baguette
Next Dish: Zeama
The Baguette is a long, thin loaf of French bread that is commonly made from basic lean dough. It is distinguishable by its length and crisp crust. The "baguette de tradition française" is a variant made from wheat flour, water, yeast, and common salt only. The baguette is a symbol of French culture and is used in a variety of dishes, either as a side or as the main component in sandwiches.
Recipe
Ingredients:
1 1/2 cups of warm water
2 teaspoons of dry yeast
3 1/4 cups of bread flour
2 teaspoons of salt
Instructions:
In a small bowl, dissolve the yeast in the warm water and let it sit for 5 minutes.
In a large bowl, combine the flour and salt.
Pour the yeast mixture into the flour and mix until a dough forms.
Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
Place the dough in a greased bowl, cover it with a cloth, and let it rise for 2 hours, or until it doubles in size.
Punch down the dough and divide it into 2 pieces. Shape each piece into a long, thin loaf.
Place the loaves on a baking sheet, cover them with a cloth, and let them rise for another hour.
Preheat the oven to 450 degrees F (230 degrees C).
With a sharp knife, make diagonal slashes on the tops of the loaves.
Bake for 20-25 minutes, or until the loaves are golden brown.
Let the baguettes cool on a wire rack before serving.