Ingredients
1½ cups warm water (110°F/45°C)
1 tablespoon active dry yeast
4 cups all-purpose flour
1 tablespoon sugar
1½ teaspoons salt
2 tablespoons olive oil (optional for added flavor)
Extra flour for dusting
Instructions
Activate the Yeast:
In a small bowl, combine warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
Prepare the Dough:
In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture to the flour, stirring to form a sticky dough.
Add olive oil (if using) and mix until the dough starts to come together.
Knead the Dough:
Transfer the dough to a floured surface and knead for about 8-10 minutes, until smooth and elastic.
Form the dough into a ball and place it in a lightly greased bowl. Cover with a clean cloth or plastic wrap.
Let the Dough Rise:
Let the dough rise in a warm place for 1-2 hours, or until it has doubled in size (as shown in the first image).
Shape the Baguettes:
Punch down the dough to release the air, then divide it into 3 equal portions.
Roll each portion into a long baguette shape and place them on a baking sheet lined with parchment paper.
Make 3-4 diagonal slashes on the top of each loaf with a sharp knife. Cover the loaves and let them rise for an additional 30 minutes.
Preheat the Oven:
While the dough is rising, preheat your oven to 450°F (230°C). Place a shallow pan of water on the bottom rack of the oven to create steam, which helps achieve a crispy crust.
Bake the Baguettes:
Dust the tops of the baguettes with flour and bake them in the preheated oven for 20-25 minutes, or until golden brown and crusty.
Cool and Serve:
Allow the baguettes to cool slightly before slicing and serving.
Enjoy.