A baguette is a long, thin loaf of French bread that is commonly made from basic lean dough. It is distinguishable by its length and crisp crust. A baguette has a diameter of about 5 or 6 centimetres and a usual length of about 65 centimetres, although a baguette can be up to a metre long.
https://en.wikipedia.org/wiki/Baguette
Ingredients. 1  2 envelopes dry active yeast (1 1/2 tablespoons) 2  2 tablespoons honey. 3  3 1/2 to 4 cups all-purpose flour, plus more for dusting. 4  2 teaspoons salt. 5  Canola oil, for greasing bowl. 6  Cornmeal, for dusting pan. 7  3 to 4 ice cubes.
http://www.foodnetwork.com/recipes/homemade-french-baguettes-2042510
Punch down the dough and divide it in half. Shape into 2 baguettes by making a flat rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers.
http://www.foodnetwork.com/recipes/homemade-french-baguettes-2042510
Cookbook: Baguette Media: Baguette A baguette (/ b æ ˈ ɡ ɛ t /; French: ) is a long, thin loaf of French bread that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust.
https://en.wikipedia.org/wiki/Baguette
The word baguette was not used to refer to a type of bread until 1920, but what is now known as a baguette may have existed well before that date. The word simply means wand, baton or stick, as in baguette magique (magic wand), baguettes chinoises (chopsticks), or baguette de direction (conductor's baton).
https://en.wikipedia.org/wiki/Baguette
Watch how to make this recipe. Combine the honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam, 5 minutes. Mix the flour and salt in a large mixing bowl with a dough hook and slowly add in the yeast mixture. Gradually add 1 cup warm water and mix until the dough comes together into a ball that is not too wet (you may not need all of the water). If the dough is sticky, add a little bit more flour.
http://www.foodnetwork.com/recipes/homemade-french-baguettes-2042510
A baguette (English: /bæˈɡɛt/; French pronunciation: ​) is a long, thin loaf of French bread that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust.
https://en.wikipedia.org/wiki/Baguette
Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it's about 12 to 14 inches long and 2 inches wide. Fold and seal either end to round. Flip seam-side down and place on a sheet pan or baguette pan that has been dusted with cornmeal. Score the tops of the loaves, making deep diagonal slits 1/2-inch deep, cover with a dishcloth and let rise in a warm environment until they have doubled in size, 25 minutes.
http://www.foodnetwork.com/recipes/homemade-french-baguettes-2042510
Baguettes are closely connected to France, though they are made around the world. In France, not all long loaves are baguettes; for example, a short, almost rugby ball shaped loaf is a bâtard (literally, bastard), or a torpedo loaf in English
https://en.wikipedia.org/wiki/Baguette
A baguette (English: /bæˈɡɛt/; French pronunciation: ​[baˈɡɛt]) is a long, thin loaf of French bread[2] that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust.
https://en.wikipedia.org/wiki/Baguette
what is baguettes
A baguette is a long, thin loaf of French bread that is commonly made from basic lean dough.