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French Baguettes

Recipe photo courtesy of Anna Wiliiams

Beneath the crisp, brittle crust of a baguette is an airy crumb and a rich, nutty flavor, making it the perfect accompaniment to any meal -- or, in the case of breakfast, the perfect foundation.

Source: Martha Stewart Living, January 2008



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How would you rate this recipe?
  • sgpedry
    11 NOV, 2008
    I've been trying a lot of recipes for baguettes lately, and this is by far the best. It is easy to make, and consistently good. I have been doubling the final rising time though because otherwise they seem to be too dense. My only problem is for some reason I have a hard time making the slashes in the top; I've tried razor blades, sharp knives, even scissors, but they close up quickly and don't look pretty. What am i doing wrong?
    • MS112627373
      22 SEP, 2018
      Look at videos that teach the method, there are lots of them online
  • miriam8r
    29 APR, 2009
    how do you do for the baguette to brown .....whenever I do it , the bread comes out white....not golden Please HELP
    • MS112627373
      22 SEP, 2018
      I used to have that problem and the cause was that I was using bread flour. I switched to all-purpose and it worked.
  • mrsdbr
    30 MAR, 2009
    Your slashes aren't deep enough.

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