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Ingredients
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Baguette Ingredients
Method
Baguette Preparation
- 1
Activate Yeast
In a small bowl, combine warm water (100°F/38°C) and active dry yeast. Let it sit for about 5-10 minutes until foamy.
- 2
Make Dough
In a large mixing bowl, combine flour and salt. Add the activated yeast mixture to the flour. Mix until a shaggy dough forms.
- 3
Knead Dough
Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
- 4
First Rise
Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- 5
Shape Baguettes
After the dough has risen, punch it down and divide it into two equal pieces. Shape each piece into a baguette and place on a floured baking sheet.
- 6
Second Rise
Cover the shaped baguettes with a cloth and let them rise for another 30-45 minutes until puffy.
- 7
Preheat Oven
Preheat your oven to 450°F (230°C) and place a shallow pan at the bottom of the oven to create steam.
- 8
Score and Bake
Using a sharp knife or razor, score the tops of the baguettes. Place them in the oven and pour a cup of hot water into the shallow pan to create steam. Bake for 20-25 minutes until golden brown.
- 9
Cool and Serve
Remove the baguettes from the oven and let them cool on a wire rack. Serve warm with Rodophe Le Meunier butter.
