Baguette

Baguette is the traditional long and thin loaf of French bread with an exquisite crispy crust that cracks when you squeeze it.

📝 Ingredients

• 4 cups high gluten bread flour
• 1 tablespoon active dry yeast
• 1 tablespoon salt
• 1 1/2 cup warm water
• Perforated baguette loaf pan
• Razor blade
• Spray bottle

👨‍🍳 Instructions

1. 1In the bowl of a stand mixer with the dough hook attached, add the flour and yeast. Stir for 1 minute until yeast is incorporated.
2. 2Slowly add water while kneading at slow speed.
3. 3After 2 minutes, add salt. Knead for an additional 8 minutes.
4. 4Take the dough out of the bowl and divide it in 3 equal portions.
5. 5Roll each piece of dough with both hands to form a stick.
6. 6Dust each stick with a little flour.
7. 7Grease baguette pan by spraying a little oil. Place uncooked baguettes in the pan.
8. 8Cover with a damp cloth and let rise for 1 hour.
9. 9Using a sharp razor blade or a paring knife, slash the top of each baguette diagonally in four spots. Spray water on the baguettes.
10. 10Place water in a skillet or small baking dish on the bottom rack. This produces steam that lets the baguettes rise fully before a crust forms.
11. 11Preheat oven to 430F/220C.
12. 12Bake the baguettes until golden brown and crisp, about 25 to 30 minutes.