You'll need a big bowl, a baking tray and a bowl for oven water.
Stir the yeast and sugar into a little warm water in a bowl. Wait 15 minutes
it froths. Add the rest of the water.
Add the salt to the flour and stir while you pour both into the bowl a little
time to make a sticky dough. Knead the dough on a floured table for 15 minutes:
stretch it with the palms of your hands, fold it back into a ball, stretch it again ...
Warm the bowl and plop the dough into it. Leave it to rise in a warm place,
covered with clingfilm or a damp
cloth. It will double in volume in
two to four hours (depending on
the yeast and the temperature).
Drink something French to help you
recover from the kneading.
Knead the dough again. Let it rise
again: one to two hours.
Flour a baking tray. Heat your oven
to 240°C / 465°F.
Before the dough has fully doubled,
roll it into baguette loaf shapes. Put
them on the baking tray. Cut slits in the top—use a sharp knife or scissors.
want your loaves really crispy, sprinkle them with water.
Put a bowl of water in the bottom of the oven: French bread needs moist air.
Bake for 15 minutes;
drop the heat to 200°C / 390°F and bake for 15 minutes
more. If you want shiny loaves, paint them with beaten egg between bakes.
Put the bread on a rack to cool. The loaves should sound hollow when you tap
them on the bottom. Enjoy!
Display the easy-print version