Ingredients
Equipment
Method
- In a small bowl, whisk together the warm water, yeast, and sugar. Let it stand for 5-10 minutes until it becomes foamy.
- In a stand mixer bowl, combine flour and salt. On low speed, slowly stream in the yeast mixture until a shaggy dough forms.
- Increase speed to medium-low and knead for 6-8 minutes (or 10-12 minutes by hand) until the dough is smooth and elastic.
- Place dough in an oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled.
- Gently deflate the dough, divide it into two equal pieces, and form each into a rough log.
- Cover the logs and let them rest for 15-20 minutes.
- Shape each piece of dough into a 15-inch log by patting into a rectangle, folding, sealing, and rolling gently.
- Place shaped baguettes on a parchment-lined sheet, cover, and let rise for 30-45 minutes.
- Preheat oven to 450°F (232°C) with a baking stone on the middle rack and a shallow metal pan on the bottom rack.
- Make 3-4 diagonal slashes on each loaf. Place them on the hot stone and pour 1 cup of hot water into the bottom pan to create steam.
- Bake for 20-25 minutes until deep golden brown and the internal temperature reaches 200-210°F (93-99°C).
- Cool completely on a wire rack before slicing.
Notes
For the best crust, do not skip the steam step; it's essential for achieving that classic crispy exterior.
Ensure your oven is fully preheated before baking; the initial high heat is key to good oven spring.
Ensure your oven is fully preheated before baking; the initial high heat is key to good oven spring.