Chewy French Baguette
Ingredients
- 1 teaspoon white sugar
- 1 ½ cups warm water (105 to 115 degrees F/41 to 46 degrees C)
- 2 teaspoons active dry yeast
- 3 ¾ cups all-purpose flour, or more as needed
- 1 ½ teaspoons salt
- 2 tablespoons vegetable oil
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Instructions
- Dissolve sugar in water in a 2-cup measuring cup; gently stir in yeast. Let stand until yeast softens and top is foamy, about 5 minutes.
- Whisk 3 3/4 cups flour and salt together in a large bowl; make a well in the center. Pour yeast mixture into well; stir gently, starting from the middle, until a sticky dough forms. Turn dough out onto a lightly floured surface; knead, adding more flour if needed, until dough is elastic and no longer sticky, about 10 minutes.
- Oil a large bowl; add dough and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
- Preheat the oven to 425 degrees F (220 degrees C) with one rack in center position and one rack in lowest position.
- Fill a roasting pan with water; place on lower rack. Line a baking sheet with a silicone mat.
- Punch down dough and turn onto a lightly floured surface. Form into 1 large loaf (or 6 sandwich loaves), tapering the end(s). Place loaf (or loaves) on the prepared baking sheet. Cut 3 or 4 diagonal slashes, about 1/4- to 1/2-inch, across top(s). Cover with a dry towel and let rise until doubled in volume, about 40 minutes.
- Uncover loaf (or loaves); bake in the preheated oven on the center rack until top is light golden brown, 15 to 20 minutes depending on size of the loaves.
Source
Original recipe: View Original