
  • Punch down the dough. Knead the dough for 2 minutes on a floured board.
  • Shape the dough into an oblong with the seam side down. Cover the dough and let it rest for 10 minutes.

Shaping the Baguette

  • Generously dust your bread board with flour.
  • Fold over the long side of the oblong to the center and press down the seam with the heel of your hand. Fold over the other side and press down the seam. Repeat on both sides. Turn the oblong seam side down, adding flour to the board if necessary.
  • Roll the dough between your hands working from the center to the ends to lengthen the baguette. It should be 18 to 20 inches long. Taper the ends. Do not stretch and pull the dough!
  • Grease the baking sheet or dust it with yellow cornmeal. Transfer the baguette to baking sheet.

Glazing and Baking the Baguette

  • In a small bowl, whisk together the egg yolk and cold water. Using a sharp knife, make 4 to 5 diagonal slashes, 1/4-inch deep, along the top of the baguette. Brush the top and sides with egg wash, taking care not to pick up cornmeal crumbs with the pastry brush.
  • Place the baking sheet in a cold oven on the middle rack. Set the temperature to 400°F and bake the baguette for 32 to 34 minutes, until it is well-browned and hollow sounding when the top is rapped. Immediately remove the loaf from the baking sheet to a wire rack to cool.
  • Serve the baguette for 2 nights and then wrap and freeze leftovers for up to 2 weeks.

Tips

  • Up to half of the total flour can be whole wheat.
  • For lighter crust, mix 1 egg white with water in place of the egg yolk.
  • To make seasoned toast: Place slices on a baking sheet and brush one side with olive oil. Sprinkle them with Tony Chachere's Creole Seasoning or other spicy seasoning. Broil the slices in the top third of the oven at 450°F for several minutes; watch carefully for burning!
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