Indulge in the timeless charm of France with our exquisite France Baguette. Crafted by skilled artisans using traditional techniques, each loaf embodies the essence of French baking excellence. With its crispy crust and soft, airy interior, this iconic bread is perfect for sandwiches, appetizers, or simply enjoyed on its own. Savor the authentic taste of France with every bite of our artisanal baguette, a true culinary masterpiece.


  • 500g bread flour
  • 10g salt
  • 7g active dry yeast
  • 350ml water


Activate the yeast: In a small bowl, mix the yeast with 50ml of lukewarm water and let it sit for about 5-10 minutes until it becomes frothy.

Combine dry ingredients: In a large mixing bowl, combine the flour and salt.

Mix the dough:

1- Make a well in the center of the flour mixture and pour in the yeast mixture along with the remaining water.

2- Using a wooden spoon or your hands, gradually incorporate the flour into the liquid until a shaggy dough forms.

Knead the dough:

1- Transfer the dough to a floured surface and knead for about 10-15 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.

First rise:

1- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-1.5 hours or until it doubles in size.

Shape the baguettes:

1- Once the dough has risen, gently deflate it and divide it into three equal portions.

2- Shape each portion into a rough rectangle, then fold the long sides towards the center and seal the seam.

3- Using your hands or a rolling pin, gently roll each portion into a long, thin baguette shape.

Second rise:

1- Place the shaped baguettes on a lightly floured or parchment-lined baking sheet, leaving enough space between them.

2- Cover with a kitchen towel and let them rise for another 45 minutes to 1 hour, or until they double in size.

Preheat the oven:

1- About 20 minutes before baking, preheat your oven to 230°C (450°F). Place an empty baking tray on the bottom rack of the oven.

Score the baguettes:

1- Using a sharp knife or a razor blade, make 3-4 diagonal slashes along the top of each baguette.

Bake the baguettes:

1- Just before baking, carefully pour a cup of hot water into the empty baking tray at the bottom of the oven to create steam.

2- Quickly transfer the baking sheet with the baguettes to the middle rack of the oven.

3- Bake for 20-25 minutes, or until the baguettes are golden brown and sound hollow when tapped on the bottom.

Cool and enjoy:

1- Let the baguettes cool on a wire rack for at least 15-20 minutes before slicing and serving.

2- Enjoy your freshly baked French baguettes with your favorite spreads, cheeses, or as a side to soups and salads. Bon appétit!

Nutritional Values:

Bread Flour (500g):

  • Calories: 1750 kcal
  • Protein: 50g
  • Fat: 2.5g
  • Carbohydrates: 350g
  • Fiber: 12.5g


  • Bread flour provides carbohydrates, which are the body's main source of energy.
  • It also contains protein, essential for building and repairing tissues.
  • Additionally, bread flour contains small amounts of vitamins and minerals, including iron and B vitamins.

Salt (10g):

  • Calories: 0 kcal
  • Protein: 0g
  • Fat: 0g
  • Carbohydrates: 0g


  • Salt helps to enhance the flavor of the bread.
  • It also plays a role in regulating the yeast activity and gluten development in the dough.
  • In small amounts, salt is necessary for maintaining proper electrolyte balance in the body.

Active Dry Yeast (7g):

  • Calories: 21 kcal
  • Protein: 3.5g
  • Fat: 0.35g
  • Carbohydrates: 1.75g


  • Yeast is a leavening agent that causes the bread to rise by fermenting the sugars present in the dough, producing carbon dioxide gas.
  • It adds a characteristic flavor and aroma to the bread.
  • Yeast also contains B vitamins and minerals such as selenium, which are beneficial for overall health.

Water (350ml):

  • Calories: 0 kcal
  • Protein: 0g
  • Fat: 0g
  • Carbohydrates: 0g


  • Water is essential for hydrating the flour and activating the yeast.
  • It helps to form the gluten network in the dough, giving the bread its structure and elasticity.
  • Drinking water is crucial for maintaining proper hydration and supporting various bodily functions, including digestion, circulation, and temperature regulation.

Please note that these values are approximate and can vary based on brand, type, and specific composition of the ingredients used. Additionally, the nutritional values provided are for the ingredients themselves and do not include any additional toppings or spreads that may be used with the baguette.


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