Crafting a light and airy French baguette demands patience, but the payoff is irresistible. Dedicate ample time to the process and handle the dough delicately post-proofing to retain its airy texture. Employ a stand mixer and baking steel, if available, for optimal results.
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- 600 g wheat flour
- 4 dl water
- 1 ½ tsp salt
- 10 g yeast
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- Mix the wheat flour and water together and let the dough sit covered for 1 hour.
- Add salt and crumbled yeast, and knead the dough for about 8 minutes. Place the dough in a warm place for 2 hours.
- Dust the countertop with flour and gently place the dough on it. Use a dough cutter or a sharp knife to divide the dough into equal parts. One portion makes 3 baguettes.
- Shape the dough into elongated baguettes. Set them aside and let them proof for 30 minutes.
- Preheat the oven to 250 degrees Celsius. If you have a baking steel or pizza stone, it's perfect to use it now.
- Make 3 cuts on the top of the bread with a dough scorer or a sharp knife. For an extra crispy crust, you can brush or spray a little water over the baguettes before baking them for 20 minutes. Keep an eye on them to prevent them from getting burnt.
