Ingredients
Equipment
Method
- Combine warm water, salt, sugar, flour, and yeast in that order.
- Knead the dough in a bread machine or a stand mixer fitted with a dough hook for about 10 minutes until smooth and elastic.
- Allow the dough to rise until it doubles in size.
- Turn the dough onto a floured surface, divide into two or three portions, and shape into baguettes.
- Place the shaped baguettes on a parchment-lined baking sheet and let them rise, covered, for an hour.
- Score the tops of the baguettes with a sharp knife or razor blade.
- Preheat your oven to 240°C (465°F) and brush the baguettes with milk or olive oil.
- Bake for 25 minutes, placing a dish of water on the lower rack to create steam.
- Let the baguettes cool slightly before slicing.
Nutrition
Calories: 250kcalCarbohydrates: 52gProtein: 8gFat: 1gSodium: 250mgPotassium: 100mgFiber: 2gCalcium: 15mgIron: 1.5mg
Notes
Use lukewarm water to activate the yeast effectively. Be patient with rising times for best results; do not rush. You can add flavor by mixing dried herbs or seeds into the dough. Store baguettes in a paper bag at room temperature for up to two days to maintain freshness. For extra crispiness, leave baked baguettes in a turned-off oven with the door slightly open for 5-10 minutes after baking.
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