1. Add honey to water and incorporate well

2. In a separate bowl, add flour, yeast and salt

3. Combine wet and dry ingredients

4. Oil a large bowl and place your dough in it, cover with plastic wrap and allow to sit overnight – do not refrigerate

5. Cover shaped baguettes with a towel and allow to set for up to two hours

6. Place a large cookie sheet on the lowest rack

7. Pre-heat oven to 450˚ F

8. Boil approximately two cups of water

9. When your oven is ready, carefully pour the boiling water into the cookie sheet – it will spit and steam immediately – be careful

10. Remove towel and places baguettes on middle rack

11. Allow to bake for 10 minutes

12. Carefully remove cookie sheet with water - careful not to burn yourself

13. Allow to bake an additional 25 minutes

14. Remove from oven and allow to cool on a baking rack for 15 minutes or more
15. Serve with room temperature butter or balsamic vinegar and olive oil
16. Enjoy

Baguette – long a staple of French cuisine – is defined by its look, taste and texture. Long and thin, the golden, crispy outer crust of a baguette hides a soft, tender, chewy interior. For the new cook, this classic French loaf or French stick baguette recipe is deceptively simple with few ingredients and little fuss. In fact, it doesn’t even require kneading. From the French, the word “baguette” means “stick” and it is the most popular bread served in France.

Popularized in the 19th century, the baguette has a storied history dating back to the French Revolution when a shortage of bread lead to protests and riots in the streets of France. (It is also worth noting that with its long, slender shape, the baguette is easily portable making it ideal for soldiers and workers alike as it can be torn easily for eating.) The classic baguette is protected by law – in fact – more than once. In 1993, the French enacted a law – The Bread Decree – stating the baguette “tradition” could – by law – only contain four ingredients: Flour, leavening, water and salt. (We added honey.) An earlier law of 1920 restricted baking hours meaning bakers had to find a way to make their bread faster – the long, think shape of the baguette means it bakes faster. And the baguette is protected by UNESCO’s list of Intangible Cultural Heritage. Delicious on its own fresh baked from the oven, the baguette also makes a great sandwich bread, or bruschetta vessel and it pairs perfectly with hearty soups, charcuterie plates and – of course – mussels.

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