• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pass The Sushi logo
  • Travel
  • About
menu icon
go to homepage
  • Recipes
    • Breakfast
    • Dinner
    • Dessert
    • Cocktail Recipes
    • All Recipes
  • Travel
  • About
subscribe
search icon
Homepage link
  • Recipes
    • Breakfast
    • Dinner
    • Dessert
    • Cocktail Recipes
    • All Recipes
  • Travel
  • About
×

Home » Method » Baking » Bread

Straight Baguette - Bread Baking Fundamentals

By: Kita · Published Nov 8, 2011 · Updated: Feb 14, 2017 · This post may contain affiliate links

Bread baking should be something we all strive to become good at. After all, bread is one of the most basic of foods, and has been for thousands of years.

Read our review of the book, The Fundamental Techniques of Classic Bread Baking, and get the recipe to make a classic straight baguette. \\ PassTheSushi.com

We haven't had a good old fashioned book review on the site since summer and when Abrams publishing asked me if I would like to check out a book on bread baking, I jumped at it.

Bread baking is one of those skills I revere as essential to any well balanced chef.

It's also one of the most intimidating of things to me. For some reason, the idea of yeast, rising, kneading, and baking a dough to perfection seems like a science that requires Alton Brown and a team of lab rats holding your hand for. But it's not. As I said earlier, mankind has been making bread forever. And I'm pretty sure Alton isn't an immortal Iron Chef vampire, helping humans learn to cook for eons. Though, I wouldn't be surprised....

Early this year, I decided I was going to kick my fear of yeast, but then my confidence was crushed when the heavy thick technical book, The Fundamental Techniques of Classic Bread Baking showed up at my door step.

With a solid 91 pages of text before the first actual bread recipe appears in the book, I felt at a loss. The book has sections on everything one would ever need to know regarding the art of bread baking. From burn safety to the parts of an egg, I was overwhelmed.

I sat down with this behemoth a few days later and chose what recipe I would test.  I am not a classically trained chef, I am a cable tv trained fat kid. I have no scale, heck the numbers are rubbing off of my measuring cup. My flat work surface is not even bolted to the wall. But I could do this. Or I would have a hilarious flop of an attempt to tell you about. 😉

Read our review of the book, The Fundamental Techniques of Classic Bread Baking, and get the recipe to make a classic straight baguette. \\ PassTheSushi.com

Review of The Fundamental Techniques of Classic Bread Baking

Technical Level: This book feels like my college text books. It is heavy and packed with extensive knowledge, with many reference pages and step by step instructional guides on bread baking. This is not a book for novice bakers, but a book for the brave chef who is ready to immerse themselves in the true art of making bread.

Graphic Design:  This book does not pop graphically - simply because it is not supposed to. You are not going to be thumbing through the cooking/baking section at your local big box book store and think 'oh, let me try that one'. The people who buy this book will have gone there seeking it out. It doesn't need fancy fonts and snappy lines. It is simple, with easily read fonts and pictures to show what the finished piece should look like.

Recipe Quality:  The quality of recipes in The Fundamental Techniques of Classic Bread Baking are cultural timeless essentials. From perfect kaiser rolls, classic ciabatta, bagels and panettone this book covers a wide variety of bead making. The sections are even broken down by region such as French, Italian, German and Middle European bread. For those on a special diet, or just wanting to educate themselves even further, there is a section devoted to gluten-free formulas. 

Personality: Just like with the graphic design, The Fundamental Techniques of Classic Bread Baking is not one you come to for personality. It is one you look up to and respect. Like the college professors that inspired you to work harder or put a little more time in on a research paper. This book has no snappy charisma, no breaks for humor, it is simple strict and technical, which is perfectly suitable and expected.

