This baguette is not a difficult as one might think. In fact, it's one of our daughters’ favorite breads to whip up. It's delicious with a quiche, soup, or topped with soft cheeses.
Yields 2 loafs
1 cup - warm water 110°F
1.5 tsp - yeast
1 tbsp. - sugar
2.5 cups - all purpose flour
To the warm water add the 1.5 tsp sugar and stir to incorporate, then add the yeast stirring once more to dissolve. Let the yeast mixture sit to proof; you will see the yeast begin to rise to the top of the water and start to foam. It will have a line of separation between the water and the yeast. This should take no more than 5 minutes.
*If your yeast does not proof start over. Your water could be too cold, or your yeast could be bad.
As the yeast is proofing gather your flower and salt and add together in your mixing bowl, stirring to combine.
Add your water/yeast mixture to the flower slowly while mixing with a wooden spoon, once mixed but not formed add your mixing bowl to your stand mixer and continue to mix on med-high until the dough forms a tight ball and pulls away from the side of the bowl.
Remove the dough from the bowl and lightly oil the bowl, return the dough flipping over once and cover with plastic wrap or a clean towel and set aside in a warm place to proof your dough for a half hour, or until double in size.
Punch your dough down and cut into two equal portions shaping into a long baguette shape. With a sharp knife make diagonal slashes down the loaf. Cover with the plastic wrap or clean towel and let proof for 40-60 minutes until double in size.
Preheat the oven to 375°F and bake for 20-25 minutes or until browned.
*You can spray the baguettes intermittently with water while baking to help make the crust glossy domed and chewier, or I like to alternatively place a pan of ice in the bottom rack of the oven to create a steam. This is completely optional.
Recipe by Resolute Ridge©
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