--- title: "World Bread Day - Baguette" url: /world-bread-day-baguette/ canonical_url: https://flowers-recipes.com/world-bread-day-baguette/ language: en alternates: pl: https://flowerek.com/world-bread-day-bagietka/ de: https://barbaras-kochbuch.de/world-bread-day-baguette/ en: https://flowers-recipes.com/world-bread-day-baguette/ x-default: https://flowers-recipes.com/world-bread-day-baguette/ published: "2012-10-16" last_updated: "2012-10-16" type: recipe author: Basia prerequisites: - /category/baking-and-desserts/ related: - /chocolate-rolls/ - /walnut-bread/ - /sourdough-bread-on-horseradish-leaves/ - /easter-yeast-roll-wreaths/ categories: - "Baking & Desserts" - Bread tags: - "culinary events" - rolls - bread - "baked goods" servings: "2 baguettes" time: "~ 90 minutes" comments: 8 image: https://flowers-recipes.com/images/2012/10/bagietka-186x190.jpg summary: "A fluffy, lightly crisp and wonderfully fragrant baguette, or Parisian roll. Baked for World Bread Day. Perfect for breakfast!" --- # World Bread Day - Baguette A fluffy, lightly crisp and wonderfully fragrant baguette, or Parisian roll. Baked for World Bread Day. Perfect for breakfast! **This page in other languages:** [Polski (pl)](https://flowerek.com/world-bread-day-bagietka.md) · [Deutsch (de)](https://barbaras-kochbuch.de/world-bread-day-baguette.md) **Published:** October 16, 2012 · **Author:** Basia · **Servings:** 2 baguettes · **Time:** ~ 90 minutes ## Related pages > **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages. - [Category: Baking & Desserts](https://flowers-recipes.com/category/baking-and-desserts/) - [Chocolate Rolls](https://flowers-recipes.com/chocolate-rolls/) — Little yeast rolls filled with dark chocolate, best served warm and gooey. Prep them the night before for a perfect swee - [Walnut Bread](https://flowers-recipes.com/walnut-bread/) — Walnut bread is slightly sweet thanks to the apricots, but it's aromatic, unusual, and tastes great with cheeses and chu - [Sourdough Bread on Horseradish Leaves](https://flowers-recipes.com/sourdough-bread-on-horseradish-leaves/) — Whole grain sourdough bread baked on horseradish leaves, which give it wonderful flavor and aroma. Slightly dense, with - [Easter Yeast Roll Wreaths](https://flowers-recipes.com/easter-yeast-roll-wreaths/) — A sweet little treat for Easter breakfast. These fluffy rolls will delight more than just the kids, and with a bit of ja ## Ingredients - 2 level tsp yeast - about 220 ml warm water - 1 tbsp sugar - 185 g type 550 flour - 110 g type 630 flour - 1 heaping tsp salt - 1 egg yolk - 1 tbsp milk ## Instructions Today is World Bread Day, organized by Zorra, and to mark the occasion I decided to bake some tasty bread today. Let's be grateful that we have enough food, and celebrate by baking bread. I chose a baguette, which is very simple and fairly quick to make, so I can already write about it. I also made a wheat-rye bread, which is still rising :) And some morning rolls, too. I'll show them off a little later. I'm curious how many of you are taking part. If, besides Zorra's website, you'd like to share your photos, you're welcome to visit the [Polish Facebook page dedicated to this event](http://www.facebook.com/events/418011098255407/). You can also send photos to me at flowerek [at] flowerek.com, and I'll publish the recipe on Facebook. Before I get to the recipe, though, I'd like to show you something wonderful. Ms. Ola sent me photos from a bread-baking session with her students. You can see the kids had a great time, and I hope they learned something about baking bread and that it's not nearly as difficult as it seems. Ms. Ola, thank you once again for the emails and photos. I admire you and I thank you for your enthusiasm. So, time for the **baguette recipe**. This baguette has a delicately crisp bottom and a soft, slightly crisp crust. I'm glad it turned out this way, because that's the kind my kids like best. Personally, I like a crisp crust on baguettes, but when it's too hard, eating it becomes unpleasant for me. Bread is different, though: there I like a thick, crunchy crust. Baguette This baguette rose beautifully and was still fresh the next day. If it won't be eaten the same day, I recommend making half the recipe or freezing it. You can also make it with just one kind of flour. ## Directions for the Baguette: Mix the yeast with the water and sugar and set it aside in a warm place until foamy. Mix the two kinds of flour together, then combine with the yeast mixture and knead into a thick, elastic dough. It can be slightly sticky, but if it's too wet, you can add more flour, or more water if it's too stiff. Set aside in a warm place to rise for 15 minutes. The dough should "get going" and puff up a bit, but it doesn't have to double in size. You can leave it for up to 30 minutes if you have the time. Once the dough has risen a little, add the salt, mix it in, and then shape the dough into 2 long baguettes. Place them side by side on a baking sheet. I lined the baking sheet with parchment paper, and propped up each baguette and separated them from one another with aluminum foil rolled into a tube. I placed the foil under the parchment (3 pieces in total) so the dough wouldn't stick. This way the baguettes kept their shape while rising. Cover the baguettes with a kitchen towel and set aside in a warm place for 30 minutes, until risen. Preheat the oven to 190°C (375°F). Beat the egg yolk well with the milk and brush it over the risen baguettes. Bake for 20-25 minutes, until the baguettes are golden brown. Transfer to a wire rack to cool. Enjoy! [Inspiration](http://allrecipes.com/recipe/french-baguettes/#) 5.0 from 1 reviews World Bread Day - Baguette Prep time: 10 mins Cook time: 1 hour 30 mins Total time: 1 hour 40 mins Serves: 2 Ingredients * 2 level tsp yeast * about 220 ml warm water * 1 tbsp sugar * 185 g type 550 flour * 110 g type 630 flour * 1 heaping tsp salt * 1 egg yolk * 1 tbsp milk Instructions 1. #instruction# Nutrition Information Calories: 113 kcal ## Comments (8) - **mojetworyprzetwory** · 2012-10-16 09:45 Basia, I took part in the event for the first time after spotting it at your place ;) and I know I'll be here every year from now on ;) The baguette is delicious and crispy, I'm saving the recipe and grabbing a piece! Best regards! - **flowerek (Author)** · 2012-10-16 19:21 · reply I'm so glad and happy that you joined us :))) - **przepisy** · 2012-10-17 07:57 Thanks for the tip about holding the baguettes in place. Somehow whenever I made them, they would "spread out" on the baking sheet and turn out flat. - **bartoldzik** · 2012-10-18 15:05 They look like they came from the best bakery. I'm always searching for the perfect baguette recipe, and I'll definitely try yours. Luckily I already have a baguette pan, but the beginnings were hard :-) Best regards, and thank you for making me aware that such a holiday exists :-D - **Asia** · 2012-10-20 14:28 Basia! My baguettes turned out great. My family is devouring them and they'll be staying at our place for a good while. Only for my family I had to make a double batch right away, and I baked them in those long pans for makowiec. - **flowerek (Author)** · 2012-10-20 17:18 · reply Asia, I'm so glad the baguettes taste good and the family is happy :) Thanks for the lovely comment :) - **zorra** · 2012-10-22 11:20 Perfect baguette, I'll be baking it soon. Thanks for taking part in World Bread Day. I hope you'll join the event again next year. - **flowerek (Author)** · 2012-10-22 18:28 · reply Thanks, Zorra :) I'm definitely in :) --- [Recipes A to Z](https://flowers-recipes.com/recipes/) · [Sitemap](https://flowers-recipes.com/sitemap.xml)