Do you dream of being able to make your own bread, but believe bread making is for “real” bakers? No longer. This bread is so easy, even YOU can make it. No kneading, no crazy ingredients, no picky, scientific processes. Just follow the directions, and you’ll have the most fresh and delicious baguettes in all of history!
When we were in Grand Haven last weekend, our friends served us some of this bread for breakfast, and I HAD to have the recipe. The crust is delightfully crunchy, and the inside is soft and chewy. As any baguette should be! Smear with butter, jam, or honey. Alternatively, use it as an appetizer and dip it in oil and vinegar or use some savory spreads and cheeses.
To make the dough, add water and yeast to a bowl. Make sure the water is roughly 100 degrees–lukewarm, just slightly warmer than your body temperature. Add salt and flour, and mix with a wooden spoon until everything is combined and there are no clumps of flour left. Cover the bowl and let the dough rise in a warm place for 2 hours.
At this point, you can proceed with making your bread, or you can slide the dough into the fridge and leave it until you want to bake.
When you decide to bake, dump the dough out onto a floured surface. Flip so the outside is covered. Use a knife to cut into three strips. Roll each in flour, and cut 3-4 diagonal slits in the top.
Cover again, and let rise. While rising, put the pizza stone on one rack of your oven and a bowl of water on the other. Preheat to 425 degrees, and bake for 20 minutes.
- 3 1/4 cups flour
- 2 Tbs salt
- 1 packet of yeast (or 2 1/4 tsp)
- 1 1/2 cups of warm water
To make the bread:
- Dissolve yeast in warm water (between 100 and 110 degrees F)
- In a large bowl, combine flour and salt
- Add water and mix until combined and the dough forms a rough ball
- Cover with saran wrap and let rise for about 2 hours. At this point, you can either put it in the fridge to make later or make right away
- Preheat oven to 425 degrees F.
- Dump dough onto a floured counter, and divide into 3 parts. Form the dough into long loaves, and slice the top (see picture!)
- Bake on a baking sheet or a pizza stone for 20 minutes.
- Allow to cool slightly before serving
Recipe based on Artisan Bread in 5 Minutes a Day.
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