This soft french baguette has a very soft crumb and is riddled with holes for a chewy interior. A simple recipe that will amaze you!
This baguette, unlike traditional ones, has a very soft exterior. I love serving it cut up on a meat and cheese board. The best part is that it makes 2 loaves. One loaf can be frozen however I never have the need to do that - both loaves get eaten immediately every time I make them.
I like to serve this bread with charcuterie platters. It goes very nice with butter or spreadable cheese. I always get lots of complements on it.
- 1 cup water, warm
- 1 tsp quick rise instant yeast
- 1 tbsp sugar
- 1 tsp salt
- 2 cups (300g) flour, plus more for dusting
- 1 egg yolk
- 1 tbsp water
- Add yeast, sugar and water to the bowl of an electric mixer. Let bloom for a few minutes and then add salt and half the amount of flour. Fit mixer with the dough hook attachment and mix for a few minutes.
- Add in ¼ cup of the flour at a time, and knead until the dough comes together and cleans the side of the bowl. You may need to use less or more flour as bread making depends on the temperature of your kitchen. If you need more flour, add 1 tbsp at a time.
- Pour dough out onto lightly dusted bench. knead by hand for 1 minute and then place dough into a greased bowl. Cover with plastic wrap and place in warm environment. I turn on my oven at 350F for 1 minute to get the oven warm and then turn it off. I let my dough rise in the oven.
- Once dough has doubled, approximately 1 hour, turn onto lightly dusted bench. Using a rolling pin, roll dough into a 16x12 inch rectangle. Cut in half, vertically, creating two 8x12 inch rectangles.
- Roll each half of the dough up tightly, beginning at the 12 inch side. Place 3 inches apart onto a parchment covered baking sheet. Make diagonal slashes in the loaves and then cover and let rise until doubled, approximately 30 minutes.
- Preheat oven to 375F. Mix egg yolk with water and brush onto loaves. Bake for 20-25 minutes, or until golden brown. Baguettes are best eaten the day they are made.
Recipe adapted by this one