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Garlic and Thyme French Baguettes


Servings 4 to 6


  • 1.75 ounces warm water
  • 1 1/2 teaspoon active dry yeast
  • 16 ounces of all purpose flour
  • 2 teaspoons of salt
  • 10 ounces of cool water
  • 1 to 2 garlic bulbs
  • 4 sprigs of thyme

For Roasting the garlic:

  1. Measure out the warm water un a small bowl or cup. Add the yeast to the warm water, stir and set aside.
  2. Weigh out the flour into a large bowl and add the salt.
  3. Make a creator or well into the flour mixture and stir in dissolved yeast and thyme.
  4. Add the cool water, little at a time, while stirring. The dough should look shaggy.
  5. Cover the bowl with a cloth or plastic wrap and let it sit for 30 minutes.
  6. Transfer the dough to a lightly floured work surface. Gently press out into a rectangles and fold in right and left side into thirds. Turn it 90 degrees and repeat.
  7. Place the dough into a large oiled bowl and cover with a cloth or plastic wrap.
  8. Allow it to rise in a warm place for 1 to 2  hours or until doubled.
  9. Add roasted garlic gloves into the dough and divide the dough into 4 equal parts. Shape each part into a long loaf (about 14 to 15 inches long in diameter).
  10. Place the loaves on a floured towel, cover with oiled plastic wrap and allow to rise for 30 to 45 minutes.
  11. Preheat oven to 450F, place a pan of water underneath the rack where you are baking the bread.
  12. Uncover the baguettes and transfer to a lightly greased baking sheet.
  13. Sprinkle with flour and make four elongated slashes down each one with a razor or sharp knife.
  14. Bake bread for 35 to 40 minutes.


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