Cheddar & Bacon Popcorn

Homemade french baguette

It’s my birthday tomorrow, so we had a few friends over this Saturday for a little birthday dinner. I cooked a light dinner with a few salads, salmon and these baguettes. I found this recipe at this other great blog that I follow. They are super easy and simple to make. The only thing you need is a bit of time as they need to rise overnight in the refrigerator. You will get 3 baguettes out of this batch.


15-20 g of fresh yeast

½ liter of ice-cold water

1 ½ tsp of salt

675-700 g wheat flour


Stir most of the flour and water together.

Crumble the yeast in it and stir it really well until the yeast is completely dissolved.

Add salt and stir further. Stir till you have an elastic and rather sticky texture. Add little more flour, if the dough is too thin.

Grease a large bowl with oil and put the dough in it. Cover it tightly with film and let it rise overnight in the refrigerator. The dough will rise quite a bit, so make sure that the bowl is big enough

The next day, turn the dough out onto a floured surface and divide it into 3 pieces without kneading it. It is quite sticky but smooth and soft. Should be easy to work with as long as you have enough flour.

Roll dough into 3-5 long rolls and twist them. Try to make them as thin as possible as they will still rise a bit.

Let them rise for 45 minutes.

Bake in the oven at 275 degrees C for 8 minutes. Then turn down to 200 degrees C and bake another 15-20 minutes. Do don’t turn very golden but they should sound hollow when you tap the bottom of each baguette.


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