The French brand De Buyer has released some sets that are ideal both for gifts and surprises, as well as for equipping yourself with some basics. There is, for example, the Brunch Time set -perfect for treating yourself- or the Steak Lovers set , for lovers of natural cooking and which includes some of the usual basics.

Along the same lines, it has released the HomeMadeBread set ("homemade bread"), which includes a basic and essential set, perfect for getting started in the world of bread and discovering if that of the masses is your thing, at a price but that very reasonable.

The set includes two molds , one perforated for loaves of bread and the other rectangular, in which to make sliced ​​bread, rectangular bread... or that you will also use for biscuits and plum cakes . In addition, the set includes a blade to grate the bread before putting it in the oven and a scraper .

In the packs there are two recipes in French, and those are the ones we bring you today. They are not just any recipe: they are perfect recipes to start in the world of bread , basic and uncomplicated, which have been prepared by Benoît Castel, a pastry and bakery artisan, for whom responsibility and durability are fundamental values, a passionate that does not cheat with the products or the taste: it has given its heart to the world of patisserie and has been constantly reinventing the tradition with seasonal creations based on the best raw materials of each season.

Thus, the two recipes that Benoît brings us, from the hand of De Buyer , are simple recipes but with which you will obtain very good results. We hope you enjoy them!

bread recipes

De Buyer HomeMadeBread Set

Tradition Baguettes


  • 160 g of strong flour (T65)
  • 125g of water
  • 3 g baker's yeast
  • 3g of salt


  1. Introduce all the ingredients to the KitchenAid mixer at speed 3, with the hook accessory, for 10 minutes. Make sure to go slicing the walls with a spatula during the kneading to ensure a complete mixture and that the water is well absorbed. Then knead for 2-3 minutes on higher speed to smooth out the dough. In case of doing it manually, the idea is the same - knead until you get a smooth surface.
  2. Let rest for 30 to 40 minutes in a greased bowl covered with film (the dough should double in volume).
  3. After that time and the volume has doubled, degas the dough by pressing with your knuckles.
  4. Divide the dough in half (approximately 2 pieces of 150 gr).
  5. Shape the dough into two baguettes, and place them on the De Buyer perforated baguette tray.
  6. Let stand for 45 minutes to 1 hour for it to do its second rise.
  7. Preheat oven to 240°C).
  8. Grease the baguettes, two or three cuts, with the help of the blade included in the set.
  9. Put the baguettes in the oven for 10 minutes at 240°C.
  10. Then continue cooking for 10 more minutes at 220 °C.

NOTE: It is interesting to introduce a glass, ramekin or minicocotte (suitable for the oven) with water in the oven while the oven is heating up, and open the oven for as little time as possible to introduce the bread when you have to, so that this humidity don't run away The humidity that is generated by evaporating with the heat of the oven helps the dough develop well inside the oven and you will get better baked bread inside and out.

Buckwheat bread (gluten free)


  • 570 g organic buckwheat flour
  • 750g of water at 35°C
  • 10g of salt
  • 15 g baker's yeast (dry yeast)


  1. Mix all the ingredients with a KitchenAid mixer with the paddle attachment or in a bowl by hand, until well integrated.
  2. Pour into the rectangular mold from the De Buyer HomeMadeBread set , previously greased with butter.
  3. Let stand for 1 hour, covered with film in a draft-free place.
  4. Bake at 180°C for 45 minutes, then unmold and return the bread directly to the oven for 25 minutes (you can do this on a baking tray - De Buyer's perforated one is great for this) or on the same rack in the oven) to finish to cook completely.


Pilar said:

En el punto 9 poner poner el pan al horno y en el 10 lo mismo, que hay que sacarlo del horno en el punto 9 y hacerle algo y volverlo a poner? Las baguets

Pilar said:

En el punto 9 poner poner el pan al horno y en el 10 lo mismo, que hay que sacarlo del horno en el punto 9 y hacerle algo y volverlo a poner? Las baguets

Carmen said:

Las cantidades son inexactas . No se especifica el tamaño del recipiente, ni si el calor tiene que ser solo de abajo o de abajo y arriba.

Sandra said:

Si tengo masa madre, como puedo hacer a receta de baguette?

ada said:

Hola! Me parece que hay un poco de baile de cifras con la levadura. Tengo entendido que para 500 gr de harina la proporcion es, más o menos, de 3,3 gr de levadura seca de panadería o 15 gr. de levadura fresca de panadería (lo que es como un 2% en porcentaje de panedero). Si esto es así y en las dos recetas decís que se refiere a levadura SECA de panadería no cuadran las sifras no? o es que una receta habla de seca y la otra de fresca? ¡Me lío! Muchas gracias por aclararlo! Un saludo!

Lucía said:

Me saldrá el PAN de trigo sarraceno sin sal?

Claudia said:

Hola Pi, sí, la levadura de panadería es la levadura seca!! Esa misma que indica la receta .Saludos!

Mariano said:

Si la levadura panadera fresca viene en cubitos refrigerados y la seca en sobres un tercio de la fresca.

Pi said:

En la receta de bagettes puedo usar levadura seca, ¿qué cantidad? ¿La de panadería es la que viene en cubitos?

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