Why I’d Buy: In all honesty, I can't say that I would have purchased this book. I don't consider myself an expert bread maker and would have been intimidated by the sheer volume of knowledge in this book, its use of terms I am unfamiliar with and its level of technical expertise. That being said, I am so happy that I was able to preview it because I feel even more confident that I was able to make baguettes from this book - and you know what? It really wasn't all that scary! If you are up for a personal challenge, or know an amazing bread baking - I say go for it with this book.

Read our review of the book, The Fundamental Techniques of Classic Bread Baking, and get the recipe to make a classic straight baguette. \\ PassTheSushi.com

Straight Baguette

from The Fundamental Techniques of Classic Bread Baking

Ingredients:

  • Read our review of the book, The Fundamental Techniques of Classic Bread Baking, and get the recipe to make a classic straight baguette. \\ PassTheSushi.com766 grams bread flour
    • 1 lb 11 oz bread flour
  • 567 grams water
    • 1 lb 4 oz water
  • 14 grams salt
    • ½ oz salt
  • 5 grams fresh yeast
    • ⅛ oz fresh yeast
  • Oil for greasing the bowl
  • Flour for dusting
  • Ice for steam

Preparation:

Combine bread flour with the water in the bowl of an electric stand mixer fitter with dough hook. Mix on low speed until blended. Stop he mixer and autolyse for 15 minutes.
Add the salt and yeast and mix on low for 5 minutes.
Lightly oil a large container or bowl.
Scrape the dough into the prepared bowl. Cover the bowl with plastic film and set aside to ferment for 20 minutes.
Uncover and fold the dough. Again, cover with plastic film and set aside to ferment for 20 minutes.
Uncover and fold the dough. Cover with plastic film and set aside a third time to ferment for 20 minutes.
Finally, uncover and fold the dough. Cover with plastic film and set aside to ferment for 2 hours.
About an hour before you are ready to bake the loaves, place the baking stone or tiles into the oven and preheat to 470 degrees F. If using a pan to create steam, place it in the oven now.
Lightly flour a clean, flat work surface.

Uncover the dough and divide it into four 338 gram / 12 oz logs on the floured surface. Cover with plastic film and bench rest for 15 minutes.

Uncover the dough and, if necessary, lightly flour the work surface. Gently press on the dough to degas (to punch/tap down) and carefully shape each log into a baguette.

Place each baguette, seam side down, into a baguette pan (or on a flat baking sheet, using a non fuzzy towel pinch in between each to make dividers). Cover with plastic film and proof for 30 minutes.

Uncover the dough and using a razor, immediately score the loaves. To make the required steam, add 1 cup of ice to the hot pan in the oven. Immediately transfer the loaves to the hot baking stone in the preheated oven.

Bake, with steam, for 25 minutes or until the crust is a deep golden-brown color and the sides are firm to the touch.

Read our review of the book, The Fundamental Techniques of Classic Bread Baking, and get the recipe to make a classic straight baguette. \\ PassTheSushi.com

More Bread

  • Homemade Challah Bread Recipe
  • Herbed Thyme and Lemon Biscuits
  • Hot Cross Buns
  • Sage and Honey Biscuits

Reader Interactions

Comments

    Tried this recipe? Rate it: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Megan S. says

    November 08, 2011 at 6:21 am

    I'd love to make some type of focaccia bread!

    I follow you on Twitter

    I'm subscribed to your RSS feed

    Reply
  2. Roxana GreenGirl {A little bit of everything} says

    November 08, 2011 at 7:08 am

    Please close the comment section and let me win!! I'm a sucker for homemade bread and this book sounds like the bread bible!

    Reply
  3. Roxana GreenGirl {A little bit of everything} says

    November 08, 2011 at 7:09 am

    I like you on facebook

    Reply
  4. Roxana GreenGirl {A little bit of everything} says

    November 08, 2011 at 7:09 am

    Follow you on twitter

    Reply
  5. Roxana GreenGirl {A little bit of everything} says

    November 08, 2011 at 7:10 am

    tweeted!

