Crusty Baguette
An elongated loaf of French bread that is crusty in the outside and a nice flavorful soft chewy bread in the inside. It is good with your favorite cheese or butter paired with your favorite wine. It can also be use for sandwiches and eaten just by itself!
Crusty Baguette
Made with only 4 ingredients and a lot of patience
Ingredients
- 3 cups All purpose flour
- 1 tsp Salt
- 1/2 tsp Yeast
- 1 1/2 cups Water
Instructions
- Mix flour and yeast on a clean bowl. Add salt and mix.
- Using the other end of your wooden mixing spoon, mix the ingredient with water. Since the dough is really tough, I like to use the wooden spoon.
- When mixed, cover the bowl with saran wrap for 45 minutes.
- Without adding any flour, quickly fold the dough. It should be smoother in texture at this time. Wet your hands or spatula to minimize stickiness. Cover with saran wrap for another 45 minutes.
- Repeat the procedure about 5 times.
- On a generously floured surface, divide the dough into 2 equal parts.
- Poke and fold each to form a ball. Set aside for 20 minutes.
- Spread and poke each dough again and roll into an elongated baguette shape.
- Using a floured cheesecloth, let it rise to 20 minutes. Carefully transfer to a lightly greased baking pan.
- Heat the oven for 400 deg Fahrenheit. Put a pan with water at the bottom of the oven for water bath. Slightly slashed through the dough with a sharp knife so it will not burst when baking. (I did not do good here, maybe next time. My dough still burst! The cut should be made right before putting the baking sheet in the oven.)
- When preheated, bake the dough for 10 minutes. Spray the oven with water to make the crust crispy.
- Reverse the pan in the oven, spray with water again and bake for another 10 minutes.
- Serve warm or store and re-heat it for later.
