Description
A quintessential loaf of French bread with a golden crust and soft, airy interior.
Ingredients
Scale
- 500g bread flour
- 350ml lukewarm water
- 10g sea salt
- 5g active dry yeast
Instructions
- In a mixing bowl, combine the lukewarm water and active dry yeast. Let it sit for about 5 minutes. Gradually incorporate the bread flour and sea salt, stirring until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm area for 1 to 1.5 hours until doubled in size.
- Gently deflate the risen dough and divide it into three portions. Shape each into a long, thin loaf, tapering the ends.
- Place the shaped baguettes on a floured surface, cover, and let them rise for 30–45 minutes until roughly doubled in size.
- Preheat the oven to 250°C (480°F) and place a baking stone or an upside-down baking sheet inside.
- Score the tops of the baguettes, place them in the oven, and add a cup of hot water to a pan below to create steam. Bake for 20–25 minutes until golden brown and crusty.
Notes
For an elegant twist, consider adding chopped olives or herbs into your dough, or sprinkle seeds like sesame or poppy for added flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 baguette
- Calories: 220
- Sugar: 1g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg