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Ingredients
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Main Ingredients
Method
Preparation
- 1
Activate Yeast
In a small bowl, combine warm water (about 110°F or 43°C) and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Dough
In a large mixing bowl, combine all-purpose flour and salt. Add the yeast mixture to the flour mixture and stir until it forms a shaggy dough.
- 3
Knead Dough
On a lightly floured surface, knead the dough for about 10 minutes or until it becomes smooth and elastic.
- 4
First Rise
Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Shaping and Baking
- 5
Shape the Baguette
Once the dough has risen, punch it down and divide it into two equal pieces. Shape each piece into a long baguette shape, about 14 inches long.
- 6
Second Rise
Place the shaped baguettes on a baking sheet lined with parchment paper. Cover them with a cloth and let them rise for another 30 minutes.
- 7
Preheat Oven
Preheat your oven to 475°F (245°C) during the second rise.
- 8
Score and Bake
Using a sharp knife or razor blade, score the tops of the baguettes. Bake in the preheated oven for about 20-25 minutes or until golden brown.
Finishing Touch
- 9
Add Butter and Flake Salt
Once baked, remove the baguettes from the oven. Allow them to cool for a few minutes. Serve warm with unsalted butter spread on top and a sprinkle of flake salt.