Ooh-La-La Baguette Recipe

Name: Ooh-La-La Baguette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups filtered water; 3 ¾ cups organic unbleached white flour; 2 tablespoons arrowhead mills gluten; 1 ½ teaspoons kosher salt; 2 teaspoons red-star active dry yeast; ¼ cup filtered water, as extra for moistening the dough and sprinkling; 2 teaspoons freeze-dried dill; 1 teaspoon nigella seeds (a.k.a. kalonji seeds an Indian spice); 1 teaspoon ground up dried sweet persimmon peel; 2 teaspoons freeze-dried dill; ¾ teaspoon fresh cracked ground black pepper; ¼ teaspoon freeze-dried oregano; ½ teaspoon freeze-dried orange rind; ⅛ teaspoon granulated sugar

Servings: persons

1 ¼ cups filtered water
3 ¾ cups organic unbleached white flour
2 tablespoons arrowhead mills gluten
1 ½ teaspoons kosher salt
2 teaspoons red-star active dry yeast
¼ cup filtered water, as extra for moistening the dough and sprinkling
2 teaspoons freeze-dried dill
1 teaspoon nigella seeds (a.k.a. kalonji seeds an Indian spice)
1 teaspoon ground up dried sweet persimmon peel
2 teaspoons freeze-dried dill
¾ teaspoon fresh cracked ground black pepper
¼ teaspoon freeze-dried oregano
½ teaspoon freeze-dried orange rind
⅛ teaspoon granulated sugar

1
["Following your bread-machine method using the European, French, or dough setting.", "Combine the first 5 ingredients- start machine, in about 7-8 minutes sprinkle a few drops of the extra water in the corners of bread machine as needed to incorporate all of the flour- still keeping the dough very firm- there should be NO extra moisture in the machine.", "Remove dough from machine after the stirring and kneading cycle is done (about 25-30 minutes).", "Place the dough in large clean bowl,*drape a bread cloth over and place in oven with light on and oven door shut for about one hour, or until doubled*.", "Punch down, turn over and repeat from* as above, until doubled- about one hour.", "Punch down, turn out onto bread board, divide into two pieces.", "Roll each piece out into a rectangle just under 3/8"" thick by 5 inches wide by 14 inches long.", "Let rest a minute.", "Sprinkle a few drops of water on the rolled out dough and spread out to give the dough a little sticky to it when you roll it into the baguette shape.", "Roll up the dough into the baguette shape- PINCH the seam completely the length of the baguette.", "Sprinkle and spread a few drops of water on each baguette and roll the mixed toppings.", "Place each topped baguette into a fluted baguette tray lined with parchment paper.", "Proof in a draft free location- with the bread cloth draped over for about 45 minutes, or until doubled- the last 15 minutes preheat the oven to 440F.", "Make 5 slashes at a diagonal- this slashing step can be done half way through proofing if you are afraid of deflating the bread completely.", "Bake at 440F 18- 20 minutes on the middle rack, with a small Pyrex custard bowl of 2-3 ozs of water combined with a 1/2 teaspoons of vinegar placed on the oven floor or just pitch it at the oven floor like I do I havent broken a heating element yet."]

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ¼ cups filtered water, 3 ¾ cups organic unbleached white flour, 2 tablespoons arrowhead mills gluten, 1 ½ teaspoons kosher salt, and more.

Yes, Ooh-La-La Baguette falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ooh-La-La Baguette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions