If you're new to bread making, French or Italian bread is not the easiest bread to start with. I hope your recipe turned out well.
> on yeast - for best results active dry yeast
should be dissolved in water before using whereas Rapid Rise yeast
(or any yeast labeled bread machine yeast) should be added directly to dry ingredients. Click here for more information on yeast
> on flour - Baguettes do not require high gluten flour. Some brands of unbleached all-purpose flour
work fine (I never use bleached
all-purpose flour). I've used (and recommend) the following brands of unbleached All-purpose flour for French or Italian bread: King Arthur All-purpose
and Heckers All-purpose
. I would *not* use White Lily All-purpose flour
(if it is sold in your area) because White Lily All-purpose flour is not really suited for bread (it is especially made for biscuits, cakes and pastry).
> other baguette recipes - When you're ready to try a somewhat more complex (but also more authentic) approach to making baguettes, take a look at these recipes from Amy Scherber, one of the leading artisan bakers in New York City.
Baguette Recipe courtesy of Amy Scherber at Foodnetwork
- a reasonably easy but good recipe
Rustic Italian Bread by Amy Scherber
- a more complex approach but makes an excellent bread
Finally, click here for my recipe for baguettes
. It may be too lengthy for your purposes, but it has many photos of the bread making process as well as very detailed instructions which you may find helpful regardless of the recipe you chose.