Lemon Lavender French Baguette

Lemon Lavender French Baguette

Crisp-crusted baguettes scented with culinary lavender and bright lemon zest.

Total 4 hr Makes 22 slices Calories 95/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

This baguette starts with a classic lean French dough, enriched with floral lavender buds and fresh lemon zest for a subtle aromatic twist. A long, slow rise builds flavor and an open crumb, while a hot oven and steam deliver the shattering crust bakeries are known for. Slice it for brunch, serve alongside soft cheese, or use it to make an unexpected sandwich.

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons fine sea salt
  • 1 teaspoon active dry yeast
  • 1 1/4 cups warm water
  • 1 tablespoon dried culinary lavender buds
  • 1 tablespoon lemon zest, finely grated
  • 1 tablespoon honey
  • 1 tablespoon cornmeal, for dusting

Method

  1. In a small bowl, combine the warm water and honey, then sprinkle the yeast over the top. Let stand until foamy.

  2. In a mortar and pestle or spice grinder, lightly crush the lavender buds to release their aroma, then stir them into the lemon zest.

  3. In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, lavender-zest mixture, and the yeast mixture. Mix on low speed until a rough dough forms, about 2 minutes.

  4. Increase speed to medium and knead until the dough is smooth, elastic, and pulls cleanly from the sides of the bowl, about 8 minutes.

  5. Shape the dough into a ball and place it in a lightly oiled large bowl. Cover with plastic wrap and let rise at room temperature until doubled in size.

  6. Punch down the dough and divide it into two equal pieces. Shape each piece into a 14-inch long baguette by rolling and stretching, tapering the ends slightly.

  7. Place the shaped loaves seam-side down on a baguette pan or a parchment-lined baking sheet dusted with cornmeal. Cover loosely with a kitchen towel and let rise until puffy.

  8. Preheat the oven to 450°F. Place a shallow metal pan on the bottom rack to preheat along with the oven.

  9. Using a sharp blade, score each loaf with 3 to 4 diagonal slashes along the top.

  10. Transfer the loaves to the oven and immediately pour 1 cup of hot water into the preheated pan to create steam. Bake until deep golden brown and the loaves sound hollow when tapped.

  11. Transfer the baguettes to a wire rack and cool at least 20 minutes before slicing.

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    Lemon Lavender French Baguette

    This baguette starts with a classic lean French dough, enriched with floral lavender buds and fresh lemon zest for a subtle aromatic twist. A long, slow rise builds flavor and an open crumb, while a hot oven and steam deliver the shattering crust bakeries are known for. Slice it for brunch, serve alongside soft cheese, or use it to make an unexpected sandwich.

    4 hr 22 slices 95 cal

    Ingredients

    • 3 1/2 cups all-purpose flour
    • 1 1/2 teaspoons fine sea salt
    • 1 teaspoon active dry yeast
    • 1 1/4 cups warm water
    • 1 tablespoon dried culinary lavender buds
    • 1 tablespoon lemon zest, finely grated
    • 1 tablespoon honey
    • 1 tablespoon cornmeal, for dusting

    Method

    1. 1

      In a small bowl, combine the warm water and honey, then sprinkle the yeast over the top. Let stand until foamy.

    2. 2

      In a mortar and pestle or spice grinder, lightly crush the lavender buds to release their aroma, then stir them into the lemon zest.

    3. 3

      In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, lavender-zest mixture, and the yeast mixture. Mix on low speed until a rough dough forms, about 2 minutes.

    4. 4

      Increase speed to medium and knead until the dough is smooth, elastic, and pulls cleanly from the sides of the bowl, about 8 minutes.

    5. 5

      Shape the dough into a ball and place it in a lightly oiled large bowl. Cover with plastic wrap and let rise at room temperature until doubled in size.

    6. 6

      Punch down the dough and divide it into two equal pieces. Shape each piece into a 14-inch long baguette by rolling and stretching, tapering the ends slightly.

    7. 7

      Place the shaped loaves seam-side down on a baguette pan or a parchment-lined baking sheet dusted with cornmeal. Cover loosely with a kitchen towel and let rise until puffy.

    8. 8

      Preheat the oven to 450°F. Place a shallow metal pan on the bottom rack to preheat along with the oven.

    9. 9

      Using a sharp blade, score each loaf with 3 to 4 diagonal slashes along the top.

    10. 10

      Transfer the loaves to the oven and immediately pour 1 cup of hot water into the preheated pan to create steam. Bake until deep golden brown and the loaves sound hollow when tapped.

    11. 11

      Transfer the baguettes to a wire rack and cool at least 20 minutes before slicing.