John Myers
Baguette for Breakfast
The perfect baguette for breakfast recipe with a picture and simple step-by-step instructions.
Batter for 6 baguettes
- 7 g Dry yeast (or 0.5 cube of yeast)
- 1 pinch Sugar
- 0,5 teaspoon Salt
- 250 ml Lukewarm water
- 10 ml Olive oil
- 450 g Wheat flour type 550
- First, add the yeast, lukewarm water, olive oil and a little sugar to the bowl and stir. Then add the flour with the salt and knead everything together well until you get a smooth dough. Shape the dough into a ball and dust all around with a little flour. Cover the bowl and put in a warm place for about 1 hour.
- After 1 hour, the batter should have doubled in size. Now dust some flour on the work surface and take the dough out of the bowl. Shape the dough into a roll and divide into 6 pieces. Shape the baguette and place on a baking sheet with parchment paper. Cover again and let rest for about 30 minutes. After a few minutes, cut into the surface of the baguette with a sharp knife.
- In the meantime, preheat the oven to 250 ° C O / U heat and place an ovenproof bowl of water in the oven.
- Bake the baguette in the preheated oven for about 20 minutes until golden brown.
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