Mastering the art of authentic French baguettes that are fresh and fluffy on the inside with a thin, crisp crust, is easier than you think when you have an assistant like the Magimix Cook Expert by your side as well as a quality ceramic baguette baker. Here’s how it’s done!

RESTING : 2 hrs
COOKING : 15 min
MAKES: 2 baguettes



  • 1 sachet easy blend yeast (7g)
  • 250g bread flour
  • 150ml cold water
  • 5g salt


  1. Put all of the ingredients into the metal bowl. Start the BREAD/BRIOCHE programme. If the ingredients are not well combined, restart the programme by pressing Auto. Place the ball of dough in a floured bowl, cover with a damp cloth and set aside in a warm place to rest for 1 hour.
  2. Working with floured hands gently punch down the dough to knock the air out. Place the dough on a floured work surface and divide into 2 equal portions. Roll each portion using your fingers to form two baguettes of the same length. Line a baking tray with baking paper. Place the dough on the paper cover with oiled clingfilm and set it aside to rise in a warm place until it has doubled in size (about 1 hour).
  3. Preheat the oven to 220°C (210°C fan, gas mark 7/8) and put a little water into the drip pan. Lightly dust the baguettes with flour and score with the wet blade of a very sharp knife; bake for 15 to 20 minutes. To check if cooked, turn the baguettes over and tap the bottom—they should sound hollow. Cool on a rack.

Recipe thanks to Magimix Cook Expert.

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