Bread

French Baguette

Two high-hydration French baguettes with crisp crusts, open crumb, and steam-assisted baking.

What you’ll need

• bread flour: 500 g
• water: 350 ml
• active dry yeast: 4 g
• salt: 10 g

How to make it

1. Stir the yeast into 330 ml water. Add the flour and mix until no dry patches remain; cover and rest for 20 minutes. Dissolve the salt in the remaining 20 ml water and work it into the dough.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.