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Baguettes

This recipe makes three loaves.

Ingredients

  • 1 Tb instant yeast
  • 1 Tb sugar
  • 2 c warm water
  • 4 c flour up to 5 cups, leveled/unpacked
  • 2 teaspoons salt
  • 3 Tb olive oil

For Coating the Loaves

  • 1 egg
  • 1 teaspoon water

Instructions

  • Mix together with the dough hook in your mixer.
  • Add flour little by little as needed until the dough is no longer sticky, it comes cleanly off the mixing bowl and is not coming off on your hands.
  • Knead for 5 minutes.
  • Form the dough into a ball.
  • Put oil in a bowl and coat the dough ball. Let the dough rest in the bowl and cover it with a damp towel.
  • Let it rise for 30 minutes.
  • Preheat your oven to 425°F.
  • Stretch and shape the dough into a large rectangle.
  • Cut the rectangle into 3 equal portions.
  • Roll each portion into a baguette. Pinch the seam into the dough. place each baguette seam-side down into a baguette pan, or you can use a cookie sheet.
  • Use a serrated knife to score the top of the loaves.
  • Whisk the egg and water together, and brush it over the top of the loaves.
  • Sprinkle the loaves with optional toppings if you wish (poppy seeds, sesame seeds, everything bagel seasoning, flaked or pretzel salt, dried roasted garlic, etc.)
  • Bake for 20-30 minutes, turning halfway through the baking time for even baking.
  • Wait until the baguettes are completely cooled before slicing to keep the tenderness of the inside crumb.