Ingredients
Equipment
Method
- Place the ingredients in the order listed into the bowl of your bread machine or stand mixer.
- If using a bread machine, set it to the “dough” program; if using a stand mixer, knead for about 10 minutes until smooth and elastic.
- Turn the risen dough onto a lightly floured surface and gently knead it for five minutes.
- Divide the dough into two or three equal portions and shape each one into a log.
- Place the shaped baguettes seam-side down on a baking sheet lined with parchment paper.
- Cover the baguettes with a damp kitchen towel and let them rise for an hour.
- Preheat your oven to 480°F (240°C) and score the tops of the baguettes with a sharp knife.
- Brush the baguettes with milk or olive oil, place a small pan of water in the oven, and bake for 25 minutes until golden brown.
Nutrition
Calories: 210kcalCarbohydrates: 45gProtein: 6gFat: 0.5gSaturated Fat: 0.1gSodium: 350mgPotassium: 60mgFiber: 1.5gSugar: 0.5gCalcium: 10mgIron: 1mg
Notes
For extra flavor, add a tablespoon of honey to the dough for sweetness and a deeper color crust. Store leftovers in a paper bag at room temperature for up to two days, or freeze for up to a month. Slicing stale baguettes thinly and toasting them makes great crostini or breadcrumbs. Consider using filtered water for better yeast activity and let the dough rise in a draft-free environment. Remember to create steam in the oven for a crunchy crust; a simple dish of water will do the trick!
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