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Le Chaudron recipe
Baguette maison tradition
Homemade traditional baguette
⏱ 45 minServes 2Hard560 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 pieces
500 g (18 oz)bread flour (French T65)
320 ml (1⅓ cups)warm water
10 gfine salt
6 gfresh yeast
- 500 g (18 oz) bread flour (French T65)
- 320 ml (1⅓ cups) warm water
- 10 g fine salt
- 6 g fresh yeast
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the flour in the mixer bowl, with the salt on one side and the crumbled yeast on the other.Making it from scratch? See bread & sourdough — rises 2 to 12 h
- Gradually add the lukewarm water and knead with the dough hook on low for 10 minutes until smooth and elastic.
- Cover and let rise 1½ hours at room temperature, then gently punch down without overworking.
- Divide in two, shape into 40 cm (16 in) baguettes and place on a lined baking sheet.
- Let rise 1 hour under a towel, then preheat the oven to 250 °C (475 °F) with a dish of water inside for steam.
- Score each baguette with angled slashes and bake for 20 minutes at 250 °C (475 °F) until golden and crisp.
- Cool on a rack for at least 20 minutes — the crust crackles as it cools.
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