by: B&B Wife

To coax bread dough into a baguette shape, press along one side of the dough to elongate it. As it spreads into an oval, fold the sides into the center and press the dough into the center position. As you continue in this way, the dough will lengthen. You can also pull on the dough to stretch it. A variation on the baguette is wheat sheaf bread, or pain 'epis'; it is shaped by snipping flaps in the shaped baguette to make the finished loaf look like a stalk of ripe wheat (see opposite).


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serves: 2

1 packet yeast

1 tablespoon water (barely warm)

1/2 teaspoon sugar

1 tablespoon flour

Nutrition Facts

Servings Per Recipe: 2

Amount per Serving

Calories: 18

  • Total Fat: 0 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 0.3 mg
  • Total Carbs: 4.1 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 1.1 g
  • Protein: 0.4 g

how is this calculated?

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1.  Press along the dough with your fist to stretch it.

2.  Fold the dough along one side into the center and press it into the loaf with your fingers. Repeat along the other side of the dough.

3.  Continue folding and pressing until the baguette is the length you want.

4.  Roll the baguette to even it.

5.  Fold down the ends and pinch together. The plain baguette is now ready to proof.

6.  To shape a wheat sheaf loaf, cut along the top ofthe baguette with scissors so the bread becomes sectioned with the sections coming apart.

7.  Move the flap to one side.

8.  Repeat the cutting, about 2 inches down the loaf.

9.  Move the flap to the opposite side as the first flap.

10.  Continue cutting and moving the flaps the entire length of the baguette.

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