One Rise Baguette: Fast and Fancy

One Rise Baguette: Fast and Fancy
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There are three bread recipes that I consider to be “staples” at Clucky Dickens Farm, and One Rise Baguette is one of them. It’s a fast, fancy bread that can be used for sub sandwiches or as a great side to spaghetti, soup, salad, or stew. The best thing? From start to finish, this bread takes approximately 90 minutes.

Not even kidding.

Ingredients for One Rise Baguette:

2 cups warm water

1 pkg yeast (or 2 1/4 tsp bulk yeast – this is my favorite to use)

1 Tbsp sugar

1 1/2 tsp salt

About 5 cups flour (you can use all white or substitute half for whole wheat flour)

Procedure for One Rise Baguette:

In a large bowl, mix the water, yeast, and sugar and let it sit for a few minutes. Then stir in the salt and 2 cups of the flour.

One Rise Baguette

Stir, and when the 2 cups of flour is mixed in, add another cup…and another cup…

One Rise Baguette

…until you can’t easily stir it by hand anymore. When you get to this point, it’s time to take the dough out of the bowl and put it on a lightly floured board or counter top.

One Rise Baguette

(Note: Bread baking is as much of an art as it is a science. I have never made a batch of bread that has taken the same amount of flour as it took the time before. The amount of flour you add has to do with lots of different things. The amount of humidity in the air, what brand of flour you’re using, what you had for breakfast, how far away the kids are… If you find that after adding three cups of flour the dough is ready to knead go for it. If after adding five cups it’s still pretty sticky, keep adding little bits of flour and then stir.)

Now it is time to knead. Continue to add little amounts of flour—a small handful at a time— and knead until the dough is still moist and soft, but not sticky. If the bread is sticking to your hands or your floured surface, it’s not ready yet. Kneading takes time. A good 5 minutes at least. Sometimes 8. Occasionally 10. Don’t wimp out.)

One Rise Baguette

Now here is where making a baguette gets fun.

Divide your dough ball into four equal lumps and let them rest 5-10 minutes.

One Rise Baguette

Take one of the lumps and roll it into a snake. (If the snake keeps shrinking and trying desperately to become a ball again, let it rest a few more minutes and try again.) Take another lump and do the same thing.

One Rise Baguette

Now, lining up the two snakes side by side, pinch their top ends together and place one snake over the other to make a twist.

One Rise Baguette

Keep twisting snake over snake until you reach the end of the loaf, and then pinch the bottom ends together. Then, repeat the process with the remaining two lumps of dough until you have a second loaf.

One Rise Baguette

Place your dough on a greased cookie sheet—or as I recently discovered was actually a thing—a baguette/french bread pan.

One Rise Baguette

Let the loaves rise in a warm place for 30 minutes. (Because our house is chilly, I use our oven. Before staring a bread recipe, I turn our oven on to its lowest setting, preheat, and then turn the oven off. Then when it’s time for rising, I let the dough rise in the still warm oven.)

One Rise Baguette in 90 minutes - fast and fancy!! - A Farmish Kind of Life

After the loaves have risen…

One Rise Baguette

…it’s time to bake. 20 minutes at 425 is all it takes for a one rise baguette. Now that’s fast and fancy!

One Rise Baguette

At our house, this bread is used in lots of ways, but one of our favorites is toasted sub sandwiches.

One Rise Baguette

But trust me; this ain’t Subway. You can’t eat a 12 inch on these loaves.

One Rise Baguette

Homemade bread has an amazing way of filling you right up, especially if you substitute half the flour in the recipe for whole wheat flour.

There you have it, a fast and fancy bread that you can totally handle making. I know you can do it!

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12 thoughts on “One Rise Baguette: Fast and Fancy”

  • Thank you for the artful tips, they are great! lol This is going to become my main go-to loaf recipe, thank you for sharing it with us.

  • hi! I’m writing this after finishing a very hot, crispy, straight-out-of-the-oven piece of the bread.

    I’m a very mediocre baker so it seemed like a bread I’d manage to make and love. I can’t stand the soft, sweetish breads sold in our local grocery story. I thought I’d share a couple of questions and fresh insights for folks like me –

    I reached the rolling stage pretty well (yes, don’t give up. It was so sticky and it took quite a while to get it right but it does get there).

    What’s the approximate length of the loaf pre-rising? how wide? the finished loaves are about a bit more than a foot long and 2.5 inches wide. They didn’t rise much even in my warm kitchen but did quite a bit of it during baking, so don’t despair!

    Apparently, when waiting for fresh bread, 20 minutes seem like forever. I kept checking and it wouldn’t brown, despite the wonderful smell it emitted. And then I noticed the time has not elapsed yet. It took a tad longer but they came out lovely.

    and as for the taste – yummy! a full body on the inside and for now – such a crispy crust. I can already think of a few additions and flavor variations we’d love (like garlic, caraway, etc). Definitely will be adopting it as my new, possible, bread 🙂 thank you!

    • I would assume yes! I’ve never had a mixer with a dough hook but have lots of friends who do and they do any bread recipes much the same as hand kneading. Good luck!

  • This recipe is amazing! I’ve already baked 8 loaves (we love bread). The last ones had a nice crunch on the bottom while the rest was soft. No brick loaves here!

  • I will try this recipe this weekend! I have had a ton of trouble with two rise breads. They never rise the second time! If I were to pre-make my dough, do you have any suggestions on how to store in the fridge and how to proceed after storage? Would I roll out and twist up into the baguette shape then refrigerate? Or would you not recommend pre-making the dough for this recipe? Thanks!!

    • I’ve only ever made one recipe that involved the fridge and it was a bread that was required to raise in the fridge. 😉 This bread is so fast, I guess I never thought to try refrigerating the dough. My totally-and-honestly-a-guess would be to refrigerate BEFORE shaping…but that’s just a guess. If you try it, let me know if it works!

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