Homemade Baguette

Just so there is no confusion, I have a long standing, complicated relationship with Carbohydrates. Don’t get me wrong, there is true love there. We just have our differences at times. She wants me to be happy and I want to not make it on the TLC because I'm the fattest living man. It's the little things. However, Paleo, she’s my side-piece. I venture to her when I feel like it’s absolutely necessary. Or when I am bored. Or when my kitchen and every grocery store within 10 miles is out of all Carb substances.

Carbs, though. That love is real and will be existing forever. Hard.

“Vacation” is fun and all but, at the end of the day…I know my heart just really belongs with some good, buttery carbs.

This is why I try to make baguettes at least once a month.

Homemade Baguette

Homemade Baguette

1 ½ Cups Warm Water

2 Packages Dry, Active Yeast

2 Tablespoons Extra Virgin Olive Oil

1 Tablespoon Salt

1 Tablespoon Sugar

3 ½ Cups Flour

½ Stick Butter


In your stand mixer, whisk the yeast and warm water and let it proof for about 5 minutes. You’ll know it is ready to tap dance like no other when it forms a foamy layer on top.

Pour in the Olive Oil, salt & sugar and mix. Using your bread hook attachment, begin to add the flour one cup at a time. My recipe calls for 3 ½ cups but really, I don’t measure. Just keep adding flour until the dough doesn’t stick to the bowl of your mixer anymore. It’s pretty freakin’ simple, y’all.

Once you’ve got enough flour, let the dough rest for 5-10 minutes before you begin to get nasty with it.

Separate the dough in half and roll each into about a 9x11 rectangle on a flour dusted service. Starting from the long end, roll it into the shape of a baguette. Transfer it to your baking sheet and tuck the ends in so that it will rise all pretty and junk.

Repeat this process with the second dough cause, duh.

Using a serrated knife, cut down the length of the dough to give it that nice separated look when it rises and bakes. Melt the stick of butter and completely cover the baguette because, also: duh. Sprinkle a little salt on top.

Let it rise in a warm place until it has about doubled in size. If your oven has a "warm" setting, this is perfect.

Preheat your oven to 450 and bake the bread for about 15 minutes. You’ll know it is done when you tap your finger on the loaf and it sounds hollow.

If you’re feeling extra healthy, remove it from the oven and cover it in butter again. Who doesn’t love that?

So good and believe it or not, so easy! Get to cookin’!