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September 2007
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Fresh Bread Baguette (法国面包)

1 pack of dry yeast: 5 RMB (City Shop)
1 pound of wheat flower: 6 RMB (any local brand)
Fresh bread baguette for breakfast: Priceless!

After some messing around with the ingredients, it finally worked: Presenting my first self-baked bread baguette in Shanghai. Bake them on Friday evening, freeze them and enjoy them the whole weekend!

Fresh Bread Baguette


  • 1/2 Kg wheat flour (面粉)
  • 100g spelt flour (粗粒面包粉)
  • 1 pack dry active yeast (酵母)
  • 350 ml water (水)
  • Salt (盐)


Dissolve 1/2 pack of yeast in 100 ml of hand warm water. In a bowl, combine yeast and 100g of wheat flour. Using your hands, mix until it forms a dough. Then, cover with a dish cloth and let sit at room temperature for 1 hour. It should at least double in size.

Incorporate remaining water, wheat flour, spelt flour, salt and remaining yeast (again dissolvend in 100ml of hand warm water). Knead for about 5 minutes. It should be supple and elastic when you stop kneading. Let sit for another 30 minutes.

Preheat oven to 250°C. Knead again. Divide dough into 8-10 parts and form each part into a small baguette shape. Place on a baking sheet. Let sit for another 5 minutes. Place a fireproof bowl of water in the oven. Bake baguettes for about 20-30 minutes - Finished! Bon Appetite!

Step-by-step with photos

Dissolve yeast in 100ml of hand warm water Combine yeast and flour, knead for 5 minutes Let sit for about 1 hour. Dough should double in size
Incorporate remaining ingredients Knead dough adding water Finished dough
Divide dough and form into baguette shape Cut about 1-2cm deep into baguette Finished baguette


Comment by Chen Jing
Time: 09/02/07, 9.52 am

hm~~~~looks yummy, and the making process is not THAT difficult. prepare some for the WHOLE weekend, perfect for lazy eggs lke me, let’s try then! :)

Comment by an
Time: 09/03/07, 10.03 am

“Place a fireproof bowl of water in the oven.”

why? (when making bread i never used this - so i am just curious) ….. but anyhow - my oven would be too small

Comment by admin
Time: 09/03/07, 10.48 am

the water will produce steam. This will help to make the bread more soft inside and more crispy outside.

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