    Reply
  6. Roxana GreenGirl {A little bit of everything} says

    November 08, 2011 at 7:11 am

    i'm getting your feeds!

    Reply
  7. Roxana GreenGirl {A little bit of everything} says

    November 08, 2011 at 7:11 am

    stumbling you!

    Reply
  8. apron appeal says

    November 08, 2011 at 7:29 am

    I love bread. French Bread. No...Italian....no 7 grain. I'll just have to try them all.

    Reply
  9. Sandra says

    November 08, 2011 at 7:30 am

    Wow Kita, this book seems heavy, literally and figuratively. I would like to make foccacia. Very different pictures, two thumbs up!

    Reply
  10. apron appeal says

    November 08, 2011 at 7:31 am

    I follow on facebook

    Reply
  11. Lisa says

    November 08, 2011 at 8:15 am

    I've made brioche and croissants before, but my brother still thinks he can make a better baguette than me, so I'd definitely have to best him in that! I'm also following you on Facebook-thanks for the fun giveaway and posts!

    Reply
  12. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    November 08, 2011 at 10:20 am

    Boy, are you and I sisters with regard to our kitchens and feelings towards bread-making. I do have a scale though. Bread has always been daunting to me, but something I've wanted to conquer. Your baguettes are absolutely amazing. Gloriously so.

    Reply
  13. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    November 08, 2011 at 10:22 am

    I'm already connected to you on facebook (though my account isn't coming up so I can't confirm that at the moment).

    Reply
  14. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    November 08, 2011 at 10:23 am

    I've definitely stumbled you and would have even if it didn't give me another entry. 🙂

    Reply
  15. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    November 08, 2011 at 10:25 am

    I already follow you on twitter, of course. I did pin you so I could save the recipe. I really, really love that baguette photo.

    Reply
  16. Pam @ From Apples To Zucchini says

    November 08, 2011 at 10:26 am

    I want to try ciabatta - it intimidates me

    Reply
  17. Pam @ From Apples To Zucchini says

    November 08, 2011 at 10:29 am

    I follow you and subscribe already : )

    Reply
  18. Liz says

    November 08, 2011 at 10:30 am

    Oh, I'd love to find a fabulous honey oatmeal bread! Great giveaway, Kita! Looks like you have nothing to fear after making these gorgeous baguettes!

    Reply
  19. Liz says

    November 08, 2011 at 10:31 am

    I'm a facebook fan~

    Reply
  20. Liz says

    November 08, 2011 at 10:32 am

    I follow you on Twitter~

    Reply
  21. Liz says

    November 08, 2011 at 10:32 am

    I gave you a thumbs up on SU~

    Reply
  22. Kari says

    November 08, 2011 at 11:02 am

    I'm forever trying to master the perfect dinner roll.

    Reply
  23. Dionne Baldwin says

    November 08, 2011 at 11:42 am

    Wow you made some beautiful baguettes! See we should be neighbors. Yesterday I was lamenting because I didn't make the start for baguettes. Baking bread is kind of an addiction for me. My family is getting quite spoiled too!

    I liked you on Facebook, followed you on Twitter, you've been on my rss since the day I found your brioche. 🙂 I need to sign up for emails so I don't miss out on posts letting days go by without staying in the loop!

    Reply
  24. sara says

    November 08, 2011 at 11:42 am

    Great giveaway! I've made a lot of bread, but I would really love to try making a good French bread with big holes - somehow that has never turned out right for me and I'd love to get it done right! 🙂

    Reply
  25. Yuri - Chef Pandita says

    November 08, 2011 at 1:17 pm

    Oh I NEED that book! Ive always wanted to make one of those intrincate 12-strand challah braid.

    Reply
  26. Yuri - Chef Pandita says

    November 08, 2011 at 1:18 pm

    Chef Pandita LOVES Pass the Sushi on FB 🙂

    Reply
  27. Yuri - Chef Pandita says

    November 08, 2011 at 1:18 pm

    I follow you on Twitter!

