French Baguettes

Instructions

1. 1

   In a large bowl, combine warm water (around 110°F/43°C), yeast, and sugar. Let stand for 5-10 minutes until foamy and activated.

2. 2

   Add the bread flour and salt to the yeast mixture. Mix with a wooden spoon until a shaggy dough forms.

3. 3

   Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.

4. 4

   Place dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm place for 1-1.5 hours until doubled in size.

5. 5

   Punch down the dough and divide into 3 equal pieces. Shape each piece into a rough rectangle.

6. 6

   Roll each rectangle tightly from the long side, pinching the seam closed. Roll gently with your hands to form a 12-14 inch long baguette shape with tapered ends.

7. 7

   Place the shaped baguettes seam-side down on a baguette pan or parchment-lined baking sheet, spacing them well apart. Cover and let rise for 30-45 minutes until puffy.

8. 8

   Preheat oven to 450°F (230°C). Place a shallow pan of water on the bottom rack to create steam.

9. 9

   Using a sharp knife or bread lame, make 3-4 diagonal slashes across the top of each baguette at a 45-degree angle, about 1/4 inch deep.

10. 10

    Brush the baguettes lightly with olive oil. Bake for 20-25 minutes until deep golden brown and the loaves sound hollow when tapped on the bottom.

11. 11

    Remove from oven and let cool on a wire rack for at least 15 minutes before slicing. The crust will crisp as it cools.