French Baguette
Easy baguette recipe that goes well with broth soups and pastas.
Ingredients
- 6 Cups All-Purpose Flour
- 2 1/4 tsp Yeast
- 2 tsp Salt
- 3 Cups Warm Water
- 2 Tbsp Olive Oil
- Extra Flour
Instructions
- To a mixer add flour, salt, yeast, and warm water. Mix until the dough comes together. Take the bowl off the mixer and with your hands, fold the dough into itself a few times until it resembles a rough ball. Cover both sides with olive oil to prevent the dough from drying out. Cover with plastic wrap and let it rise for 12-24 hours on the counter.
- After 12-24 hours, the dough will have doubled in size. Pull it out onto a well-floured surface. Shape into a rectangle and cut into 3 equal parts. Roll each part into a long snake. Place onto a baking sheet lined with parchment paper or a baking mat. Cover the top with flour and score lines with a sharp knife. Cover with a kitchen towel and let rise for 1-2 hours.
- Pre-heat the oven to 450 degrees. On the bottom rack, place a baking dish with 2-3 cups of water. Place the bread on the middle rack and bake for 10 minutes. The steam from the water will help create the crispy top that baguettes have. After 10 minutes, carefully remove the water pan and continue to bake the bread for another 20-25 minutes or until it is golden brown.
- Let is rest for 10-20 minutes before cutting. This type of bread goes great with broth type soups or just as bread with dinner.