Incredibly Easy French Baguette Bread Machine Recipe

Incredibly Easy French Baguette Bread Machine Recipe, yeast, bread machine, fast and easy, part bread machine, part hand rolling, rolls, bread, loaves, loaf, crusty, video recipe, bread video recipe, fail safe, dough, secret to success, bread making, easy bread making

For years I battled with flopped dough batch after batch.

Perhaps it was the temperature of yeast, or maybe I was rushing?

My guess is that I needed an appliance to up my game!

Bread machines are truly the answer to incredible bread.

Make no mistake, I do not let the bread machine make my bread.

I create a dough with specific ingredients, then I let the machine do the kneading and the first rise.

After that, I remove the dough from the bread machine and I run the show.

What I have found is unprecedented success in bread making.

Do you love crusty, artisan-crafted French baguettes?

The crust that actually rips the roof of your mouth open but you still keep on eating it, because it is addictive?

This recipe is for you! P.S. I have a secret to getting the dough crusty, you gotta read on to get it!

Incredibly Easy French Baguette Bread Machine Recipe, yeast, bread machine, fast and easy, part bread machine, part hand rolling, rolls, bread, loaves, loaf, crusty, video recipe, bread video recipe, fail safe, dough, secret to success, bread making, easy bread making

Today, I am going to share with you my favorite incredibly easy French Baguette Bread Machine Recipe.

Part of the bread will be created in the bread machine and the other with your hands.

You will succeed with this recipe, I assure you it is a fail-safe french baguette bread machine recipe and so darn easy!

Incredibly Easy French Baguette Bread Machine Recipe

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Incredibly Easy French Baguette Bread Machine Recipe, yeast, bread machine, fast and easy, part bread machine, part hand rolling, rolls, bread, loaves, loaf, crusty, video recipe, bread video recipe, fail safe, dough, secret to success, bread making, easy bread making

What I believe is that the secret ingredient I have added is the game-changer.

If I could only tell you how many different ways I have tried this recipe and how ONLY ONE way is the right way.

Time after time, prep after prep, this is my go-to for french baguettes.

What you need to know is that the baguette will GROW as you pinch it and roll.

Basically you will cut your dough into half and it will kind of look like a torpedo, from there you will work on one at a time.

Incredibly Easy French Baguette Bread Machine Recipe, yeast, bread machine, fast and easy, part bread machine, part hand rolling, rolls, bread, loaves, loaf, crusty, video recipe, bread video recipe, fail safe, dough, secret to success, bread making, easy bread making

First, you will keep tucking the dough into itself from one side, then the other, then tuck the ends to create a traditional baguette and bake it seam side down.

It’s really easy once you do it one time.

Thoughts & Tips on Easy French Baguettes

Please remember bread machines are all different and mine is wet ingredients first, then dry.

Follow your bread machine’s instructions!

Honey is the key to a successful baguette.

Incredibly Easy French Baguette Bread Machine Recipe, yeast, bread machine, fast and easy, part bread machine, part hand rolling, rolls, bread, loaves, loaf, crusty, video recipe, bread video recipe, fail safe, dough, secret to success, bread making, easy bread making

Without a doubt, I can say that I have tried variations of baguette recipes and no other recipe works better than this because of the honey.

Incredibly Easy French Baguette Bread Machine Recipe, yeast, bread machine, fast and easy, part bread machine, part hand rolling, rolls, bread, loaves, loaf, crusty, video recipe, bread video recipe, fail safe, dough, secret to success, bread making, easy bread making

The ONLY flour I use to make bread in my bread machine is King Arthur.

This company produces hands-down the best bread machine flour.

After having tried so many other flour brands before, you will never get me to change my mind.

french bread baguettes easy to make Ingredients are Minimal and Simple for French Bread Baguettes

Bread Yeast, bread flour, water, and a few other ingredients.

It’s the one ingredient that is the game-changer I believe.

Chewy bread, yet crust that is hard.

It’s what you crave in a loaf of French Bread, but can’t always find.

Yet it is that short, sweet and simple of a recipe.

Add it all to the bread machine, and let the dough making begin.

Incredibly Easy French Baguette Bread Machine Recipe, yeast, bread machine, fast and easy, part bread machine, part hand rolling, rolls, bread, loaves, loaf, crusty, video recipe, bread video recipe, fail safe, dough, secret to success, bread making, easy bread making

Dough Working For Easy French Baguettes – It’s really easy!

The dought that is right in front of you is about to become a baguette of some sort.

See, I am making mine into bread.

The idea is to lengthen the dough you are working with as you go.

I consider this my time that I am folding the dough piece by piece folding a piece of paper into segments.

You will do this for both sides.

It’s easiest to watch this in my video, did you do that?

Incredibly Easy French Baguette Bread Machine Recipe, yeast, bread machine, fast and easy, part bread machine, part hand rolling, rolls, bread, loaves, loaf, crusty, video recipe, bread video recipe, fail safe, dough, secret to success, bread making, easy bread making

You are more or less turning the dough upon itself and then doing it to the opposite long side.

DO this at least 3 times to each side (folding like a letter) and the baguette just gets longer and longer.

It’s easy and amazing at the same time.

Don’t forget to PRESS the seams together and then, of course, tuck the ends over and in and press them to seal as well.

Tray Preparation for Easy French Baguettes

For baking, you need to transfer the dough to the trays.

Here are a few things you need to know.

First, I use brown rice flour, it is the best nonstick solution ever.

Your dough won’t stick and it will crisp.

Alternatively, you can use cornmeal, I do that too, it just depends what I see first in my pantry!

Either, OR works fine. Just dust the baking tray with that.

If you don’t have either of those on hand, parchment paper will work too.

You will be placing the loaves on the tray and covering while working with the other dough.

