A classic French bread with a long, thin shape, a crisp crackling crust, and a soft, lightly airy interior. It accompanies cheese platters, soups and dinner tables.
Dissolve the yeast in warm water and mix with flour and salt; knead for at least 10 minutes until you get a soft, elastic dough.
Cover the dough and let it rest in a warm place until doubled in size, then in a cool place for 1 hour; the long fermentation deepens the flavor.
Divide the dough into three and shape each piece into a long, thin baguette; cover with a floured cloth and let rest for 30 minutes.
Make diagonal slashes on top, then bake in a very hot preheated, steam-filled oven until a golden, crispy crust forms. Caution: for steam, place a container of boiling water on the bottom shelf of the oven.
Important: The baguette's crust only becomes truly crisp when steam is created in the oven (by placing a water-filled pan on the lower rack). Contains gluten. Best consumed on the day it's baked; for the next day, slicing and toasting or freezing is recommended.
Making crosswise cuts on top with a sharp knife before baking gives both the traditional look and ensures even opening.
Admin DadaGastro · verified in test kitchenMisafirlerime yaptım, tarifi hemen istediler.
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