Ingredients for Baguette
- Active Dry Yeast
- 1 teaspoon (4g) granulated sugar
- 1 cup (240ml) lukewarm water
- 1 teaspoon (6g) salt
- Unbleached All Purpose Flour
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How to Make Baguette
- In a large bowl, combine the water, yeast, and sugar. Let stand for 5 minutes until foamy.
- Add the salt and flour to the yeast mixture. Stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and divide it in half.
- Shape each half into a baguette shape, about 12-14 inches long.
- Place the baguettes on a baking sheet lined with parchment paper.
- Cover loosely with plastic wrap and let rise for another 30 minutes.
- Preheat oven to 450°F (232°C).
- Slash the baguettes diagonally several times with a sharp knife or lame.
- Bake for 20-25 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
- Cool on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
3g
Fat
0g
Carbs
21g
