Crispy Crusted French Baguette
Ingredients
- 400 grams flour
- 8 grams salt
- 4 grams sugar
- 5 grams yeast
- 248 grams water
Preparation
Mix the dry ingredients together and gradually add water until the dough comes together.
Knead the dough until it passes the windowpane test.
Shape the dough into a ball and let it rest for 45 minutes.
Divide the dough into three equal parts and let them rest for 10 minutes.
Shape each piece by rolling out, folding the edges over, rolling on the work surface, and placing on a baking sheet or silicone mat. Cover and let rise until doubled in size.
Dust with flour and score with a blade.
Preheat the oven to 250°C and place a pan of boiling water inside to create steam.
Bake for 7-10 minutes with steam, then remove the water and continue baking for another 5-10 minutes until golden brown.
Allow the baguettes to cool before slicing.
Tips
The crust becomes crisp initially and then softens over time, while the interior remains soft and airy.
Control the dough moisture with water as no fat is used in this recipe.
