Baguette is a long thin loaf of French bread. The "baguette de tradition française" is made from wheat flour, water, yeast, and common salt, and does not contain any additives traditionally.
Ingredients
4 cups Flour
1 tbsp Dry Active Yeast
2 cups Warm Water (105 -115 F)
2 tsp Salt
Directions
1. Mix the flour and the salt together in a bowl.
2. In another bowl, combine yeast, warm water, and half of the flour/salt mixture; mix with hand until it forms a dough. Cover with a dish cloth and let sit at room temperature for 3 hours. It will be triple size.
3. Incorporate the rest of the flour/salt.
4. Place the dough on a lightly floured surface and knead for about 10 minutes.
5. Lightly oil a bowl. Place dough in bowl. Cover with a dish towel. Let sit for 1 hour. It should be double size.
6. Preheat oven to 450°F. Knead again. Cut divide dough into 3 and form each one into a long baguette. Place on a baking sheet and let sit for 30 minutes.
7. Place a bowl of water in the oven. Bake baguettes for about 20-25 minutes. Remove the bowl of water after 15 minutes of baking.
