Baguette Recipe

Activate Yeast

In a small bowl, combine warm water (about 110°F or 43°C) and sugar. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.

Mix Dry Ingredients

In a large mixing bowl, combine the flour and salt. Mix well to evenly distribute the salt throughout the flour.

Combine Dough Ingredients

Once the yeast is activated, pour it into the bowl with the flour mixture. Mix with a wooden spoon until a shaggy dough forms.

Knead the Dough

Transfer the dough onto a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic.

First Rise

Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Shape the Baguettes

Once risen, punch down the dough to release the air. Divide the dough into two equal pieces. Shape each piece into a long, thin baguette, about 14 inches long.

Second Rise

Place the shaped baguettes on a baking sheet lined with parchment paper or sprinkled with cornmeal. Cover with a cloth and let them rise for another 30-45 minutes.

Preheat Oven

While the baguettes are rising, preheat the oven to 475°F (245°C). Place a shallow pan filled with water at the bottom of the oven to create steam.

Score and Bake

Using a sharp knife or razor blade, make several diagonal cuts on the top of each baguette. Bake in the preheated oven for 20-25 minutes, or until golden brown and crusty.

Cool and Serve

Remove the baguettes from the oven and let them cool on a wire rack. Serve warm or at room temperature.