DIY Recipe How to prepare homemade French baguette

Pulse daily DIY recipe teaches prospective chefs how to prepare healthy, Ghanaian dishes in a simple way.

  • Published:
Sweet French baguette play

Sweet French baguette

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  • Dry yeast

  • warm water

  • cups bread flour, divided

  • salt

  • Cooking spray

  • cornmeal

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  • Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour to yeast mixture; stir until a soft dough forms.

  • Cover and let stand 15 minutes. Turn dough out onto a lightly floured surface; sprinkle evenly with salt.

  • Knead until the salt is incorporated and the dough is smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).

  • Place dough in large bowl coated with cooking spray, turning to coat top. Cover and let rise in warm place (85°), 40 minutes or until doubled in size. (Gently press two fingers into dough. If an indentation remains, the dough has risen enough.)

  • Punch dough down; cover and let rest 5 minutes. Divide in half. Working with 1 portion at a time (cover remaining dough to prevent drying), roll each portion on a floured surface into 12-inch rope, slightly tapered at ends.

  • Place ropes on large baking sheet sprinkled with cornmeal. Lightly coat dough with cooking spray, and cover; let rise 20 minutes or until doubled in size.

  • Preheat oven to 450°.

  • Uncover the dough. Cut 3 (1/4-inch-deep) diagonal slits across top of each loaf.

  • Bake at 450° for 20 minutes or until browned on bottom and sounds hollow when tapped.

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