Serves 4-6 people
Easier than ever to make with our perforated baguette mold. Perforations help to evenly distribute heat and provide a nice crispy crust every time.
- 1 cup of all purpose flour + a little extra
- 1/2 cup of water
- 1 tsp baker's yeast
- 1/2 tsp salt
Step 1. Combine all ingredients and knead with a dough hook, low-med speed for 10 min.
Step 2. 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.
Step 3. Knead dough at high speed for 2 to 3 minutes until smooth.
Step 4. 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.
Step 5. Divide the dough in half and shape the two baguettes and place them in the Perforated Baguette Mold.
Step 6. Let stand 45 minutes to 1 hour.
Step 7. Preheat the oven to 465° F. Strike the baguettes twice using a bakers blade.
Step 8. 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.
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