Restless Chipotle

  • About
  • Recipes
  • Videos
  • Subscribe
  • Shop
  • Recipe Box
menu icon
go to homepage
  • About
  • Recipes
  • Videos
  • Subscribe
  • Shop
  • Recipe Box
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Videos
  • Subscribe
  • Shop
  • Recipe Box
×
Home » Recipes » Yeast Bread Recipes

Potato Garlic Baguette Recipe

Published: Feb 17, 2014 · Updated: Jun 1, 2023 by Marye

An artisan baguette that is easy to make and so good you'll be having it a lot. The potato gives the bread a pleasant chewy texture and the garlic is just strong enough to make it interesting.
Total time for the recipe to be finished.Total Time 5 hours hours
Jump to Recipe
sliced potato garlic baguette

A potato garlic baguette is similar to regular French bread but has a slightly chewier texture and the flavor is amazing. Since there is already garlic in it adding garlic butter just shoots it on up to... well you won't have to worry about vampires for weeks.

sliced potato garlic baguette

This dough is slightly sticky and looser than most of the other bread doughs that I have here on Restless Chipotle. It will stick to your hand as you pull it out of the dough like in the images below.

garlic potato bread steps

When you form the baguettes you'll just pull the dough together quickly and make it into a baguette shape. Don't try to roll it out or you'll have quite a mess on your hands. These loaves are  not going to be perfectly rounded — they'll flatten out a little. Don't worry about it because the looseness of the dough is what is going to help the bread to have those big air holes in it. That's a very desirable trait for this type of bread.

sliced potato garlic baguette

Using Potato Water for Potato Garlic Baguette

Potato water is merely the water that you would normally pour off the potatoes you cooked for dinner. It is a secret weapon when it comes to creating huge, fluffy loaves of bread because the starchy water helps the yeast to rise and it helps improve the texture of the bread. My bread loaves always rise much higher when I use it.

I don't add salt to the water when boiling the potatoes because I don't want the bread to be too salty. You can keep the potato water in the fridge for several days — just warm it to a lukewarm temperature before using.

Ready to give it a try?

📖 Recipe

sliced potato garlic baguette

Potato Garlic Baguette Recipe

5 from 3 votes
Print Save Recipe Saved! Rate Recipe
Prevent your screen from going dark
An artisan baguette that is easy to make and so good you'll be having it a lot. The potato gives the bread a pleasant chewy texture and the garlic is just strong enough to make it interesting.
Prep Time: 4 hours hours 30 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 5 hours hours
Servings:30 slices
Calories:
Author:Marye Audet-White

Ingredients

  • 1 head of garlic
  • 3 cups lukewarm potato water
  • Pinch of granulated ginger
  • 2 yeast, (1 1 /2 tablespoons)
  • 1 ½ tablespoons kosher salt
  • 1 tablespoons sugar
  • 1 cup mashed potatoes
  • 1 teaspoon granulated garlic
  • 5 ½ to 6 ½ cups bread flour

Instructions

  • Mix the yeast, ginger, sugar, water, 2 cups of the flour in a large bowl.
  • Set aside and let rise for about an hour..
  • Meanwhile, roast the garlic by wrapping it in aluminum foil and baking it for 30 minutes in a 400F oven.
  • Cool.
  • Cut the top from the garlic and squeeze the softened garlic out into a small bowl.
  • Mash it completely – you should have about 2 tablespoons.
  • Stir the dough down and add the garlic, salt, mashed potato, and granulated garlic.
  • Place in the bowl of a mixer with the bread hook attached.
  • Mix in enough of the remaining flour to make a slightly sticky dough and knead according to manufacturer's instructions - or about 5 minutes.
  • Cover bowl with a loose towel and let it rise for 2 ½ hours.
  • Punch down.
  • Divide into three loaves.
  • Shape into baguettes.
  • Sprinkle a cookie sheet with cornmeal and add the loaves to the sheet.
  • Let loaves rise 30 minutes.
  • Preheat the oven to 450F degrees.
  • Slash the top of the loaves.
  • Bake for 30 minutes or until loaf sounds hollow when tapped on the bottom.
  • Let cool before slicing.
You'll find more helpful tips and variations in the body of the post.

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

More Yeast Bread Recipes

  • Two finished loaves of Amish white bread cooling on a table.
    No-Fail Amish White Bread
  • Closeup of French onion garlic bread on a white plate.
    French Onion Garlic Bread
  • Close up of a finished loaf of pan de muerto.
    Mexican Day of the Dead Bread (Pan de Muerto)
  • A closeup of a slice of wheat bread for featured image.
    Molasses Whole Wheat Bread

Love it? Share it!

145 shares
  • Facebook
  • Flipboard

About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

Comments

    5 from 3 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Love it? Give it 5 stars!




  1. Carol Cevas says

    March 15, 2023 at 9:14 am

    5 stars
    I used to make bread when I lived at a high elevation. I was very good at it. Since I moved to the coast, my loaves could have been used as footballs.
    This recipe solved everything! It's all about the potato water and the mashed potato.
    The large crumb is so perfect. It's soft and chewy. And the crust is just right.
    I have been able to adapt this recipe for focaccia and even pizza crust.
    BTW, I don't have baquette pans. What I did was rolled leftover heavy foil pans into rolls so that they tightly fit into a 2" deep pan, and made sections with them. In went the baguette dough and they turned out perfectly.....The foil rolls can be used over and over again.
    Thanks!

    Reply
  2. Debbie says

    October 12, 2020 at 1:42 pm

    Why put the dough in a mixing bowl with a dough hook if you aren't going to knead it?

    Reply
    • Marye says

      October 16, 2020 at 11:06 am

      That was an oversight on my part. It's fixed now.

      Reply
Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

Welcome to my kitchen! ☕

NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

Find out more

🍉 Summer Cookouts

  • Overhead view of potato salad in a glass bowl
    Mom's Homemade Potato Salad
  • Overhead view of the finished watermelon basket filled with an assortment of fruit.
    How to Make a Watermelon Basket
  • Closeup of a finished hamburger in a bun.
    Retro Lipton Onion Soup Burger (Vintage Recipe)
  • Closeup of a star shaped cake covered in white chocolate with red and blue sprinkles.
    Zebra Cake Recipe: Little Debbie Copycat

🫖 Picklefork Stories

Picklefork town crest.
Click here to visit Picklefork

👑 Reader Favorites

  • Square overhead of chicken for feature image.
    Crockpot Angel Chicken
  • Close up of the sauce showing the creamy texture.
    Copycat Red Robin Campfire Sauce Recipe
  • Wooden spatula removing fried potatoes out of iron skillet.
    Crispy Fried Potatoes in a Cast Iron Skillet (Southern Style)
  • Blue cocktail with a red and white straw.
    Sex in the Driveway Cocktail
  • A sliced loaf of english muffin bread.
    Easy English Muffin Bread – No Knead, Perfect for Toasting!
  • Two finished loaves of Amish white bread cooling on a table.
    No-Fail Amish White Bread

Footer

^ back to top

About

  • About Marye Audet-White
  • Privacy Policy
  • Terms & Conditions
  • Accessibility Policy
  • Contact
MaryeAudet Whiteandherchildren Dec

Featured In:

Places Restless Chipotle has been featured

We improve our products and advertising by using Microsoft Clarity to see how you use our website. By using our site, you agree that we and Microsoft can collect and use this data. Our privacy statement has more details.

Copyright ©2006 - 2025 Restless Chipotle Media, LLC

Picklefork Tales Copyright ©2025 Marye Audet, Restless Chipotle Media

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe

Or write in your own words:

A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.