French Baguette

Baking baguettes is simple. You just need time!

It is important to have a pretty moist dough, use a small amount of yeast and to knead it as little as possible.

500g flour type T65 flour (3 1/2 cups)

340g water (1 1/2 cups)

10g salt (2 teaspoons)

7g instant yeast (2 teaspoons)

1. Mix all ingredients. The dough will be very sticky, but don't worry.

2. knead dough pulling upwards and then folding in half (it will be very sticky) for about 5 minutes

3. form a ball using a dough scraper

4. place dough in a greased bowl, cover with a damp cloth, and let rise for 1 to 2 hours

5. take dough out of bowl and in a slightly floured surface, punch down and fold it into a "letter". All sides to the middle. 

6. use a dough scraper to make a ball, and let rise again for 40-60 minutes

7. on a floured surface, cut dough in two pieces, and stretch into rectangulars with your hands. Fold to nearly half, sealing edges with heel of your hands. Repeat until you have a cylinder.  Roll cylinders, stretching slightly to desired length 

8. transfer to a special baguette baking pan, let rise for 30 minutes, and finally make 3 scores on each with a sharp knife or razor blade

9. place a baking pan with water in the lower part of oven. Bake at 480° in the middle of 

oven for 30 minutes