French Baguettes

Photo by Stacey Chouati

From the kitchen of Stacey Chouati

Stir together:

2 c warm water

1 1/2 Tbsp yeast

Set aside.

In a large mixing bowl:

4 1/2 c flour

1 Tbsp salt

1 Tbsp sugar


yeast mixture

Incorporate as much as you can.

Knead on a lightly floured surface for about 4 minutes.


1 Tbsp butter, softened

Knead until butter is incorporated.

Place dough in a lightly greased bowl, rest for 1 hour.

Divide dough into 5 equal pieces.

Shape into loaves.

Place on a perforated baguette pan.

Slice tops.

Let rest for 30 minutes.

Place a small oven proof bowl of water on lower rack of oven.

Bake @ 425, 20 min or until golden brown.


  • I put the water in when I start the oven to preheat. It gives the crustiest crust!
  • This is the baguette pan I have. It keeps the bread from going flat.