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Authentic Parisian Baguettes


March 13, 2017

Tip: to obtain a more traditional-looking baguette, lightly flour the surface of each cylinder of dough just before baking.

Recipe supplied byt Emile Henry.

  • Prep: 1 hr 10 mins
  • Cook: 25 mins
  • Yields: Make 3 Baguettes


1 1/2 cup Type 55 White Flour

1 cup Water

2 tsp Salt

1 1/2 tsp Dry Baker’s Yeast


1Heat the water to around 40°C(100°F). Mix the flour, salt and dry yeast in a mixing bowl.

2Pour in the warm water and knead for 5 minutes until you have a smooth dough. Cover the bowl with a cloth and leave to rise for 40 minutes at room temperature, away from draughts.

3Work the dough by hand to let the air out, then divide into 3 sections.

4Shape each section by rolling into a thin cylinder, slightly longer than the moulds in the tray. Brush flour inside the baking tray and place the cylinders of dough in each mould.

5Cover with the lid and leave to rise for 20 minutes at room temperature. Pre-heat the oven to 475°F. Brush some water over the surface of the baguettes, making sure that the water doesn’t come between the dough and the mould, which would make the dough stick to the mould while cooking. Make deep slashes across the top.

6Bake in the oven for 25 minutes. Remove the lid and brown the tops for 2 minutes.