Ingredients
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1
-
1
-
1 1/2
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4 - 4 1/2
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2 1/2
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-
-
-
-
-
-
-
-
-
Directions
Fresh Baguette,Make your kitchen into your own personal boulangerie with this fantastic bread recipe!,This recipe is so simple and has worked for me everytime. I prefer a softer crust so I just take the bread out earlier. I’ve also made buns with this recipe. The only reason I didn’t give five stars is that the salt quantity is far too high. I find a quarter of what is asked for works great.,I don’t see how I could add anything new to this review so I’ll just say….”What everybody else said!” Great recipe and thanks for sharing!
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Steps
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1
Done
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In a Large Bowl Sprinkle Yeast and Sugar Over Warm Water and Let Stand Until Foamy, About 5 Minutes. |
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2
Done
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With a Wooden Spoon Stir in 2 Cups Flour Until Combined. |
|
3
Done
|
Stir in Salt and 2 Cups of Remaining Flour Until Mixture Forms a Stiff Dough. |
|
4
Done
|
on a Lightly Floured Surface Knead Dough With Lightly Floured Hands 8 Minutes, or Until Smooth and Elastic, Kneading in Enough of Remaining 1/2 Cup Flour to Keep Dough from Sticking. |
|
5
Done
|
Transfer Dough to a Lightly Oiled Deep Bowl, Turning to Coat With Oil, and Let Rise, Bowl Covered With Plastic Wrap, Until Doubled in Bulk, About 1 1/2 Hours. |
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6
Done
|
Preheat Oven to 475-500f (my Oven Does Best With 475, but It Runs Hot). |
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7
Done
|
Punch Down Dough and Form Into a Long Slender Loaf About 21 Inches Long and 3 Inches Wide. |
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8
Done
|
You Can Also Form Individual Mini-Loaves. |
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9
Done
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Put Loaf Diagonally on a Lightly Greased Large or 17 X 14-Inch Baking Sheet and Let Rise, Uncovered, About 30 Minutes. |
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10
Done
|
(baguette May Be Made Up to This Point 4 Hours Ahead and Chilled.) Make 3 or 4 Diagonal Slashes on Loaf With a Razor and Lightly Brush Top With Cool Water. |
