French Baguette
, 2 h 10 min, Makes 2 baguettes
A classic French baguette with a crispy crust and tender crumb, made with a simple dough and steam-baked for authentic results.
| prepPreheat oven to 460°F / 240°C | |||||||||
| 8 grams traditional yeast | Proof yeast with honey & water, 10 min | Add salt & flour, mix until shaggy dough | Cover, let rise until doubled, ~1 hr | Divide in half, shape into baguettes | Place on floured sheet, sprinkle salt | Let rise uncovered, 30 min | Score baguettes with knife or scissors | Bake 460°F / 240°C, 25 min with steam | Remove water pan, bake 5 min until golden |
| 1 tablespoon honey | |||||||||
| 300 ml warm water | |||||||||
| 1 tablespoon fleur de sel | |||||||||
| 300 g bread flour | |||||||||
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