Easy & Crusty French Baguette Recipe
Posted in: Bread RecipesWed, Dec 1, 2021
5 out of 5 with 4 ratings
1 and 3/4 ounces of warm water1 and 1/2 teaspoons of active dry yeast16 ounces of bread flour2 teaspoons of kosher salt10 ounces of cold water (you may not need all of the water)Additional flour, for dusting * Get Portuguese ingredients & stuff
- Measure the warm water in a small bowl and sprinkle the yeast on top, set aside and allow the yeast to dissolve and become foamy.
- Measure the bread flour into a large bowl and stir in the salt.
- Make a hole in the center of the flour mixture, and stir in the dissolved yeast.
- Add the cool water, a little at a time, while stirring, just until a stiff, shaggy dough has formed (you may not need to use all of the water).
- Cover the bowl with plastic wrap and allow it to rest for 30 minutes.
- Transfer the dough to a lightly floured work surface, and gently press it into a rectangle and fold into thirds, turn 90 degrees and repeat.
- Place the dough in a large oiled bowl, and cover with plastic wrap.
- Allow it to rise in a warm place until doubled in bulk (about 1 to 2 hours).
- Divide the dough into 4 equal portions, and shape each one into a long loaf (about 15-inches long and 1 1/2-inches in diameter), with pointed ends.
- Place the loaves on a floured towel, cover with oiled plastic wrap, and allow to rise until doubled in bulk (about 30 to 45 minutes).
- Preheat the oven to 450°F or 230°C, and place a pan of water on the bottom rack of the oven.
- Uncover the baguettes and transfer to lightly greased baking sheet(s).
- Sprinkle with flour, and make 4 elongated slashes down each one with a sharp knife.
- Bake the breads until crusty and brown (in my oven this takes around 35 to 40 minutes).
- The baguettes should give a hollow sound when tapped.
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