A Baguette is a long thin bread stick with a crisp crust. We have used Laucke Crusty White Bread Mix for its light texture and crisp crust but you could use any of the Laucke Bread Mix alternatives.


Ingredients Volumetric
600 g Laucke Crusty White Bread Mix 3¾ cups
5 g Yeast 1⅝ tsp
390 g Water 1½ cups
10 g Olive Oil (optional) 2 tsp


  1. Use your bread machine or a suitable mixer to mix ingredients and knead the dough, or alternatively knead by hand.

  2. Place the dough in a well oiled bowl, cover with cling film, and allow to rest for 45 minutes.The bowl must be at least five times larger than the dough to allow for it to expand.

  3. Give the dough a lift and fold to strengthen it and encourage yeast activity. To do this fold it like an envelope, bringing all four sides over the centre of the dough. The dough is once again covered, and allowed to rest for a further 30 minutes.

  4. Tip the dough out onto a lightly floured bench, and let it settle for a couple of minutes. Using a bread scraper or knife, divide the dough into pieces between 100 g – 200 g (for large baguettes). Lightly reshape the pieces into balls, and cover for 10 minutes to let the gluten relax.

  5. After 15 minutes, flatten one piece of dough into a rough rectangle.

  6. Fold and roll it tightly over itself, tucking it in with your fingers or knuckles as you go. You should feel the outside of the dough stretch (but not tear) as you roll. Keep rolling it over itself until it forms a long log.

  7. Begin shaping the dough into a baguette. To do this place both hands on either side of the loaf’s centre and apply gentle downward pressure, rolling the dough back and forth. Gently push the dough outwards and it should lengthen on its own. If it doesn’t, give it a 10 minute rest while you work on the other loaves, then come back to it.

  8. Place the baguettes on a pre-greased tray, leaving enough room for expansion. Appearance is enhanced if any seam or ragged surface is turned to the bottom. Place the tray in a humid draught free environment. Don’t allow the loaves to develop a “skin” on the surface.

  9. Covering them with plastic will help prevent this.

  10. Preheat the oven to the highest possible temperature.

  11. The baguettes should be ready after approximately 40 minutes. To determine if it is ready, gently poke your finger into the loaf. The dough should spring back slowly and still leave a small indentation. Using a serrated pairing knife, score down the middle of the loaf.

  12. Place the baguettes into the oven then lightly spray (mist) the loaves with water. Turn the oven temperature down to 200°C and bake for 15-20 minutes.

Helpful Hints

  • Tepid water will help your dough to rise.
  • If adding butter, oil or margarine, reduce the equivalent amount of water.
  • The amount of water suggested should give soft, sticky, smooth dough that can be readily handled by hand after thorough kneading in a machine, and a rest. If the dough is too tight, add more water. If too sticky to handle, add some more bread mix or Laucke Wallaby Bakers Flour.

Alternative Laucke Bread Mixes can be used to make Baguettes

  • Yeast Bread
  • 1 loaf
  • Bake for 15 - 20 minutes


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