    Reply
  28. Yuri - Chef Pandita says

    November 08, 2011 at 1:36 pm

    Just added you to my Google Reader.

    Reply
  29. Yuri - Chef Pandita says

    November 08, 2011 at 1:37 pm

    Subscribed via email.

    Reply
  30. Yuri - Chef Pandita says

    November 08, 2011 at 1:38 pm

    Tweeted about this giveaway 🙂

    Reply
  31. Yuri - Chef Pandita says

    November 08, 2011 at 1:39 pm

    and liked this post on StumbleUpon. Good luck to me 😀

    Reply
  32. Foodness Gracious says

    November 08, 2011 at 1:40 pm

    For what it's worth I think your baguettes look exactly like they are supposed too and not all uniformed like that tasteless white fluff from some grocery stores. They look rustic, rough and ready to eat with a good chunk of brie IMO 🙂 I left school and worked in a bakery for many years so I know the basics but right now it's chocolate that's driving me insane and intimidating me, another science all on it's own! I say if it flops throw out a few cuss words and just try again,
    Great post and awesome pics again...

    Reply
  33. Cassie @ Bake Your Day says

    November 08, 2011 at 2:45 pm

    I want to make ciabatta bread!

    Reply
  34. Cassie @ Bake Your Day says

    November 08, 2011 at 2:46 pm

    I follow you on Facebook.

    Reply
  35. amanda @ fake ginger says

    November 08, 2011 at 2:51 pm

    Oooh, those look crusty and fantastic! I bet I could polish off an entire baguette in 1 sitting. Mmm!

    I loooove making bread. I think my next experiment will be croissants. Does that count as bread? Or is it a pastry?

    Reply
  36. Belinda @zomppa says

    November 08, 2011 at 3:29 pm

    You could fool folks with your expertise on baking!

    Reply
  37. Jessica | Oh Cake says

    November 08, 2011 at 4:47 pm

    I'd love to make laminated doughs again (croissants, danish, etc). Follow you on twitter.

    Reply
  38. Foodness Gracious says

    November 08, 2011 at 6:05 pm

    I forgot to add, I follow you on FB and Twitter 🙂

    Reply
  39. Carrie says

    November 08, 2011 at 6:37 pm

    Bagels!!! Or foccacia or French rolls or the list could go on....tweeted about this one!

    Reply
  40. Elyse @The Cultural Dish says

    November 08, 2011 at 9:38 pm

    Your bread came out great and this book sounds awesome! I really want to conquer the French baguette and Ciabatta!

    Reply
  41. Emily @ Life on Food says

    November 08, 2011 at 9:40 pm

    I really want to try Brioche!

    Reply
  42. Ann says

    November 08, 2011 at 11:13 pm

    This was a great review! I have to say - I'd love to make something really crusty and delicious for paninis. Perhaps a ciabatta?

    Thanks for the giveaway opportunity!

    Reply
  43. Ann says

    November 08, 2011 at 11:14 pm

    I already follow you on facebook!

    Reply
  44. Ann says

    November 08, 2011 at 11:14 pm

    I follow you via RSS already (Google Follower)

    Reply
  45. Ann says

    November 08, 2011 at 11:14 pm

    You KNOW I'm gonna thumbs up this on stumble upon!

