Classic French Baguette

Instructions

1. 1

   In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Stir until well mixed.

2. 2

   Gradually add the warm water to the dry ingredients, and stir to form a rough dough.

3. 3

   Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic.

4. 4

   Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

5. 5

   Gently deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces for standard-sized baguettes, or leave whole for a larger loaf.

6. 6

   Shape each piece of dough into a long, thin loaf, about 14 inches long, by rolling and stretching the dough.

7. 7

   Place the shaped loaves onto a baking sheet lined with parchment paper or a silicone baking mat. Cover with a towel and let them rise again for about 30 minutes, or until puffy.

8. 8

   Preheat your oven to 475°F (245°C). If you have a baking stone, place it in the oven to preheat as well.

9. 9

   Right before baking, make several diagonal slashes on top of each loaf with a sharp knife or a razor blade.

10. 10

    Place a small oven-safe dish filled with water on the bottom rack of the oven to create steam.

11. 11

    Bake the baguettes for about 25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

12. 12

    Remove the baguettes from the oven and let them cool on a wire rack before slicing and serving.