I’m in love with these baguettes! So infatuated that I’m actually going to buy the special baguette pans. These baguettes are crusty on the outside but so fluffy and moist inside. We ate an entire loaf at lunch smeared with garden fresh chives and butter. 

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4 cups Partially Sifted Flour (you could also play with Whole Wheat)
½ tbsp. salt
1 tbsp yeast
1 ½ cups warm water
extra flour for dusting
That’s it!

Dissolve the yeast into the warm water and let it begin to bubble. Mix the flour and salt together. Add in the yeasty water and knead for about 10 minutes. You will be able to feel the dough become elasticy. Let it rise for an hour or two.

Next, punch down the dough (my favourite part) and split it in half. Flatten each ball into an oval and fold the dough into thirds like a letter sealing in the edges each time. Roll out the dough to the desired length and lightly flour. Let the baguettes rise a second time for about an hour.

Once risen, add a few shallow diagonal slices to the top of the loaves. Brush them with water and bake at 425°F for 25 minutes. I just baked them on a parchment lined cookie sheet but I now want to try actual baguette pans. Do let it cool enough so you don’t burn your fingers before eating!

If you would like more details and photos on the process follow this link: