French Baguettes
GreenStone baguette


The perfect vehicle for all your favorite summer toppings and dips!

Caprese Garlic Cheese Bread | French Bread Pizza | Spinach Dip


3 1/2 cups all purpose flour 
1 1/2 cups + 1 Tbsp water 
2 tsp salt
1 tsp instant yeast; also known as Quick Rise or Rapid Rise yeast
1 Tbsp honey 



Mix all ingredients in a bowl, cover with a plastic wrap and let rest for 15 minutes.


Over a period of 1 1/2 hours, do 3 sets of stretch and folds, flipping the dough upside down after each set.


Cover the bowl with a plastic wrap and place in refrigerator overnight for about 12-14 hours.


Turn the dough on a lightly floured work surface. Divide into 3 equal parts and shape into rectangles. Cover and let rest for 45-60 minutes.


Preheat the oven to 500F, with a baking stone positioned in the upper half the oven and a bread pan filled with hot water on the bottom rack.


Stretch each dough rectangle slightly and fold into a cylinder, sealing the seams. Using your hands, roll the cylinders gently stretching them to desired length, about 14-15 inches.


Place on a lightly floured surface, seam side up. Cover and proof at a room temperature for about 30-60 minutes, or until the dough has sufficiently proofed.


Transfer the baguettes to a piece of parchment paper, seam side down and dust off excess flour. Cut 3 scores on each baguette. 


Open the oven, taking caution not to get burned by steam, and slide the baguettes off onto the baking stone. Reduce the temperature to 475F. Bake for 15 minutes.


Remove the water pan, rotate the baguettes, drop the temperature to 450F and continue baking for another 15 minutes or until deep golden brown. 


To view the article in the online 2021 Summer Partners Magazine, click here.

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