Description
Crispy Golden Classic Baguettes are simple to make and incredibly satisfying. From the first bite, the crunch and soft center will impress.
Ingredients
Units
Scale
- 4 cups all-purpose flour or self-raising flour (if dough feels sticky, add 1/2 cup extra flour)
- 1 cup warm water
- 1/2 cup warm milk
- 1 packet instant dried yeast
- 1 tsp sugar
- 2 tsp salt
- 1 egg, beaten
- Optional: semolina for dusting
- Vegetable oil for greasing
Instructions
- In a small jug, mix 1 tsp sugar and 1 packet instant dried yeast with a little warm water.
- Set aside for a few minutes so it gets a little frothy.
- In the bowl of an electric mixer, toss in 4 cups of flour and 2 tsp of salt. Add the yeast mixture.
- Mix on medium speed, gradually pouring in 1 cup warm water, ½ cup warm milk, and 1 beaten egg.
- Keep mixing for about 7 minutes until the dough is smooth and slightly creamy. Don’t worry if it’s sticky, it’s supposed to be.
- Lightly oil a large bowl with veg oil, plop your dough in, cover with plastic wrap, and let it rise in a warm spot for about 1 hour, or until it doubles in size.
- Dump the dough on a floured surface (add a sprinkle of semolina if you have it).
- Cut into 4 equal pieces. Roll each piece into a 10-inch rope and place on a baguette pan or a parchment-lined baking sheet.
- Cover with a towel and let the baguettes rise for another hour until they double.
- Preheat your oven to 475°F. Place a cast-iron skillet or tray on the bottom rack.
- Use a sharp knife to slash the tops of the baguettes.
- Slide them onto the top shelf, quickly pour 1 cup of water into the bottom pan to create steam, and bake for 25 minutes or until golden brown.
- Let them cool a bit before tearing into that gorgeous, crispy crust.
Notes
Prepared, tried, and tested by Joy
