*** Making baguette is a long process. The dough has to rest for 5 hours at room temperature, then overnight in the fridge. And an extra 1 hour 30 minutes before baking.

 

 

Ingredients

(For 4 baguettes)

 

3 cups warm water

Half a packet of yeast

1 Tbsp sugar

6 cups flour

2 tsp salt

 

 

Instructions

 

1- In a small bowl, stir the water and the yeast with the sugar and set aside.

 

2 - In a larger bowl, mix the flour with the salt. Pour the yeast and stir with a wooden spoon until dough comes together. Do not knead! The dough should still be wet and sticky.

 

3 - Cover with plastic wrap and a dry towel and set aside for 5 hours in a warm place.

 

4 - After 5 hours, remove towel and place bowl in the fridge overnight.

 

5 - The next morning, punch the dough to remove air and dump it onto a floured surface (do not knead). Divide the dough into 4 equal parts. Shape 4 baguettes (long and thin): First make a rectangle with your hands, then bring the top part to the center, seal. And then, fold the bottom part over the first part. Seal and roll. Transfer baguettes (seal down) to a baking tray lined with parchment paper, making sure parchment paper separates the baguettes. The baguettes must not touch each other. Cover with a towel and let rise for 1 hour and 30 minutes.

 

6 - Preheat oven to 475°F. Score the baguettes with 4 cuts.

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7 - Boil some water and pour it in an oven proof shallow dish. Place the dish on the bottom rack of the oven. Place the baguettes on the top rack and bake for 10 minutes.

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8 - After 10 minutes, remove the dish with the water and bake the baguettes for an additional 7 to 10 minutes.