Description
Crispy golden crusts with a tender, airy crumb—fresh from the oven and irresistible.
Ingredients
Scale
- 3 ½ cups bread flour
- 1 ½ tsp salt
- 1 tsp active dry yeast
- 1 ¼ cups warm water
- 1 tsp sugar
- 1 tbsp olive oil (optional, for softer crust)
- Extra flour for dusting
Instructions
- In a large bowl, dissolve yeast and sugar in warm water; let sit 10 minutes until frothy.
- Stir in flour and salt until a shaggy dough forms, then knead for 8–10 minutes until smooth.
- Cover and let rise for 1 hour or until doubled in size.
- Divide dough into 3 equal pieces; shape into long baguettes and place on a floured baking tray.
- Score the tops with a sharp knife, cover, and let rest 20 minutes.
- Bake at 475°F for 20–25 minutes with steam (place a pan of water in the oven for crustiness).
- Cool on a rack before slicing and serving warm with butter.
Notes
- For a softer crust, add olive oil to the dough.
- Ensure the water is warm but not hot to activate the yeast properly.
- Using a baking stone can enhance the crust quality.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 baguette
- Calories: 150
- Sugar: 0.5g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg