Crusty Italian Baguettes

A simple homemade baguette recipe that yields two crusty, golden loaves.

Ingredients (for 2 baguettes)

• 1⅓ cups (320 ml) warm water
• 2¼ tsp (7 g) instant yeast
• 1 Tbsp brown sugar
• 1½ tsp salt
• 1½ tsp olive oil
• 4 cups (480 g) all-purpose or bread flour

Instructions

1. In a large bowl, combine the warm water, instant yeast, and brown sugar. (Instant yeast doesn’t need to foam, so you can move straight to the next step.)
2. Stir in the salt and olive oil, then gradually mix in the flour until a shaggy dough forms.
3. Knead the dough on a floured surface for 8–10 minutes, until smooth and elastic.
4. Transfer to a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
5. Preheat the oven to 375°F (190°C) with an empty pan on the bottom rack.
6. Divide the 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.
7. Place the loaves seam-side down on a parchment-lined baking sheet. Cover and rest 10–15 minutes.
8. Dust the tops with flour and score a shallow line down the center of each baguette with a sharp knife or razor.
9. Pour 1 cup of hot water into the bottom pan for steam, then bake the baguettes on the rack above for 25–30 minutes, until golden and hollow-sounding when tapped.
10. Cool at least 10 minutes before slicing.

Tips

• For a crispier crust, keep the oven steamy for the first 10–15 minutes.
• Bread flour gives better chew and structure than all-purpose.
• Best eaten the same day. Reheat in a hot oven to restore the crust.

Crusty outside, soft inside. Enjoy!