The dough will rise again and double in size.

The Secret That Makes The Crust on French Baguettes so crunchy

Incredibly Easy French Baguette Bread Machine Recipe, yeast, bread machine, fast and easy, part bread machine, part hand rolling, rolls, bread, loaves, loaf, crusty, video recipe, bread video recipe, fail safe, dough, secret to success, bread making, easy bread making

Alright, so you have made the perfect dough, created the perfect loaves and they have doubled in size, what’s next?

It’s time to bake.

Before you open the oven door and place the tray in, prepare another this is going to be filled with the secret to crustiness.

Ice-cold water.

This makes the crust, incredibly authentic and crunchy.

The steam that accumulates in here makes the crust rule supreme as far as crusts I have created!

Incredibly Easy French Baguette Bread Machine Recipe, yeast, bread machine, fast and easy, part bread machine, part hand rolling, rolls, bread, loaves, loaf, crusty, video recipe, bread video recipe, fail safe, dough, secret to success, bread making, easy bread making

Bake these for about 13-15 minutes then remove to cool!

Make Easy French Baguette Rolls Too Out of the Same Dough

Incredibly Easy French Baguette Bread Machine Recipe, yeast, bread machine, fast and easy, part bread machine, part hand rolling, rolls, bread, loaves, loaf, crusty, video recipe, bread video recipe, fail safe, dough, secret to success, bread making, easy bread making

If you don’t want to make a loaf or 2, as you can see I cut the dough into 3 pieces and created 2 loaves and one set of rules.

All the same, rules apply to create baguette rolls, what is best is how delicious they are and you don’t need a knife to cut portions when it is time to serve!

Your creations are limitless.

Make rolls, loaves, wreaths, it is easy with this easy french baguette dough. !

Enjoy. ~ DANA XO

Get the Recipe Here for Incredible Easy French Baguettes

Incredibly Easy French Baguettes

Incredibly Easy French Baguette Bread Machine Recipe

For years I battled with flopped dough batch after batch. 
Perhaps it was the temperature of yeast, or maybe I was rushing?
My guess is that I needed an appliance to up my game!
Bread machines are truly the answer to incredible bread
Make no mistake, I do not let the bread machine make my bread.
I create a dough with specific ingredients, then I let the machine do the kneading and the first rise.
After that, I remove the dough from the bread machine and I run the show.
What I have found is unprecedented success in bread making. 
Do you love crusty, artisan-crafted French baguettes?
The crust that actually rips the roof of your mouth open but you still keep on eating it, because it is addictive?
This recipe is for you! P.S. I have a secret to getting the dough crusty, you gotta read on to get it! 
Print Pin
Author: dana vento

Ingredients

  • 4 1/2 Teaspoons of Yeast Bread Yeast
  • Honey 2 1/4 Tablespoons
  • 3 1/2 C of Bread Flour
  • 1 C of Water 110°
  • 2 Tsp of salt keep separate from the yeast!
  • Bread Machine to Dough Mode

Instructions

  • Program bread machine to dough mode.
  • Once complete, transfer the dough to a lightly floured work surface.
  • Punch out the bread dough that has risen.
  • You definitely need to do this.
  • Once done, lightly coat workspace with flour again.
  • Now Cut dough into 1/2 or 1/3's depending (remember you are attempting to make rectangular cuts) so length-wise cuts, not width.
  • Portion the dough with how big you want your loaves.
  • Of course for rolls, cut into smaller pieces and go about the procedure the same way. 
  • Work with one loaf at a time.
  • Cover the dough loaves you are not working with.
  • Place dough in front of you.
  • Working on the length, fold it over itself, seaming it, which is actually lengthening the dough (the loaf) as you go!
  • You are folding the length of the dough and you work all the way down one side.
  • Think of folding a piece of paper into segments, you will do this for both sides. 
  • It's easiest to watch this in my video, did you do that?
  • You are more or less turning the dough upon itself and then doing it to the opposite long side.
  • DO this at least 3 times to each side (folding like a letter) and the baguette just gets longer and longer.
  • It's easy and amazing at the same time. 
  • Don't forget to PRESS the seams together and then, of course, tuck the ends over and in and press them to seal as well. 

Tray Preparation for Easy French Baguettes

  • For baking, you need to transfer the dough to the trays.
  • First, use brown rice flour, it is the best nonstick solution ever.
  • Alternatively, you can use cornmeal or parchment paper will work too. 
  • Place the first loaf on the tray, to one side, you can fit more than one loaf on the tray.
  • Cover this loaf so it does not dry out, while you are prepping the other. 
  • Repeat the lengthening method for dough piece number 2 and place it on a tray as well.
  • Cover, and allow to rise at least 30 minutes.
  • It will double in size!
  • While these are rising, preheat the oven to 450°F. 
  • After Traying, Last Rise and Preheating, It's Time To Bake
  • Before you open the oven door and place the tray in, prepare another Oven Proof bowl or tray with ice-cold water.
  • I use the coldest tap water or refrigerator water. 
  • I place the water in the bowl and put it on the bottom shelf of the oven and then immediately put the bread in above the water.
  • I close the oven and do not open it the entire time it is baking.
  • This makes the crust, incredibly authentic and crunchy.
  • Bake for just about 13 minutes, and remove from oven to cooling tray and then serve.
    Bake 450° F for 13 minutes and remove to cooling rack

Video

Notes

For baking, you need to transfer the dough to the trays.
First, I use brown rice flour, it is the best nonstick solution ever.
Your dough won't stick and it will crisp.
Alternatively, you can use cornmeal, I do that too, it just depends what I see first in my pantry!
If you don't have either of those on hand, parchment paper will work too. 
Cover dough always, so it does not dry out, while you are prepping the other. 
Dough Will double in size!