In a large bowl mix together the yeast and 1 1/3 cups warm water then allow to sit for about 5 minutes.
Stir in the flour and salt until well combined and a dough is formed.
Knead the dough by hand in the bowl for about 7 minutes.
Loosely cover the bowl and allow to sit at room temperature for about 30 minutes.
Separate the dough into 6 equal size pieces and roll each piece into a ball.
Lightly flour a flat work surface then use a rolling pin to roll out the dough balls into flat rectangle shapes roughly 7x5-inches.
Using your hands tightly roll up the flat dough rectangles, starting from the short side of the rectangle, into little baguette shapes then pinch the seam and ends.
Spread out the baguettes on a lightly floured baking sheet seam-side down then sprinkle the tops of with a little more flour and let sit to rise while the oven heats up.
Fill a large metal roasting pan or cast-iron pan about halfway with water then place on the bottom rack of the oven.
Preheat the oven to 475°F for at least 30 minutes to allow the water in the oven to steam.
Use a serrated knife to gently slice 3 shallow angled slits on the top of each of the baguettes.
Place the baking sheet with the loaves on the top rack of the oven and bake for 25 to 30 minutes or until the baguettes are lightly browned and crispy on the outside.
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