When I was young, all I knew about baguettes were that they make good garlic bread. This is because, my mom would buy all these fancy pastry, croissants and baguettes from Delifrance, and it meant that it is garlic bread day (with tomato soup!)
Later, I realized that not only baguettes were good for garlic bread, they were also good for bahn mi (Vietnamese baguette sandwich), and making the lightest and crunchiest ever croutons. Looks like I have let the cat out of the bag this time. No surprise what I'm making next!
- 1 cup warm water
- 2 teaspoons yeast
- 2 1/2 cups flour
- 1 tablespoon white sugar
- 1/2 teaspoon salt
- Combine water, yeast, salt and sugar in a bowl, and let stand for about 10 minutes.
- After 10 minutes, add flour, and knead for 5 to 10 minutes, until a soft dough is formed.
- Cover the bowl with plastic wrap, and let the dough rise for about 30 minutes, or until it has doubled in size.
- When the dough has doubled in size, punch it down again, and roll it into a ball. Divide into four portions if you are making individual serving baguettes.
- Using a rolling pin, roll the dough ball into a long rectangle.
- Roll up the rectangular dough from the length (long side), into a long roll.
- Cut marks on the top of the baguette.
- Dust with some flour, and put it in the oven for 30 to 40 minutes at 375F.
|just about to go into the oven!|