loading

Step 3: Resting

Now that your dough is smooth, elastic and activated, fold it in quarters a final time, making a big loose ball. (You want the air pockets to stay in your folds.)
Put the ball in a lightly greased bowl, and roll it once to coat the bread with butter/crisco/your fat of choice.
Cover loosely with a lint free tea towel, and put somewhere warm and draft free to rise.
(I usually turn on my non-convection oven for a minute or two to get the temperature to about 98 degrees F (37 C), turn off the oven, and pop the big stoneware bowl in there. Make sure you don't get it too hot though, or you'll start cooking the bread. You don't want that. An accurate oven thermometer is a big help here if you don't have a digital readout.)
Rest the dough for about an hour, or until it has doubled in size.
<p>Made two of these baguettes today, was a bit worried as I didn't think the dough had risen enough but they turned out pretty good, my boyfriend especially loved them, so i'll be making more tomorrow- thank you :)</p>
<p>good recipe ,ive been trying to conquer making baguettes for about a week or so with various recipes and mixing the dough in my bread maker,none really worked out very well apart from this recipe and method ,great instructions ,will deffo be making more in the future.</p>
What wonderful breads you have made! I saw the tutorial, and the other breads as well. I would love to know about the dark loaf with sunflower seeds (maybe)! I have moved across the country and plan to try the baguette as soon as I am able after we get into our own house. I'm really inspired by your post! I am just getting into breads after making pizza for decades. I think it's time, and you are my inspiration! Thank you!
<p>Really enjoyed making this! Also, the level of detail in the recipe was perfect, so easy to follow</p>
Ah, thanks! Happy baking! :)
<p>This recipe was okay. I was looking for a recipe to produce crusty baguettes with a soft chewy center. This was not it. </p>
Oh, I'm sorry to hear that yours didn't turn out that way. I'm actually making about 10 loaves today, and the first 4 turned out exactly like what you're shooting for. Bread can be impacted by weather, age of the flour, age of the yeast, dry vs cake yeast...there's so many things that can change how your bread comes out. I hope your next batch turns out exactly like you want. :)
thank you for this! mine turned out wonderfully! next time I think I will make four smaller ones though. Next up to try is sourdough!
Absolutely fantastic. I made this recipe today with the sole purpose of turning it into garlic bread to go with dinner. I ended up turning one loaf into garlic bread and saving the other to be cut up and eaten with butter. Even my fussy partner said it was delicious.<br>I will definitely make this again.<br>I used 510 grams of bread flour, and 360 grams of water as I measure in grams instead. I also used instant dried yeast. I added a tiny bit extra flour as I was kneading and to prove, heated a wheat bag and placed that under the bowl, as it was taking a rather long time to rise. Thanks heap for the recipe!
Awesome! Yay! :)
Absolutely fantastic. I made this recipe today with the sole purpose of turning it into garlic bread to go with dinner. I ended up turning one loaf into garlic bread and saving the other to be cut up and eaten with butter. Even my fussy partner said it was delicious.<br>I will definitely make this again.<br>I used 510 grams of bread flour, and 360 grams of water as I measure in grams instead. I also used instant dried yeast. I added a tiny bit extra flour as I was kneading and to prove, heated a wheat bag and placed that under the bowl, as it was taking a rather long time to rise. Thanks heap for the recipe!
<p>Whoo Hoo! My first time ever making bread. Unfortunately my attempt to upload a picture of it has failed for some reason. It's a little burnt on the bottom, a little doughy in the middle, and a little too chewy overall, but for a first attempt I am very pleased with the results. Thank you for this awesome Instructable! :-)</p>
<p>For baguettes you should do a pre-dough</p><p>1/3 of the flour - same weight of water. Pinch of yeast. Mix and let rest at room temperature for 12 hours. Deduct that from the main recipe. It will start to bubble and will have a strong sour smell - that's what you want! Then proceed as normal and mix the predough in when you do the main dough. </p>
Thank you! My baguettes look amazing. Can't wait to share them at this potluck tonight! Woo hoo for homemade bread!
My baguettes! Thank you!
I'm making this right now! I'm on the last step of just waiting for the oven to preheat, I'm excited to eat this bread! Hopefully I did it right, should I brush the top with egg white??
I've made &quot;french&quot; bread a few times and the problem has always been the cuts, because my recipe says to cut it after the second rise before going to the oven. When I do that, it always deflates the bread a lot. I'm gonna give this one a try and as soon as I do I let you guys know. <br>Thanks for sharing :)
French bread pizza!
The pizza dough recipe is very similar to a plain bread recipe. Just add 1 table spoon per 100gr of flour.<br><br>And btw, what is French bread pizza? (I'm French) Do you mean well risen dough?<br><br>One more thing, you are missing a very important part in your baguette making process : the shaping!<br><br>Here is a link were they explain the whole process of baguette making<br>http://aulevain.canalblog.com/archives/p20-10.html<br><br>Basically, you need to capture air in the dough by pressing down the edges to the centre. This should be done once every 20 minutes while the dough is rising.<br><br>Then you can shape the finished product into a baguette shape rolling from the centre to the edges with your fingers wide spread apart.<br><br>Not sure if this makes sense...<br><br>Happy bread making!
