Name: Dakar-Style Baguette
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 baguettes (4 servings)
Cuisine: Senegalese
Ingredients: 500 g (4 cups) bread flour; 325 ml (1 1/3 cups) warm water (about 38u00b0C/100u00b0F); 7 g (2 1/4 tsp) active dry yeast; 15 g (1 tbsp) granulated sugar; 10 g (2 tsp) fine sea salt; 20 g (2 tbsp) milk powder; 30 ml (2 tbsp) olive oil; 1 large egg (optional, for richer crumb); 1 egg yolk beaten with 1 tbsp water; 2 tbsp sesame seeds or nigella seeds; 1 tsp semolina or cornmeal for dusting; Extra flour for shaping

A beloved street food in Senegal, the Dakar-style baguette reflects the country's French colonial heritage with a uniquely West African twist. Slightly enriched with milk and a touch of sugar, these loaves have a tender crumb and a thin, crackly golden crust. Enjoy them for breakfast with café touba, alongside grilled fish, or split and stuffed with merguez and onions.

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Servings4

Yield2 baguettes (4 servings)

Nutrition Facts

Per serving (estimated)

410 kcalCalories
7 gFat
1.5 gSaturated Fat
72 gCarbs
3 gFiber
5 gSugar
13 gProtein
580 mgSodium
145 mgPotassium
50 mgCalcium
4 mgIron
0 mgVitamin C
35 mcgVitamin A

Ingredients

For the dough

500 g (4 cups) bread flour
325 ml (1 1/3 cups) warm water (about 38°C/100°F)
7 g (2 1/4 tsp) active dry yeast
15 g (1 tbsp) granulated sugar
10 g (2 tsp) fine sea salt
20 g (2 tbsp) milk powder
30 ml (2 tbsp) olive oil
1 large egg (optional, for richer crumb)

For the finish

1 egg yolk beaten with 1 tbsp water
2 tbsp sesame seeds or nigella seeds
1 tsp semolina or cornmeal for dusting
Extra flour for shaping

Directions

In a large bowl, combine the warm water, yeast, and sugar. Let stand 5-10 minutes until foamy and fragrant.
Add the flour, salt, milk powder, olive oil, and egg (if using). Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 to 1.5 hours, until doubled in size.
Punch down the dough, divide it into 2 equal portions, and shape each into a long baguette about 35 cm (14 inches) long, tapering the ends.
Place the shaped baguettes on a parchment-lined baking sheet dusted with semolina. Cover loosely and let rise again for 30-40 minutes until visibly puffy.
Preheat the oven to 230°C (450°F) with a baking stone or inverted sheet pan inside, and place a small oven-safe pan of water on the lowest rack for steam.
Using a sharp blade or lame, make 4 to 5 diagonal slashes along the top of each baguette. Brush gently with egg wash and sprinkle with sesame seeds.
Bake for 20-25 minutes until deeply golden brown and the loaves sound hollow when tapped on the bottom. Remove from the oven and transfer to a wire rack.
Cool completely before slicing. Best enjoyed the same day, ideally still slightly warm from the oven.

Cook’s Notes

The milk powder and small amount of sugar are characteristic of Dakar street baguettes, giving the crumb a softer, more tender bite than a classic French baguette.
For the crispiest crust, do not skip the steam bath in the first 10 minutes of baking; remove the water pan afterward to let the crust dry and crackle.
Traditional Senegalese baguettes are often eaten with café touba, a spiced coffee infused with selim pepper and cloves.
Day-old bread can be sliced and toasted, then topped with butter, guava jam, or a smear of tamarind paste for a quick breakfast.
For a more rustic, sandwich-style loaf, shape the dough into a single large oval and extend the baking time by 5-10 minutes.