Baguettes

Baguettes are a funny thing. On paper they look kinda simple to make and in many ways they are. But baguettes, perhaps more than any other bread, have become a standard by which bread baking skill is measured. They’re supposed to look a certain way, the crust and crumb should be just so, and even though they’re typically made from just white flour, water, salt and yeast, the flavors should be complex.

Now the good news. You can still make really decent baguettes without a lot of skill or practice. How do I know? Easy, I did it. I just followed this recipe and the results, at least from an enjoyment standpoint, weren’t all that far off from what a good artisan bakery might turn out. And of course I’m being completely objective.

In any case, they’re certainly fun to make, so if you haven’t made baguettes before or struggled with them in the past, please give it a try and let us know how it went.

Here’s the core of my food philosophy — if you love what you’re eating, it’s good for you. This comes in handy when I’m indulging in, say, a fresh crackly baguette slathered with butter. It’s no accident that baguettes may be the most popular bread in the Western world. So when you need a break from your virtuous whole grain regimen, try this recipe and love the results.

How to Make Bread for the recipe, guidance and inspiration