Ingredients:
Flour:
Approximately 4 cups of bread flour or all-purpose flour.
Yeast: 1 tablespoon active dry yeast.
Water: 1 ½ cups warm water.
Sugar: 1 tablespoon (to activate the yeast).
Salt: 1 teaspoon.
Butter/Oil: 2 tablespoons (softened butter is preferred for the loaf style).
Instructions:
Dough & Rising (The First Image)
:Combine the warm water, sugar, and yeast; let it sit until foamy.
Add flour, salt, and butter. Knead the dough until it is smooth and elastic.
Place the dough in a greased glass bowl, cover it, and let it rise in a warm spot until it has doubled in size.
Shaping:For Baguettes (The Second Image): Divide the dough and roll into long cylinders.
Use a sharp knife to make diagonal slashes across the top and lightly dust with flour.
For Loaf Bread (The Third Image): Place the dough into a greased loaf pan and let it rise again so it fills the pan for that tall, rounded top.
Baking:Preheat your oven to 400°F (200°C).Baguettes: Bake for 15–20 minutes until they sound hollow when tapped and have a golden crust.
Loaf Bread:
Bake for 30–35 minutes until the top is deep golden brown.
Cooking Tip:
To get that professional, crispy crust on your baguettes like the ones in your photo, place a small pan of water on the bottom rack of the oven while baking. The steam creates that perfect “crunch”.
