Ingredients
Equipment
Method
- In a large mixing bowl, combine the warm water, salt, sugar, and yeast. Stir gently until the yeast dissolves.
- Gradually add the flour, mixing until a shaggy dough forms.
- Knead the dough by hand or with a stand mixer fitted with a dough hook for about 10 minutes until smooth and elastic.
- Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour until it doubles in size.
- Turn the risen dough onto a floured surface and divide it into 2 or 3 portions.
- Gently flatten each piece into a rectangle, fold the sides inward, and roll into the classic baguette shape.
- Place the shaped baguettes seam-side down on a parchment-lined baking sheet, score the tops, cover with a damp cloth, and let them rest for another hour.
- Preheat your oven to 480°F (240°C) and place a small pan of water on the bottom rack.
- Brush the baguettes with milk or olive oil, then bake for 25 minutes until golden brown.
Nutrition
Calories: 220kcalCarbohydrates: 43gProtein: 7gFat: 1gSodium: 200mgPotassium: 100mgFiber: 1gCalcium: 10mgIron: 1mg
Notes
Store baguettes in a paper bag at room temperature for up to two days. If they lose crispiness, revive them by sprinkling with water and reheating in a hot oven for 5-10 minutes. Feel free to experiment with flavors by adding herbs or garlic powder to the dough.
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