Do you dream of being able to make your own bread, but believe bread making is for “real” bakers? No longer. This bread is so easy, even YOU can make it. No kneading, no crazy ingredients, no picky, scientific processes. Just follow the directions, and you’ll have the most fresh and delicious baguettes in all of history!
When we were in Grand Haven last weekend, our friends served us some of this bread for breakfast, and I HAD to have the recipe. The crust is delightfully crunchy, and the inside is soft and chewy. As any baguette should be! Smear with butter, jam, or honey. Alternatively, use it as an appetizer and dip it in oil and vinegar or use some savory spreads and cheeses.
To make the dough, add water and yeast to a bowl. Make sure the water is roughly 100 degrees–lukewarm, just slightly warmer than your body temperature. Add salt and flour, and mix with a wooden spoon until everything is combined and there are no clumps of flour left. Cover the bowl and let the dough rise in a warm place for 2 hours.
At this point, you can proceed with making your bread, or you can slide the dough into the fridge and leave it until you want to bake.
When you decide to bake, dump the dough out onto a floured surface. Flip so the outside is covered. Use a knife to cut into three strips. Roll each in flour, and cut 3-4 diagonal slits in the top.
- 1 1/2 cups water, 100-110 degrees F
- 2 1/4 tsp yeast (or 1 packet)
- 2 1/4 tsp salt
- 3 1/4 cups flour
- Add water and yeast to medium sized bowl. Add salt and flour. Mix until combined and there are no clumps of flour left. Cover bowl and allow dough to rise for 2 hours.
- Either store dough in fridge, or proceed to the next step.
- Dump the dough out onto a floured surface. Flip so the outside is covered. Use a knife to cut into three strips. Roll each in flour, and cut 3-4 diagonal slits in the top. Cover again, and let rise for 30 minutes.
- While rising, preheat oven to 450 degrees with pizza stone on the middle rack, and a bowl of water on the rack below.
- Once preheated, use pizza peel and more flour or cornmeal (so it doesn't stick) to transfer one loaf at a time to the pizza stone in the oven.
- Bake for 20 minutes, or until golden brown.
Recipe based on Artisan Bread in 5 Minutes a Day.
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