Ingredients for Traditional Artisan Style Baguette Rustic French Bread
- Active Dry Yeast
- 1 tablespoon honey
- 1 cup (240ml) warm water (105-115°F)
- Sea Salt
- Unbleached All Purpose Flour
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How to Make Traditional Artisan Style Baguette Rustic French Bread
- In a large bowl, combine 1 teaspoon active dry yeast, 1 tablespoon honey, and 1 cup (240ml) warm water (105-115°F). Let stand until foamy, about 5 minutes.
- In a separate bowl, whisk together 1 ½ teaspoons salt and 3 cups (375g) all-purpose flour.
- Gradually add 2 cups of the flour mixture to the yeast mixture, stirring with a wooden spoon until combined.
- Stir in the remaining flour mixture until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface.
- Knead the dough with floured hands until smooth and elastic, about 5-7 minutes. Add a tablespoon of flour at a time as needed to prevent sticking.
- Place the dough in a lightly oiled bowl, turning to coat.
- Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 ½ hours.
- Preheat oven to 400°F (200°C).
- Gently punch down the dough to deflate it. Divide the dough in half and shape each half into an oblong baguette.
- Place the baguettes on a lightly greased baking sheet, dusted with flour.
- Let rise uncovered for 30 minutes.
- Use a sharp serrated knife to score 3-5 small diagonal slits across the top of each baguette. Lightly sprinkle with cool water.
- Bake in the preheated oven for 25-30 minutes, or until golden brown.
- Transfer the baguettes to a wire rack to cool completely. Best enjoyed the same day!
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
18g
Fat
1g
Carbs
33g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion 5 Ingredients Or Less Breads Lunch French Bread Machine Easy European Finger Food Picnic Romantic Vegetarian Grains Dietary Yeast Pasta Rice And Grains Brunch Taste Mood Savory To Go Equipment Small Appliance Presentation Served Cold Served Hot
