Make french baguette the authentic way, and enjoy the crusty outside and the chewy middle.
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Misting the loaves lightly during the baking process gives your baguettes a great crusty crust. Then be sure to leave them unwrapped for 2 days for that extra-authentic texture. Oooh, you're just going to love this recipe!
2 1⁄2 cups water
3 tbsp. sugar
1 tbsp. salt
2 tbsp. yeast
5 tbsp. oil
6 cups flour
In a heavy duty mixer, dissolve the yeast and the sugar in the water. Add the oil, salt, and flour, 1 cup at a time until the dough is soft and elastic. Knead 8 minutes until smooth. Cover and allow to rise 1 hour, turning the machine on every 10 minutes to gently knead down the dough. Divide the dough into 2 portions, and pat each portion into a long rectangle, rolling up tightly to form a long skinny loaf. Place in a lightly sprayed baguette pan. Cover with a towel and allow to rise 30 minutes or until doubled. Gently slash the loaves lengthwise with a sharp knife then spray with a mister of water. Bake in a preheated 400-450 degree oven for 30 minutes or until golden, spraying again occasionally while baking to create a crispy crust.
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