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Italian Baguette Recipe
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Ingredients
- 1 ⅓ cups warm water
- 2 ¼ teaspoon instant yeast
- 1 tablespoon brown sugar
- 1 ½ teaspoon salt
- 1 ½ teaspoon olive oil
- 4 cups flour
Instructions
- Combine 1 ⅓ cups warm water, 2 ¼ teaspoon instant yeast, and 1 tablespoon brown sugar in a large bowl. Instant yeast doesn't need to foam first, so you can move straight to the next step.
- Stir in 1 ½ teaspoon salt and 1 ½ teaspoon olive oil, then gradually mix in 4 cups flour until a shaggy dough forms.
- Knead the dough on a floured surface for 8-10 minutes, until smooth and elastic.
- Transfer to a greased bowl, cover, and let rise in a warm spot for 1 hour, until doubled in size.
- Preheat oven to 375°F (190°C) with an empty pan on the bottom rack.
- Divide dough into 2 pieces. Press each into a rectangle, fold the top third down and seal, fold the bottom third up and seal, then roll back and forth to lengthen into a 14-16 inch baguette.
- Place seam side down on a parchment-lined baking sheet. Cover and rest 10-15 minutes.
- Dust the tops with flour and score a shallow line down the center of each baguette with a sharp knife or razor.
- Pour 1 cup hot water into the bottom pan for steam, then bake baguettes on the rack above for 25-30 minutes, until golden and hollow-sounding when tapped.
- Cool at least 10 minutes before slicing.
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