Traditional French Baguette
Easier than ever to make with our perforated baguette mold. Perforations help to evenly distribute heat and provide a nice crispy crust every time.
Serves 4-6 people Bake with double Perforated Baguette Mold or just on parchment paper
1 cup of all purpose flour + a little extra
1/2 cup of water
1 tsp baker's yeast
1/2 tsp salt
-Combine all ingredients and knead with a dough hook, low-med speed for 10 min.
-Make sure to use a spatula and scrape any excess flour of the sides of the bowl and that all flour and water is incorporated well into the dough.
-Knead dough at high speed for 2 to 3 minutes until smooth.
-Cover the dough and let it rise for 30 to 40 minutes (the dough should double in size). Then press the dough to remove the gas.
-Divide the dough in half and shape the two baguettes and place them in the Perforated Baguette Mold.
-Let stand 45 minutes to 1 hour.
-Preheat the oven to 465° F. Strike the baguettes twice using a bakers blade.
-Bake for 10 min at 465° F. Then continue cooking for 10 min at 430° F.
*Tip: put a small container of water in the oven to promote rising.