This quintessentially French bread has become common worldwide. The word baguette derives from the Italian bacchetta, simply meaning "wand" or "baton," an appropriate descriptor of its shape. Though the name baguette has only been in use since 1920, it is believed the type of bread itself dates back to the time of Louis XIV in the mid to late 17th century.
Recipe Servings: 16
Prep Time
45 minutes
+ 1 hour 20 minutes resting
+ 1 hour 20 minutes resting
Cook Time
25 minutes
Total Time
2 hours 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Grease a large baking sheet using nonstick cooking spray and set aside.
- Combine flour, sugar, and yeast in a large bowl.
- Add water and knead for 5–7 minutes until dough is smooth.
- Cover dough with a cloth, and let it rest for 15 minutes.
- Sprinkle the dough with salt, and knead it until the salt is mixed in.
- Cover dough with a cloth, and let it rest in a warm place for about 30 minutes, until doubled in size.
- Lightly flour a work surface, turn dough out, and roll dough into a 16 x 12-inch rectangle.
- Cut dough in half to create two 8 x 12-inch rectangles.
- Start with the 12-inch side and roll each rectangle up tightly, flattening any air bubbles, and tapering off the ends.
- Place each loaf on the baking sheet, spaced apart, and cut several diagonal slashes across the top of each. These can be quite deep as they will become smaller as the dough rises.
- Cover loaves and let rest in a warm place for 30–40 minutes, until doubled in size.
- Preheat oven to 375°F.
- Whisk together the egg white and water in a small bowl, and then use it to brush the tops of the risen dough.
- Bake loafs for 20–25 minutes until golden-brown.
- Remove from oven and allow to cool slightly before slicing and serving warm.
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