Brioche Baguettes 7x4 x340g Recipe

These brioche baguettes are a luxurious twist on the classic French loaf, enriched with butter and eggs for a tender, slightly sweet crumb with a beautifully golden, crackly crust. Shaped into seven 4-ounce (about 340 g total per baguette) loaves, they are perfect for sandwiches, toast, or simply tearing apart while warm. The high-hydration dough and double proofing give you that bakery-quality texture at home.

Ingredients

4 cups (500 g) all-purpose flour or bread flour
1/4 cup (50 g) granulated sugar
2 1/4 tsp (7 g) instant yeast (one packet)
1 1/2 tsp (9 g) fine sea salt
4 large eggs (about 200 g), room temperature
1/2 cup (120 ml) whole milk, lukewarm (about 110°F / 43°C)
1 cup (226 g) unsalted butter, very soft but not melted
1 egg beaten with 1 tbsp water, for egg wash

Instructions

Mix the dough: In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, and salt. Add the eggs and lukewarm milk. Mix on low speed until a shaggy dough forms, about 2 minutes. Scrape down the bowl, cover, and let rest for 20 minutes (this autolyse helps gluten development).
Add the butter: With the mixer on medium-low, add the soft butter in 3–4 additions, waiting until each is fully incorporated before adding the next. Once all butter is in, increase speed to medium and knead for 8–10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. It will be very soft and slightly sticky.
First proof: Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot (about 75°F / 24°C) until doubled in volume, about 1.5 to 2 hours.
Chill the dough: Gently deflate the dough, cover tightly, and refrigerate for at least 2 hours, or up to overnight. This makes the dough much easier to shape.
Divide and pre-shape: Turn the chilled dough onto a lightly floured surface. Divide into 7 equal pieces (about 340 g each, though you may have a bit more or less depending on exact flour weight). Shape each piece into a rough rectangle, then fold the top and bottom edges to the center and pinch to seal. Roll each into a short log, cover with a towel, and let rest for 15 minutes.
Shape the baguettes: Take one log and gently flatten it into a rectangle about 6×4 inches. Fold the top third down and press, then fold the bottom third up and press, creating a seam. Roll the dough back and forth to elongate it into a 12–14 inch rope, tapering the ends slightly. Repeat with all pieces.
Second proof: Place the shaped baguettes seam-side down on a parchment-lined baking sheet (or in a baguette pan) with at least 2 inches between them. Cover loosely with oiled plastic wrap and let proof at room temperature for 45–60 minutes, until puffy but not doubled. Meanwhile, preheat your oven to 400°F (200°C) with a baking stone or inverted sheet pan inside, and place an empty metal pan on the bottom rack.
Score and bake: Just before baking, brush the baguettes with the egg wash. Using a sharp razor blade or lame, make 4–5 diagonal slashes along the top of each. Carefully slide the baguettes (parchment and all) onto the hot stone. Pour 1 cup of hot water into the empty pan to create steam, then quickly close the oven door.
Bake: Bake for 20–25 minutes, until deep golden brown and the internal temperature reaches at least 190°F (88°C) (if you have a thermometer). If you don’t have a thermometer, tap the bottom of a baguette – it should sound hollow. Transfer to a wire rack to cool for at least 15 minutes before slicing.

Tips

Butter temperature is crucial: If your butter is too cold, it won’t incorporate smoothly; if it’s too warm, the dough will become greasy. Aim for a consistency like mayonnaise – soft but not liquid.
Chill the dough thoroughly: Don’t skip the refrigeration step. It firms the dough, making shaping much easier, and also slows the yeast, which develops more flavor.
Steam is your friend: The water pan creates steam that keeps the crust pliable during the first few minutes of baking, allowing maximum oven spring. Without it, the crust sets too quickly and the baguettes won’t rise as much.
Flour matters: Bread flour gives a chewier crumb; all-purpose yields a softer, more tender baguette. Both work, but adjust the water slightly if the dough seems too sticky or too dry.

Serving Suggestions

These brioche baguettes are wonderful served warm with salted butter and jam for breakfast, or as the base for a deluxe ham and cheese sandwich. They also make excellent French toast – slice them thick, dip in a custard of eggs, milk, and vanilla, and fry until golden. For a savory twist, use them for garlic bread or bruschetta.

Variations

Chocolate chip: Fold 1 cup (170 g) of mini chocolate chips into the dough before the first proof.
Sesame or poppy seed: After brushing with egg wash, sprinkle with seeds before baking.
Herb and cheese: Add 1 tbsp dried herbs (like rosemary or thyme) and 1/2 cup (50 g) grated Parmesan to the flour mixture.
Whole wheat: Replace half the all-purpose flour with whole wheat flour and increase the milk by 2 tbsp (30 ml) to compensate for the extra absorbency.

Storage and Reheating

Store baked baguettes at room temperature in a paper bag or wrapped loosely in a kitchen towel for up to 2 days – they will lose their crispness but remain soft. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, place the baguette in a 350°F (175°C) oven for 5–8 minutes (10–12 minutes if frozen) until the crust is crisp again. Avoid microwaving, as it makes the bread rubbery.

Frequently Asked Questions

Can I make the dough without a stand mixer? Yes, you can knead by hand, but it will take 15–20 minutes of vigorous work. Use a bench scraper to lift and fold the dough, and be patient – the dough will be very sticky until the butter is fully incorporated.

Why did my baguettes turn out dense? This usually happens if the dough was under-proofed (not risen enough) or if the steam was insufficient. Make sure your second proof is long enough – the dough should be noticeably puffy and hold a slight indentation when gently poked.

Can I use active dry yeast instead of instant? Yes, but you’ll need to dissolve it in the lukewarm milk with a pinch of sugar and let it sit for 5–10 minutes until foamy before adding to the dry ingredients. Reduce the milk by 2 tbsp (30 ml) to account for the extra liquid.

Why is my dough so sticky? Brioche dough is naturally sticky due to the high butter and egg content. Don’t add too much extra flour – instead, keep your hands and work surface lightly floured, and use a bench scraper to handle the dough.

Can I shape these into regular baguettes instead of 7 small ones? Absolutely – you can make 3–4 larger baguettes, but adjust the baking time to 25–30 minutes, and check for the same internal temperature of 190°F (88°C).

Is it okay to skip the egg wash? Yes, the baguettes will still bake, but they won’t have that shiny, golden crust. You can brush them with milk or melted butter instead for a slightly different finish.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Brioche Baguettes 7×4 x340g Recipe