French Baguettes…

…because basil needs picking and bruschetta needs making 🙂


  • 360g flour
  • 3/4 cup very warm water
  • 1 tsp pink salt
  • 1/2 tsp active dry yeast


  1. Add dry ingredients to stand mixer* and using lowest speed stir to combine
  2. With the unit on lowest speed slowly add water and continue mixing until dough ball forms. Install dough hook and kneed for several minutes until dough springs back when pulled
  3. Place dough in glass or plastic bowl, cover with plastic wrap and leave in warm place until double in size
  4. Turn dough onto floured surface, divide into 3 equal pieces and form into loaf shapes
  5. Generously sprinkle Emile Henry baker with cornmeal, place loaves in pan, sprinkle with flour (so loaves don’t stick to top of pan), cover and let rest 30ish minutes. Preheat oven to 425 while loaves rest
  6. Place covered pan in oven, bake 30 minuets, remove lid and bake 10-15 minutes longer until nicely browned

*Recipe note: food processor may be used in lieu of stand mixer

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