Baguettes ala Jacques Pepin

Prep Time
Cook Time
5h 35m
Ready In

"From his amazing cookbook entitled " Essential Pepin". This Bread is delicious."

Original recipe yields 8 servings


  • Serving Size: 1 (131.3 g)
  • Calories 237.8
  • Total Fat - 1.8 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0 mg
  • Sodium - 753.3 mg
  • Total Carbohydrate - 50.2 g
  • Dietary Fiber - 7.4 g
  • Sugars - 0.3 g
  • Protein - 9.3 g
  • Calcium - 25.8 mg
  • Iron - 2.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.5 mg

Step 1

Put the 4 1/2 cups flour, yeast, salt and water in a stand mixer bowl and mix with the dough hook for 2-3 minutes, until a smooth, elastic dough forms-alternatively,process the ingredients in a food processor for 45 seconds.

Step 2

Transfer the dough to a deep bowl-cover and let rise in a warm place for at least 4 1/2 hours or until doubles and light.

Step 3

Break down the dough by bringing the outer edges into the center of the bowl and pressing down to release the air inside-then form the dough into a ball.

Step 4

Sprinkle the work surface with 2 Tb of remaining flour and place the dough on top and press down to form it into a rectangular shape.

Step 5

Cut the rectangle into 4 equal strips and roll each strip under your palms into an 18 inch length.

Step 6

Line a baking sheet with parchment or a non-stick mat ( silpat)and sprinkle with cornmeal-place the dough on the sheet and let the baguettes rise, covered with an upside-down plastic box or roasting pan, in a warm place, x 1 hour.

Step 7

Preheat the oven to 425F.

Step 8

Sprinkle the tops of the risen loaves with the remaining 1/2 Tb flour. Cut 4 diagonal slits in each loaf and place in the oven. Using water in a spray bottle, mist the inside of the oven to create steam and immediately close the door-repeat this in 3 minutes.

Step 9

Bake the baguettes for 35 minutes or until brown and crusty.

Step 10

Cool the baguettes for at least 45 minutes before slicing.

Tips & Variations

No special items needed.



I made these awhile back and we have enjoyed them ever since. I love them with pasta dishes, which we have at least once a week, so these are made often. How can you beat anything made by Jacques Pepin? You can't. They are so delicious!

review by:
(21 Sep 2020)


This is a great bread and we absolutely loved it! It was so good with my spaghetti and meatballs. I got every last drop of that sauce on my plate. Yum!

review by:
(30 Apr 2020)


Five stars for this great bread, Just finished the last one I'm make more tomorrow. Jacques Pepin rocks! TY!

review by:
(8 Aug 2013)


This is a very good recipe for bread I was skeptable because there is no fat addition that normally would be added to the dough but it was great bread and I can`t wait to make it again!

review by:
(7 Aug 2013)


Great recipe I'm not a professional bread baker but My loaves came out great and rose very quickly, we devoured them all in one day, there the best when you eat them as soon as they come out of the oven. I like this recipe which means I am going to use it again. I have always admired Jacques Pepin's recipes and this one is a winner. Thanks natsgarden123

review by:
(6 Aug 2013)