Traditional baguettes



  1. Dissolve the yeast and sugar in warm water and set aside for 10 minutes.
  2. Pour the flour into the bowl of a stand mixer, add the salt and the yeast mixture and knead for 5 minutes.
  3. Cover with plastic wrap and proof somewhere warm for 30 minutes.
  4. Punch down the dough, place on a floured work surface and divide evenly into 5 balls.
  5. Place a bowl of water in the bottom of the oven and preheat to 240°C (465°F).
  6. Place the Flexipan 5 long cake mold on a perforated baking tray then shape the dough into logs long enough to fill the indents and place them in the mold.
  7. Score each baguette with a knife and proof for another 30 minutes.
  8. Brush a little bit of water on each baguette to moisten and bake for 15 minutes.

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