Bread Recipes

The Bake Off Bake Along: Week 3 (Bread)

Ah bread week. The week that I was least looking forward to. Bread week turned out to be my most challenging week last year, if you recall my misshapen ciabatta. I started my bake with a sense of trepidation. I kept asking myself why I wasn’t doing a delicious, savoury quick bread- i.e. something that I felt comfortable with. 

But knowing that I let myself down on bread last year, I had to take on one with a long proving time that could be considered technically more difficult than a quick bread. Proving in our flat is always tricky – our windows aren’t double glazed, are about 100 years old and don’t seal properly. (On a windy day, our curtains blow around inside the flat…with the windows closed.) To make things rise, I have to find warm patches inside the house and move the bowl around when necessary. 

Whilst my baguette wasn’t as gloriously formed as some of those on the show, and I forgot a last dusting of flour for aesthetic appeal, my baguette had a loose texture, a crisp crunchy crust, and it stretched instead of snapping and tearing. It tasted glorious. 

baguette bake off

1161 calories
183 g
0 g
32 g
32 g
4 g
468 g
1953 g
1 g
0 g
26 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1161
Calories from Fat 280
% Daily Value *
Total Fat 32g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 21g
Cholesterol 0mg
Sodium 1953mg
Total Carbohydrates 183g
Dietary Fiber 7g
Sugars 1g
Protein 32g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 250g bread flour, plus extra for dusting
  2. 5g salt
  3. 5g fast action dried yeast
  4. 30mL olive oil, plus extra for oiling
  5. 180mL water
  1. Place the flour, salt, yeast, olive oil and most of the water in a large bowl and mix with a dough hook. Start mixing on a slow speed, gradually adding the rest of the water until you have a smooth dough, for about 5 minutes.
  2. Place your dough into an oiled bowl, cover and leave the dough to prove for two hours.
  3. After your dough has finished proving, place it onto an oiled surface, then divide the dough in two. Kneed the dough and stretch and fold, and then roll the dough into a baguette shape.
  4. Place on a baguette tray or a large baking tray, cover and leave to prove until it has doubled in size.
  5. Heat a roasting dish in the bottom of the oven and pour in some water to create some steam (this will help form the crust). Preheat the oven to 220C (425F).
  6. Just before baking, slash the top of each baguette three times.
  7. Bake the baguettes for 30 minutes. Then drop the temperature to 200C (400 F) and cook for 10 minutes. The baked baguettes should be golden-brown.
Adapted from Paul Hollywood
Adapted from Paul Hollywood
Rhyme & Ribbons

measuring oil
putting my dough in a warm spot
Finding my warm spot. 

kneading dough
baguette dough
baguette and butter
week 3 bread

bread baby
mary judges bread
winning star baker
fist pump for winning

How successful was your bread making this week?

And now on to something even more exciting! Last time, Ala got to announce of favourites of the past week, this week it’s my turn! 

Congratulations Abigail, Sophie and Alice! We drooled over Abigail’s yummy biscotti flavours, swooned over Sophie’s perfect arlette spirals, and were in general awe of Alice’s bravery in taking on the 3D biscuit box.
biscuit week winners

Now it’s time to link up your bread bakes! And maybe next week you can be one of #bakeoffbakealong ‘s winners!

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  • They look tres magnifique

  • Hannah

    Amazing! I am so impressed! My baguettes were a complete failure! x

  • These pictures are just the cutest:) Your baguette looks delicious!

  • These look delicious. I’m totally impressed that you went with the baguettes and that they also turned out perfectly. Definitely a star baker moment!
    Laura x

    • Thanks Laura! It’s about time I’ve had one this year – I’ve been disappointed in myself so far! xx

  • Well done on the baguettes! I have the same issue regarding prooving – then someone told me that they would proove their dough by covering the bowl with a plastic bag and a towel on top, really sealing in the dough, then leaving the dough on top of a roasting tray that has had the base filled with water, so that the dough almost gets its own little steamroom.. Best. Trick. Ever! I will never go back to just leaving a dough in a warm spot put it that way!

  • Haha look at that happy Star Baker face! And HELLO BAGUETTE. That looks fit and I want to eat it with cheese and wine. xx

    Little Miss Katy | UK Lifestyle Blog

    • Haha, I’m not going to lie, we ate it all in one sitting. I had half a baguette inside of me and it felt so good. xx

  • I won?! Ahh thank you so much, you’ve made my morning! πŸ˜€ These baguettes are looking fab too! πŸ˜€ Alice xx

  • Cate in the Kitchen

    Your pictures are always the CUTEST! I wasn’t brave enough to attempt baguettes..

    Cate in the Kitchen

  • Nailed it! Well done you, they look really great! xx

  • Ala

    You have smashed it Amanda – I’m so impressed! You definitely deserve that star baker award! xxx

  • I like how you found that perfect sunny warm spot…. and how proud you look of your baguette at the end! Looks like it turned out wonderfully!

    • Haha, what’s not seen is that every 20 minutes or so I had to shift the bowl over to follow the moving sunny spot. And thank you so much! x

  • Wow they look delicious! The baguettes were a bit daunting for me but it seems like yours turned out great! There is truly nothing better than a warm baguette πŸ™‚

    • I’m not going to even pretend – we ate that baguette in one sitting. There were no leftovers. It was made and it was promptly eaten. ;D x

  • Yay Amanda! These look great. Much better shape than mine. Our warm places were the same!!

    • Hahaha- getting dough to rise in cold/drafty places is a really tricky kitchen problem, isn’t it!? x

      • Yes and out kitchen doesn’t have a large window! So instead it was on the lounge floor whilst I swotted the cats/dog away from it!

  • Wow!! Your baguette looks amazing! So crunchy and I think it’s very well formed. Nothing beats fresh bread with butter either! Haha and I love the picture of you cradling the baguette like it’s a baby! So funny! xx

  • Wooooooohoooooo what an unexpected delight! Thank you #BakeOffBakeAlong judges! I’m lamenting the loss of biscotti (into my stomach) but have replaced it with cheesy soda bread.
    Well done on tackling baguettes! That was definitely the hardest by far.

    • It was a well deserved win – your biscotti sounded great and were so well presented! Well done you!!!!! xxx

  • Shhh…..! Don’t tell Mary that or she might get self-conscious! In fact, I bet all my money that she shaves them tonight and for tomorrow’s show she’ll be absolutely hairless again πŸ˜‰ xx

  • Bahaha. The baby baguette photo is my favorite. Good job coming out on top this week, Star Baker!

  • Christine Everyday

    I LOVE fresh made bread!

  • Carrie L

    Gorgeous looking baguettes…I can see why you’re so proud of them!

  • Just stopping in to say you’re AMAZING. πŸ™‚

  • Making dough rise is a struggle in my house too.
    Your baguettes look GREAT! πŸ™‚

  • We could really easily turn the bread in that first photo into a penis. Just a thought x

  • That is pretty impressively formed I’d say!

  • It’s looks so good! Baguettes were my favorite until I got diagnosed with coeliac disease and I’ve attempted baking them but they’re just not the same at all! Just about to catch up with this weeks GBBO and really looking forward to it πŸ™‚

    Lizzy from Nomad Notebook

  • Thanks so much Rosie! x

  • Star Baker for sure that baguette looks so good!