This baguette is effortlessly made using basic pantry staples, resulting in a soft interior and a chewy crust. I made this for bruschetta. Another go to recipe in my collection!
Ingredients
- 3 1/2 cups (450g) all-purpose flour
- 1 1/2 tsp salt
- 2 tsp sugar
- 2 1/4 tsp instant yeast (1 packet)
- 1 1/4 cups (300ml) warm water
1. Prepare the Dough: Mix together flour, salt, sugar, and yeast. Gradually incorporate warm water, stirring until a sticky dough begins to form.
2. Knead: Move the dough onto a floured surface and knead for approximately 8-10 minutes until it becomes smooth and elastic. I make life easier by using a mixer and then knead a few times on the counter.
3. First Rise: Place the dough in a greased bowl, cover it with a damp cloth, and allow it to rise in a warm location for 1-2 hours, or until it has doubled in size.
4. Shape the Baguettes: Divide the dough into two or three equal sections. Shape each portion into a long baguette, ensuring to pinch the seams closed.
5. Second Rise: Arrange the shaped baguettes on a parchment-lined baking sheet or in a baguette pan. Loosely cover with plastic wrap and let rise for another 30-45 minutes.
6. Score the Dough: Preheat the oven to 450°F (230°C). Use a sharp knife or razor blade to make shallow diagonal slashes across the top of each baguette.
7. Bake: Bake for 20-25 minutes, or until the crust turns golden brown and crispy. For an extra crispy crust, place a shallow pan of water in the oven while baking.
8. Cool: Once baked, remove from the oven and let cool on a wire rack before slicing and serving.
Notes
For enhanced flavor, allow the dough to rest overnight in the refrigerator before shaping.
To maintain a soft interior, be cautious not to add too much flour during kneading.
Enjoy! -Christi
Nutrition
- Serving Size: 1 slice (of 10 per baguette)
- Calories: 110
- Sugar: 1g
- Sodium: 210mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg