Martin's Baguette recipe
Baguettes after baking

Martin's Baguette recipe

Dish of the Day

Here’s the next in a series of simple tasty recipes which have been whipped up and presented to you by your Chef Lecturing Colleagues here at Forth Valley College.

This is Martin Rodgers’ Baguette recipe.

If you have a go at making Martin’s recipe, take a wee selfie with your finished dish and send it through to us on

Baguettes by Martin Rodgers


500g strong flour

10g salt

30g fresh yeast or 10g dried yeast

4tbsp olive oil - I just guess it and splash some in

360 ml cool water

Semolina to finish


  1. Mix the yeast and water together leave for half an hour. Not much will happen because the water is cool. You might get a couple of bubbles.
  2. Add the rest of the ingredients except the semolina, it will be quite wet. Mix together with a wooden spoon and give it a very gentle kneed just for a minute or two.
  3. Cover with cling film and put in the fridge overnight, where it will prove and double in size.
  4. Get a tea towel and dust with semolina (or flour if you have no semolina) then gently knock back dough and divide into four shapes and prove (see pic of proving bread). Remember the dough is cold so it will take a while to prove again don’t be tempted to rush it.
  5. Put oven at full blast with a tray of boiling water in the bottom. This is vital for the crust.
  6. Pull the tea towel so that the breads separate, and very gently roll them onto another tray dusted with semolina.

They are long and thin so will cook quickly.

This all sounds a faff, but it’s easy and well worth the wait.




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