    Reply
  46. Ann says

    November 08, 2011 at 11:16 pm

    Tweeted the giveaway! (@AnnHolly)

    Reply
  47. Parsley Sage says

    November 09, 2011 at 1:29 pm

    Well done! I think your baguettes turned out ace! I'm terrified of yeast and your rather scary description of the book makes me think it would be better in the hands of someone else. Awesome review by the way 🙂

    Reply
  48. Grubarazzi (@Grubarazzi) says

    November 09, 2011 at 4:43 pm

    This is great writing, fyi. and those pictures are amazing! I follow you on twitter and facebook (double score!). I haven't ventured for long periods of time in to bread making although I'm not afraid. I'm not afraid of anything. ahem... (gosh, I hope she doesn't know I'm lying). 😉

    Reply
  49. Lauren at Keep It Sweet says

    November 09, 2011 at 5:19 pm

    That bread looks amazing! I've never made any bread before so I want to try anything:-)

    Reply
  50. Lauren at Keep It Sweet says

    November 09, 2011 at 5:20 pm

    I follow you on Twitter

    Reply
  51. Lauren at Keep It Sweet says

    November 09, 2011 at 5:20 pm

    I like you on FB:-)

    Reply
  52. Lauren at Keep It Sweet says

    November 09, 2011 at 5:20 pm

    I "liked" your post!

    Reply
  53. Athena says

    November 11, 2011 at 10:20 pm

    I would love to make English muffins and challah.

    Reply
  54. Athena says

    November 11, 2011 at 10:22 pm

    I'm a FB fan.

    Reply
  55. Athena says

    November 11, 2011 at 10:22 pm

    I follow you on Twitter @GoddessFoodie.

    Reply
  56. Athena says

    November 11, 2011 at 10:24 pm

    I follow via google reader.

    Reply
  57. Simply Life says

    November 12, 2011 at 7:13 am

    I would love to conquer a foccacia bread!

    Reply
  58. Carmen says

    November 12, 2011 at 2:11 pm

    I want to make a nice sandwich bread, similar to the soft kind you get from frozen bread loaves.

    Reply
  59. Carmen says

    November 12, 2011 at 2:12 pm

    I follow @passthesushi (cmouse01)

    Reply
  60. Cee says

    November 12, 2011 at 10:13 pm

    I'd like to know how to make a good brioche.

    Reply
  61. ikkinlala says

    November 12, 2011 at 10:22 pm

    I'd love to learn to make sourdough rye bread.

    Reply
  62. Monet says

    November 13, 2011 at 10:50 pm

    Hi love...what a great review. I am always looking for more books on bread baking...even those that don't pop. I would love to look at this. The bread recipe I need to tackle? The baguette itself. Yes, I really would love to master this!

    Reply
  63. Priscilla - She's Cookin' says

    November 13, 2011 at 11:46 pm

    Great review, Kita - I appreciate your honesty. I'm not much of a baker and, what can I say, I like books with pictures 🙂 That's not to say that I wouldn't like to learn to be a better bread baker. Love the photos - and the baguettes!

    Reply
  64. Rachel @ My Naturally Frugal Family says

    November 14, 2011 at 10:59 am

    I follow you on FB

    Reply
  65. Rachel @ My Naturally Frugal Family says

    November 14, 2011 at 11:00 am

    I am on your e-mail subscription

    Reply
  66. Rachel @ My Naturally Frugal Family says

    November 14, 2011 at 11:00 am

    I subscribe to your RSS

    Reply
  67. Rachel @ My Naturally Frugal Family says

    November 14, 2011 at 11:08 am

    I checked "Like it" on Stumbleupon

    Reply

Primary Sidebar

Hi, I'm Kita! The mountain biking, travel junkie, professional freelance photographer, and creator behind the scenes.

More about me →

Search

Trending Recipes

  • Spicy Cucumber Martini
  • Bacon Wrapped Stuffed Chicken Breast
  • Cajun Chicken, Shrimp, and Sausage Alfredo Pasta
  • Seafood Scampi Pasta using Angel Hair

Current Wanderlust

  • Puff Pastry Austrian Apple Strudel

Footer

↑ back to top

Browse

  • Cocktail Recipes
  • Dinner Recipes
  • Dessert Recipes
  • Travel & Resources

Newsletter

  • Sign Up! for emails & updates

Information

  • About
  • Contact
  • Privacy Policy
  • Disclaimer

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2023 PasstheSushi