Baguette

Instructions

1. In a small bowl, dissolve the yeast in warm water and let it stand for about 5 minutes until frothy. This step ensures the yeast is active.
2. In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and mix well to form a soft dough.
3. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Don’t worry if the dough is sticky at first; it will become smoother as you knead.
4. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours until doubled in size.
5. After rising, gently deflate the dough and divide it into two equal parts. Shape each portion into a long loaf, tapering the edges for a traditional baguette shape.
6. Place the loaves on a baking sheet lined with parchment paper. Cover with a kitchen towel and let them rise for another 30-45 minutes.
7. Preheat your oven to 450°F (232°C).
8. Before baking, use a sharp knife or bread lame to make three or four diagonal slashes on each loaf. This allows the bread to rise properly during baking.
9. Bake in the preheated oven for 20-25 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
10. Let the baguettes cool on a wire rack before slicing. Enjoy with butter or your favorite spread for a delicious treat!