Ingredients

The following ingredients have 20 Servings
  • 2 cups water ((warm water - 110 degrees F/43 degrees C))
  • 1 Tbsp active dry yeast
  • 1 Tbsp sugar
  • 2 tsp salt
  • 1 Tbsp olive oil
  • 5 cups bread flour ((plus 1/2 cup for working surface))

Instruction

  • In a large mixing bowl or your stand mixer bowl, add the yeast and sugar to warm water (110 degrees F/43 degrees C) and allow the yeast to activate for 10 minutes until it is foamy or frothy. Add salt, oil and 3 cups of the flour and stir for 2 minutes or until all of the flour is moistened.
  • Mix in the remaining 2 cups of flour until a stiff dough ball is formed, then knead by hand for 10 minutes. In the stand mixer, knead with the dough hook at medium speed for 3 minutes, allow the dough to rest for 5 minutes, then knead for an additional 4-5 minutes. The dough should be smooth and elastic when done kneading.
  • Transfer the dough to a well oiled large bowl, turning to coat all sides of the dough with the oil. Cover with oiled plastic wrap (cling film) or a damp towel and allow to rise for about an hour, or until doubled in size.
  • Punch the dough down and divide into equal portions for either two loaves or four baguettes. Shape the dough into slender loaves or baguettes and place onto a greased and cornmeal coated baking sheet. Slice across the tops diagonally to score them, cover and let rise an additional hour or until doubled in size.
  • Bake at 375 degrees F (190 degrees C) for 30 minutes or until the tops are golden brown and the internal temperature is 205 degrees F (96 degrees C). Cool on a wire rack.