Baguette maison

Ingrédients

• 500 g all-purpose flour (plus extra for dusting)
• 7 g dry yeast (1 packet)
• 320 ml lukewarm water
• 10 g salt
• 1 tsp sugar

Préparation

1. 1

   Dissolve the yeast in the lukewarm water and let it sit for 5 minutes until it starts to foam slightly.Mix the flour and salt in a large mixing bowl. Make a well in the center and pour in the yeast water. Knead everything for about 10 minutes until you have a smooth, elastic dough.Cover the bowl with a clean tea towel and let the dough rise for 1 hour in a warm place, until it has doubled in volume.Lightly dust your work surface with flour. Divide the dough into 3 equal pieces and flatten each piece with your hands.Roll each piece of dough with the rolling pin into a rectangle of about 20 x 30 cm. Roll the dough tightly into a long log and press the seam well closed.Place the baguettes seam-side down on a baking sheet lined with parchment paper. Cover and let them proof for another 30 minutes.Preheat the oven to 220 degrees. Place a baking dish with a splash of water in the bottom of the oven to create steam. That helps form a crispy crust.Score the top of each baguette diagonally with a sharp knife. Brush them lightly with water and place them in the oven.Bake the baguettes for 20 to 25 minutes until golden brown and hollow-sounding when tapped. Let them cool briefly on a rack and serve warm.