Ingredients
Scale
- 4 cups (500 g) bread flour (high protein)
- 1 ½ tsp salt
- 1 tsp sugar
- 1 ½ tsp active dry yeast
- 1 ½ cups (375 ml) warm water (about 110°F/45°C)
Instructions
- Prepare the Dough:
- In a large mixing bowl, combine the flour, salt, sugar, and yeast. Gradually add the warm water, mixing with a wooden spoon until a sticky dough forms.
- Knead the Dough:
- Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough becomes smooth and elastic.
- First Rise:
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- Shape the Baguettes:
- Punch down the dough to release air. Divide it into three equal parts. Roll each piece into a rectangle, then fold and shape into long, thin baguettes.
- Second Rise:
- Place the shaped baguettes on a baking sheet lined with parchment paper or a baguette pan. Cover with a cloth and let them rise for 30 minutes.
- Preheat the Oven:
- Preheat your oven to 450°F (230°C). Place a pan of hot water on the bottom rack to create steam.
- Score and Bake:
- Using a sharp knife or lame, score the top of each baguette at a 45-degree angle. Bake for 15-20 minutes until golden brown and crusty.
- Cool and Serve:
- Transfer the baguettes to a wire rack to cool slightly before serving.
Notes
- Steam for Crust: Place a pan of water or spray water in the oven to create steam for a crisp crust.
- Use Fresh Yeast: Ensure your yeast is active and fresh for a good rise.
- Accurate Measurements: Weigh ingredients for the best results, especially the flour.