Ingredients
• 600g all-purpose flour
• 340ml warm water
• 30ml oil (olive oil or vegetable oil)
• 7g dry yeast (about 2¼ tsp)
• 5g salt (about 1 tsp)
Instructions
1. Prepare the Dough
• In a large mixing bowl, pour the warm water (not too hot, about 40°C).
• Add the yeast and let it sit for 5–10 minutes until foamy.
• Add the flour, salt, and oil into the bowl.
2. Mix and Knead
• Mix with a wooden spoon or your hands until a rough dough forms.
• Transfer to a lightly floured surface and knead for 8–10 minutes until the dough becomes smooth and elastic.
(If using a stand mixer, knead for 5–6 minutes on medium speed.)
3. First Rise
• Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for 1 hour or until doubled in size.
4. Shape the Baguettes
• Gently punch down the dough to release air.
• Divide it into 3 equal pieces.
• Roll each piece into a rectangle, then roll tightly from one end to form a log shape.
• Pinch the seam to seal and shape into long baguettes.
5. Second Rise
• Place shaped baguettes on a parchment-lined baking tray.
• Cover and let rise for 30–40 minutes until slightly puffy.
6. Slash and Bake
• Preheat the oven to 220°C (425°F).
• Use a sharp knife to make 3–4 diagonal slashes on each baguette.
• Lightly mist or brush the loaves with water for a crisp crust.
• Bake for 20–25 minutes or until golden brown and crusty.
7. Cool and Serve
• Remove from the oven and let cool on a wire rack.
• Enjoy warm with butter, cheese, or your favorite spread.
Tips for Perfect Baguettes
• For extra crunch, place a small dish of water in the oven while baking to create steam.
• Use bread flour for chewier texture.
• Let the baguettes cool before slicing — it helps retain the airy crumb inside.
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