For the record, these yummy French breads stole a couple of my sleeping hours when I made it almost a week ago. I had to start late because of a family gathering, but I was sooo excited and couldn’t wait until next morning comes, so I grabbed my ingredients from the fridge and started baking at 9pm until around 2AM. C’mon! Eyebags don’t care! 🙂
This recipe creates the same texture of baguettes we see in bakeshops and bakeries – crusty on the outside but soft on the inside. The secret? Water. (Pls. check out the recipe below to know how)
I love my French bread with butter and strawberry jam. Clara Ole’s or Good Shepherd’s (the one with strawberry chunks) and a cup of espresso are my power combo for a well-enjoyed baguette.
- 4 cups of all-purpose flour
- 1 1/2 tsp of Yeast
- 1 1/2 cups of warm water
- 2 tsp. of salt
- 1 tsp of Sugar
- Cold water
- Activate yeast by mixing sugar, warm water, with active dry yeast in a bowl. Set aside for 5-10 mins or until foam appears.
- Add flour and mix on low speed until it forms a very sticky dough.
- Transfer the dough to a clean oiled bowl, cover with plastic wrap and set aside for an hour.
- When the dough rises ans doubled its size, cut into three equal parts and roll like a rope and place in a baking pan.
- Set aside for another 1 hour to rise.
- Pre-heat over to 475 and place an iron or metal pan on the bottom rack in the oven.
- Place the baguette on the top rack and spray it with cold water before baking. Spray cold water again after 5 minutes.
- Bake for 30 minutes or until baguettes turn crispy and golden brown