This instructable will walk you through making two loaves of baguette bread. Following the French tradition, measurements for flour and water are by weight. Because there can be a huge variance when using measuring cups, I've found this method the most successful.
For a traditional white recipe you'll need:
- 18 ounces of bread flour
- 1.5 teaspoons dry active yeast, or 1/3 ounce of fresh yeast
- 2 teaspoons salt (I use Kosher salt that I've pestled down to a smaller grain)
- 12.5 ounces of water
Step 1: Measure and Mix
Add yeast to flour and crumble into the flour with your fingertips. (I don't proof the yeast, I've never found it to be necessary.)
Make a well in the flour mixture and pour in the water.
Using your scraper, fold the water and flour mix together into a shaggy blend.