French Baguette
Easy, rustic, baguette recipe that gives you a soft pillowy center and a crispy outside.
Servings Prep Time
4loafs 30 minutes
Cook Time Passive Time
15minutes 14hours
Servings Prep Time
4loafs 30 minutes
Cook Time Passive Time
15minutes 14hours
Ingredients
Instructions
  1. Add yeast, honey and water together. Wait about 2 minutes
  2. Incorporate salt and with a wooden spoon, slowly mix in the flour until dough forms. You’ll want the dough to start pulling away from the sides of the bowl, but remain sticky. It’s important that the dough stays slightly sticky.
  3. Cover dough with plastic wrap and a tea towel, place in a draft-free area. I like using the inside of a turned off oven. Let rise for 12-14 hours
  4. Once dough has risen, remove towel and plastic wrap and punch down. Shape dough into a rectangle shape and separate into 4 equal sizes.
  5. Start shaping dough by flattening dough on a lightly floured surface. It’s important that you do not use too much flour, the dough needs to stay slightly tacky. Start rolling the dough out like a cigar, starting at the end closest to you. Tuck in ends.
  6. Place shaped loaves on a floured baking sheet and flour top of each loaf. Cover with floured plastic wrap and allow to rise for 1 to 2 hours or until almost doubled in size.
  7. Cut slits across the top of each loaf.
  8. Place a deep lasagna pan with water on the bottom shelf of oven.
  9. Bake in a 550 degree fahrenheit preheated oven for 15 minutes or until well browned. Using a spray bottle, spritz bread with water every 5 minutes, turning the baking sheet halfway through.
  10. Cool and serve with spreads of your choice!
Recipe Notes

Freeze any left over bread and warm from frozen state in a 350 degree oven for 5-10min.  This will keep the break from getting soft.