Baguette Premix (20x500g)

Baguette Premix (20x500g)

Makes 3 x 250 gram baguettes per premix pack.

Along with its other nickname “the French stick,” a baguette is a type of crusty loaf that's golden-brown in color. Having a crust is a must when baking a baguette, as its crispness unleashes more aroma molecules when consuming the bread.


  • Add all ingredients into a mixing bowl
  • Add 500 grams water
    • Electric mixer: Mix for 2 minutes slow speed and 8 minutes fast speed in electric mixer.
    • By hand: blend or mix with a ladle until all ingredients are well blended, place dough onto a well floured surface and work the dough by hand by folding/ stretching/folding/stretching until the dough is elastic and does not stick to the surface.
  • Scale: scale all pieces 250 grams and mould them into round balls.
  • Rest: rest the dough for 10 minutes on a floured surface.
  • Mould/shape. Placing both hands on the centre of the dough, mould the dough into a long piece of dough (300 mm).
  • Place moulded dough pieces onto a cloth and let it proof until double the size.
  • Once this stage has been reached, cut or score the dough with a sharp knife. 10 mm deep cuts 5 cm apart.
  • Bake: in a pre-heated oven of 180°c, place the baguettes in the centre tray of the oven.
  • Steam: in order to allow for a good crust colour and oven spring, place a stainless-steel bowl with boiling water into the bottom shelf of the oven prior to placing the baguettes in the oven.


If you need more information about the Crossroads Bread Project, or would like to get involved, contact us.  PO Box 38033, Faerie Glen, Pretoria, 0043

+27 (0) 12 365 3450  +27 (0) 84 840 3139

Johan Stapelberg – Master Sourdough Baker

“I have been involved in the baking sector and many baking projects for 45 years and decided to apply my mind and came up with the idea to erect wood fired ovens, also better known as Masonry ovens at strategic points within the various communities where there is hunger and hardship.

But, to make this project sustainable and give it substance, I shared my idea of community ovens with Leon de Bruin and the idea was born to approach the Reformed Church in Pretoria which they took an immediate interest in. It must be stated from the outset that the vision and reach of this Communal Oven project is to be implemented in all churches and communities across South Africa and adjacent countries.”


The French stick.

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