The baguette is a traditional bread that's very easy to make once you get the feel for it. That said, it's a versatile bread that can be enjoyed on its own or with a meal. In Italy, you often see them used for lunch sandwiches, or people mill around at lunchtime with a loaf of bread, some cheese, and a glass of wine.
You want to have all your supplies on hand before you begin the transition from rising to shaping to baking as smoothly as possible.
- 2 envelopes of yeast or 1 1/2 tbsp yeast
- 2 tbsp honey
- 3-4 cups of flour
- 2 tsp salt
- oil for the bowl
- cornmeal
- 3-4 ice cubes
- Combine honey and yeast with 1/2 c of warm water to activate
- Mix flour and salt together, and add yeast with a dough hook, gradually adding in 1 c warm water, but not too wet!
- turn out and knead until elastic or run on the hook
- let rest, covered, 25-30 minutes or until doubled
- punch down, divide in half, shape, place on cornmeal on the surface to rise, slice with a razor blade
- Bake at 450 with ice cubes in the oven for 15 minutes or until browned and crusty