For other uses, see Baguette (disambiguation).

A baguette (  /bæˈɡɛt/) is "a long thin loaf of French bread"[1] that is commonly made from basic lean
dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and
crisp crust.

A standard baguette has a diameter of about 5 or 6 centimeters (2 or 2⅓ in) and a usual length of about
65 centimeters (26 in), although a baguette can be up to a meter (40 in) long.

Ingredients
 6 cups all-purpose flour
 2 1/2 (.25 ounce) packages active dry yeast

 1 1/2 teaspoons salt

 2 cups warm water (110 degrees F/45 degrees C)

 1 tablespoon cornmeal

 1 egg white

 1 tablespoon water

Directions
1. In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well
blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the
remaining flour as you can.
2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead
for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let
rise in a warm place until doubled.

3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10
minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal.
Taper ends.

4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared
baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let
rise until nearly doubled, 35 to 40 minutes.

5. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a
preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an
additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over
browning. Remove from baking sheet, and cool on a wire rack.

Ingredients
 4 teaspoons active dry yeast
 1 teaspoon white sugar

 1 1/4 cups warm water (110 degrees F/45 degrees C)

 5 cups all-purpose flour

 1/2 cup white sugar

 1 1/2 teaspoons salt

 1 tablespoon vegetable oil

  

 1/2 cup baking soda

 4 cups hot water

 1/4 cup kosher salt, for topping

Directions
1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10
minutes.
2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and
yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the
dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat
with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

3. Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.

4. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece
into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking
soda solution and place on a greased baking sheet. Sprinkle with kosher salt.

5. Bake in preheated oven for 8 minutes, until browned.