Ingredients
Check off ingredients as you go
For 4 baguettes
- 750g (6 cups) sifted flour
- 600ml (2½ cups) warm water
- 2 tsp salt (18g)
- 10g (3 tsp) dry yeast (or 25g fresh yeast)
For topping (optional)
- poppy seeds, pumpkin seeds, sunflower seeds, sesame seeds
- fried onions
- In a small bowl, mix the warm water and yeast until it foams.
- In the bowl of a stand mixer, combine the flour and salt, make a well in the center, and pour in the water-yeast mixture. Mix with a wooden spoon until you get a homogeneous mixture (the dough stays sticky, that’s normal). Cover and let rest for 1h30 to 2h until the dough doubles in volume.
- Flour your work surface, divide your dough into 4 portions (or more if you want to make smaller rolls), and place in a baguette pan (with parchment paper in which you’ve made small holes), or on a baking sheet lined with parchment paper. Add your favorite topping (optional, I like poppy seeds and fried onions). Make slashes with scissors.
- Preheat the oven to 230°C (450°F), bake for 25 minutes on the middle rack with two glasses of water that you’ll have poured into the drip pan placed at the very bottom of the oven.
Tips
Don’t skip the water in the drip pan—it creates steam in the oven and helps achieve a beautiful crust.