Image Start rolling the dough from inside, working your way to the edges, to get that classic baguette shape.Credit...Johnny Miller for The New York Times. Food Stylist: Laurie Ellen Pellicano.

Hi Bold Bakers! After two months of meticulous testing and tweaking, I have crafted the easiest no-knead baguette recipe that ...

I finally tried baking Julia Child’s classic French baguette – and it was a true test of patience, timing, and technique. In ...

Starting at one of the longer edges, roll the flattened dough into a long tube and pinch the ends shut. Transfer to baguettes to a cookie sheet for another rest period. Place each dough tube on ...

Asian bakeries are seeing success at home and abroad by bringing global flavours to traditional French pastries.

Made only with flour, water, salt and yeast, baguette dough must rest 15 to 20 hours at a temperature between 4 and 6 degrees Celsius (39 to 43 degrees Fahrenheit), according to the French Bakers ...

Once Turquier and his staff believed they “understood the dough” at 11 a.m., they began to bake loaves according to competition specs. By 12:30 p.m., he packed two baguettes in his motorbike ...

Made only with flour, water, salt and yeast, baguette dough must rest 15 to 20 hours at a temperature between 4-6C (39- 43F), according to the French Bakers Confederation, which fights to protect ...

“God gave me the hands to make the best baguette in France! I am never angry with the flour as I knead the dough.” Image Freshly made baguettes for sale at Mr. Selvarajah’s ...