french bread is a typeof bread sold in america french bread pizza is a baquaut with melted chese on top and add pizza toppings
french bread is a typeof bread sold in america french bread pizza is a baquaut with melted chese on top and add pizza toppings
Mmmm! If you want to do that, add a little olive oil to the bowl for first rest, and then for second rest, press the dough out to fit your pizza tray or baking tray, and brush it with olive oil and and let it do a brief (20 minute or so) second rise. Bake for just a couple of minutes, then add all your toppings and bake for another 15 or so minutes. I'll be sort of a foccaccia / fluffy deep dish. (You could also add a tablespoon or so of oil to dough when you're mixing it up to make it a little softer.) Man, now I want pizza. :)
Merci!
Will this recipe work if I use all purpose flour instead of bread flour?
Great recipe! Somehow I managed to screw it up partially, and got thin area of raw dough in the center of one of them (too thick?), but the other loaf turned out fantastic! Crispy crust, soft center. :)
try going &quot;sandwich&quot; size... and check the temp on your oven that it's not too hot<br>xoxoxox
I read somewhere that you can make bread flour by adding 1 tablespoon of wheat gluten for every cup of all-purpose flour.<br />
Nice recipe. Made a double batch today, and the baguettes came out great. A little larger then i expected, but that is just a plus. They look a little pale in the picture, but they do have some color. I just didn't have any milk or eggs left to brush them with.<br> <br> &nbsp;
I made some and it was awesome! It's really good toasted. Thanks for the recipe!
:) That was a Cheap Trick
Hee! :)
Do you bake with a cookie sheet thing or just on the grills?
I use a heavy jellyroll type baking sheet, and preheat it at the same time that I preheat the oven.
Made two baguettes last night using this instructable and they turned out great! I will probably never buy bread from the store again considering the taste and price of ingredients. <br><br>Thank you!
Yay! I just made a batch today, but I added the zest of two lemons, and about a teaspoon (guessing, I didn't measure) of cardamom. So amazing. Point being, the recipe is super adaptable, so go crazy adding stuff! (Just remember if you're adding wet stuff, like non-dried veggies or fruits, that you may need to increase your flour and your yeast a bit to compensate for the extra moisture.)<br><br>Glad the 'structable was useful for you!
Dear SoapyHollow, i am really new to cooking, i didnt use any oil in step3- resting (&quot;butter/crisco/your fat of choice&quot;) , it was some hard ,if it possible please, add oil to intro ingredients part, thank you.
the oil was to keep the dough from sticking to the bowl, it had nothing to do with the texture. You probably overworked your dough or did not let it rise enough the last time just before baking.
thanks.
Hi, thank you, its really good.
Yay! I'm glad you liked it. (Also, how adorable is your icon baby? So cute!)
I tried your bread and it came out beautiful. I think I could have let it raise a little longer, but my husband said it was the best bread I have ever made. I didn't have bread flour, but I added 1/4 C. gluten to my all purpose flour and it worked great. (Thank you, rattyrain, for the tip) I am excited to have this recipe because our favorite bread has been Albertsen's French Bread, but now I can make bread as good as theirs. Thank you for sharing.
Oh Yay! I'm so glad it worked for you. I love bread making now that I've discovered how easy it really is. :) Be careful with letting it rise too much, I've had breads fall on me when I let 'em go too long, and ended up with nan bread instead of french bread. Heh. :)
I'm eager to try this. I've been making '5 min. artisan bread' for the last few months and worry I'll wear out my family's enjoyment of that by over-use. This will be a nice way to give some variety and you make it look 'doable'.&nbsp;<br /> <br /> so thanks!<br /> <br /> Just an FYI--this instructable is featured at another site (they give a link that acknowledges the instructables source). I assume there's no copyright infringement, but whether there is or isn't, it's gotta count as a solid endorsement of some kind.&nbsp;<br /> <br /> Here's the link:&nbsp;<a href="http://zedomax.com/blog/2009/05/29/baking-diy-how-to-make-traditional-baguettes-by-hand/" rel="nofollow"><br /> zedomax.com/blog/2009/05/29/baking-diy-how-to-make-traditional-baguettes-by-hand/</a>&nbsp;<br />
Made this today. Very Nice! Now have Onion and potato soup cooking to have it with.<br />
Thank you for this Instructable. I have never (atleast not for 50+ years) baked. Blew wifes mind to think that I do this. DELISH.. Thanks again. John
Are you sure its not in the room?
You can get a hard crusty outer layer by putting a pan of water on the bottom shelf when you put it in to bake. Steam is what is needed for the crispiness.
I mentioned that in the baking part. :) I didn't spritz my oven for this batch because I'm in the last 3 weeks of my braces, and super crunchy bread is off my radar until the end of the month. :)

About This Instructable

353,345views

195favorites

License:

Bio: More projects at: http://www.soapyhollow.com/how-to-make/ , at soapyhollow.com. All content uses a Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States License.
More by SoapyHollow:Cómo hacer: Bombas de Baño Traditional baguettes by hand Quick Banana Bread from scratch 
Add instructable to: