French Baguette
Directions
- 1In a large bowl, combine dry ingredients: flour, salt and active dry yeast.
- 2In a large bowl, combine dry ingredients: flour, salt and active dry yeast.
- 3In a large bowl, combine dry ingredients: flour, salt and active dry yeast.
- 4Stir the dry ingredients together.
- 5Stir the dry ingredients together.
- 6Stir the dry ingredients together.
- 7Add hot water to the dry ingredients.
- 8Add hot water to the dry ingredients.
- 9Add hot water to the dry ingredients.
- 10Mix again until combined.
- 11Mix again until combined.
- 12Mix again until combined.
- 13Drizzle the mixed dough with olive oil.
- 14Drizzle the mixed dough with olive oil.
- 15Drizzle the mixed dough with olive oil.
- 16Use your hands to coat the top of the dough with olive oil.
- 17Use your hands to coat the top of the dough with olive oil.
- 18Use your hands to coat the top of the dough with olive oil.
- 19Cover the bowl and let the dough sit for an hour and a half to two hours to rise.
- 20Cover the bowl and let the dough sit for an hour and a half to two hours to rise.
- 21Cover the bowl and let the dough sit for an hour and a half to two hours to rise.
- 22Preheat the oven to 475 degrees Fahrenheit.
- 23Preheat the oven to 475 degrees Fahrenheit.
- 24Preheat the oven to 475 degrees Fahrenheit.
- 25Flour a clean work surface.
- 26Flour a clean work surface.
- 27Flour a clean work surface.
- 28Turn the dough out onto the floured surface.
- 29Turn the dough out onto the floured surface.
- 30Turn the dough out onto the floured surface.
- 31Sprinkle the top of the dough with more flour.
- 32Sprinkle the top of the dough with more flour.
- 33Sprinkle the top of the dough with more flour.
- 34Cut the dough into two equally sized pieces.
- 35Cut the dough into two equally sized pieces.
- 36Cut the dough into two equally sized pieces.
- 37Form each piece of dough into a baguette shape using your hands.
- 38Form each piece of dough into a baguette shape using your hands.
- 39Form each piece of dough into a baguette shape using your hands.
- 40Place the formed baguettes onto a large parchment-lined baking sheet.
- 41Place the formed baguettes onto a large parchment-lined baking sheet.
- 42Place the formed baguettes onto a large parchment-lined baking sheet.
- 43Use a razor or knife to cut 3-4 slits into the top of each baguette.
- 44Use a razor or knife to cut 3-4 slits into the top of each baguette.
- 45Use a razor or knife to cut 3-4 slits into the top of each baguette.
- 46Fill a glass baking dish halfway with extremely hot water.
- 47Fill a glass baking dish halfway with extremely hot water.
- 48Fill a glass baking dish halfway with extremely hot water.
- 49Place the glass dish with hot water on the bottom rack of your oven.
- 50Place the glass dish with hot water on the bottom rack of your oven.
- 51Place the glass dish with hot water on the bottom rack of your oven.
- 52Place the baking sheet with the bread on the rack above the water dish.
- 53Place the baking sheet with the bread on the rack above the water dish.
- 54Place the baking sheet with the bread on the rack above the water dish.
- 55Bake for 27 minutes.
- 56Bake for 27 minutes.
- 57Bake for 27 minutes.
Ingredients
- 3 cups all-purpose flour
- 3 cups all-purpose flour
- 3 cups all-purpose flour
- 1.5 teaspoons salt
- 1.5 teaspoons salt
- 1.5 teaspoons salt
- 1.5 teaspoons active dry yeast
- 1.5 teaspoons active dry yeast
- 1.5 teaspoons active dry yeast
- 1.5 cups hot water
- 1.5 cups hot water
- 1.5 cups hot water
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1 tablespoon olive oil
Equipment
large bowlbaking sheetparchment paperkniferazor bladeglass baking dishoven
Tips
- Fair warning, your family's going to ask you to make this recipe weekly, it's good for so many things.