Baguette

All-Purpose Flour

This quintessentially French bread has become common worldwide, but it is still as popular in France as it has ever been. The word baguette derives from the Italian bacchetta, simply meaning "wand" or "baton," an appropriate descriptor of its shape. Though the name baguette has only been in use since 1920, it is believed the type of bread itself dates back to the time of Louis XIV in the mid to late 17th century.

Recipe Servings: 2

Prep Time

25 minutes
+ 1 hour 20 minutes resting

Cook Time

25 minutes

Total Time

2 hours 10 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

2½ cups (600 ml) all-purpose flour, more as needed for dusting
1 Tbsp (15 ml) sugar
1½ tsp (7.5 ml) instant dry yeast
1 cup (240 ml) warm water
1 tsp (5 ml) salt
1 egg white
½ Tbsp (7.5 ml) water

Directions

Combine flour, sugar, and yeast in a large bowl.
Add water and knead for 5–7 minutes until dough is smooth.
Cover dough with a cloth and let rest for 15 minutes.
Sprinkle dough uniformly with salt and knead until it is mixed in.
Cover dough with a cloth and let rest in a warm place for about 30 minutes, until it has doubled in size.
Dust work surface with flour, turn dough out, and roll it into a 16x12-inch (40x30-cm) rectangle.
Cut dough in half to create two 8x12-inch (20x30-cm) rectangles.
Starting with the 12-inch side, roll each rectangle up tightly, flattening any air bubbles and tapering off the ends.
Place loaves on a greased baking sheet and cut diagonal furrows across the tops. These can be quite deep as they will become smaller as the dough rises.
Cover loaves and let rest in a warm place for 30–40 minutes, until doubled in size.
Preheat oven to 375°F (190°C).
Mix together egg white and water in a small bowl.
Brush egg mixture over the tops of the risen dough.
Bake loaves for 20–25 minutes until golden-brown.
Remove loaves from oven and let cool slightly.
Serve warm.