My mum always sends me to buy baguette from delifrance whenever she cooks curry. Now i can say NO! Heh, i know im lazy. I rather make my own baguette than change and walk 5minutes to anchorpoint ((: But anyways, this is really easy. You spend 10minutes getting all the ingredients together & kneading the dough, and then let it rest for 30mins. Shape then let it rest for another 30mins. Then bake for 15. AND YOU ARE DONE!! How easy can it be (that’s really easy considering i’ve been baking and failing macarons, and then the liu sha bao, and I made a last minute coffee cake for a friend’s birthday which ended up too sweet )): )
Here’s the baguette recipe. And you get the nice crust too!
adapted from here
2 envelopes dry active yeast (1 1/2 tablespoons)
2 tablespoons honey
3 1/2 cups all-purpose flour
2 teaspoons salt
Canola oil (i used Olive oil)
Cornmeal, for dusting pan
3 to 4 ice cubes (or 1 cup cold water)
Combine the honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam (about 5 minutes).
Mix the flour and salt in a large mixing bowl with just a fork and slowly add in the yeast mixture. Gradually add 1 cup warm water and mix until the dough comes together into a ball that is not too wet (i only added about 3/4 cup). If the dough is sticky, add a little bit more flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back when it’s ready.
Form the dough into a ball, place it in a lightly-oiled bowl and cover with a dishcloth. Let rest in a warm environment until doubled in size, 30 minutes.
Punch down the dough and shape into a baguette by making a flat rectangle with of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it’s about 12 to 14 inches long and 2 inches wide. Fold and seal either end to round. Flip seam-side down and place on a sheet pan that has been dusted with cornmeal. Score the tops of the loaves, making deep diagonal slits 1/2-inch deep, cover with a dishcloth and let rise in a warm environment until they have doubled in size, 25 minutes.
Preheat the oven to 450F and position your oven racks with one on the bottom and the other in the middle. Place an oven-safe (non-glass) bowl or pan on the bottom rack.
When your bread has doubled for the second time, remove the towel and quickly and simultaneously, slide the sheet tray with the baguettes onto the middle rack while carefully throwing the ice cubes into the bowl on the bottom rack. The ice will create a burst of steam that will give you a nice crispy crust. Quickly shut the oven door so no steam escapes. Bake the baguettes until golden brown, 15 minutes.
Note from recipe: If you have a glass window on your oven, place a towel over it when throwing the ice in, hot glass can shatter if ice touches it.