Baking: Freshly-baked Baguettes


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One of the most beautiful sounds in the world is a bread knife cutting into a beautiful piping hot, crispy baguette fresh out of the oven. My first attempt at these baguettes need a slight makeover, but I promise these taste absolutely heavenly. The texture is perfect! Crispy outside, moist and chewy inside. And when butter melts all over it, mmm… divine.

These are incredibly versatile. You can dip them in soups and stews, make bruschetta, garlic bread, and even use them for sandwiches. And the ingredients are super simple! You can find them in any kitchen.

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Ingredients: (2 baguettes)
– 2 1/4 tsp dry yeast
– 1 1/4 cups warm water
– 3 cups bread flour + extra for surfaces
– 1 tsp salt
– cooking spray

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First, in a large mixing bowl, dissolve active dry yeast in the warm water. Then, add flour to the mixture and stir until soft dough forms.

Mix in salt and knead for about 6 minutes till fully incorporated. If you don’t want to get your hands sticky, you can choose to use the dough hook on a kitchen mixer, which is what I did. Add remaining flour so dough is no longer sticky.

Place dough in a large bowl coated in cooking spray. Turn to coat the top of dough. Cover and let rise for 40 minutes.

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Once it has double in size, divide dough in two. Mould into 12-inch rolls and place on a baking sheet. Coat with cooking spray and make small cuts on top.

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Preheat oven to 232 degrees celsius.

Bake for 20 minutes or until top is golden brown. How do you tell when it’s ready? When it makes a hollow sound when tapped.

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And there you have it! Hot rolls of golden baguettes fresh out of the oven.  I needed to have made bigger cuts on it so it looked prettier. But what is it they say about the proof of the pudding? Plus that crack of the knife into a crispy, hot loaf is just pure music.

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Enjoy with pasta, as bruschetta or even just served simply with garlic herb butter like we did. Do try and let me know if it worked as well for you as it did for me! x

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