Baguette
A classic French baguette with a crisp, golden crust and soft, airy interior. This recipe yields two loaves and is perfect for sandwiches or serving with butter.
- Total time
- 120 min
- Servings
- 2
- Calories
- 800
- Protein
- 24g
Ingredients
- 500 g bread flour
- 350 ml water
- 1 tsp active dry yeast
- 10 g salt
Instructions
- 1
In a large bowl, dissolve the 1 tsp yeast in 350 ml lukewarm water and let stand until foamy, about 5 minutes.
- 2
Add the 500 g bread flour and 10 g salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
- 3
Turn the dough onto a floured surface and knead until smooth and elastic, about 10 minutes. The dough should feel tacky but not sticky.
- 4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot until doubled in size, about 1 hour.
- 5
Punch down the dough, divide it in half, and shape each half into a long, thin loaf about 30 cm long. Place the loaves on a floured baking sheet.
- 6
Cover the loaves with a damp cloth and let rise again until puffy, about 30 minutes. Meanwhile, preheat the oven to 230°C (450°F) with a baking stone or inverted sheet inside.
- 7
Slash the tops of the loaves diagonally with a sharp knife, then slide them onto the hot stone. Bake until deep golden brown and hollow-sounding when tapped, about 20 minutes.
- 8
Transfer the baguettes to a wire rack and cool completely before slicing.
Tools you’ll need
- large bowl
- wooden spoon
- baking sheet
- baking stone or inverted sheet
- sharp knife
- wire rack
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