Ingredients:
- 500 g all-purpose flour
- 330 ml water
- 5 g dry yeast or 15 g fresh yeast
- 10 g salt
Preparation:
- Activate the Yeast:
- Start by mixing the water and yeast in a bowl. It’s best if the water is warm, as this helps the yeast dissolve more quickly and effectively.
- Mix the Dough:
- Combine the flour and salt in a separate bowl, then add it to the yeast mixture. Knead the dough for a few minutes. It’s ready when it becomes smooth and no longer sticks easily to your hands. Initially, it might be a bit sticky, but it will improve as you knead.
- First Rise:
- After kneading, cover the dough with plastic wrap and refrigerate it for an hour. During this time, the dough will rest and be ready for shaping.
- Shape the Baguettes:
- After resting, divide the dough into four equal pieces and shape them into elongated loaves. Place them on a baking tray, spaced apart, and make two shallow cuts on each loaf. Allow them to rise for about 30 minutes before baking.
- Bake the Baguettes:
- Preheat your oven to 180°C (350°F) and bake the baguettes for 15 minutes, or until they are golden brown and crisp.
Tip: To achieve a bakery-style crust, lightly spray the baguettes with water before baking to prevent them from forming a crust too quickly. If you don’t have a spray bottle, you can moisten your fingertips and gently brush the surface of the dough before baking.
