The finished product

Recipe

Pre-flour

• 2 1/2 tsp of active dry yeast
• 1 2/3 cups of warm water (95 degrees/warm)
• 1 tsp of granulated sugar

Flour and everything else

• A smidge of olive oil
• 2 tsp salt
• 4 cups of flour

Instructions

Prep

• Put the pre-flour stuff in the mixer bowl
• Mix it all up and wait for it to bubble a little (5 mins)
• Add a cup of flour and begin mixing
• Slowly add the rest of the flour
• Add the other stuff from flour and everything else
• Add a little extra flour until it doesn't stick to the bowl
• Cover the bowl in foil and let it sit for 2 hours
• Take out the dough and press flat with your hands on lightly greased cutting board
• Cut into three pieces
• Round the pieces each into a rough ball by pulling the edges to the center
• Cover with greased plastic and leave in the fridge for 15-60 mins

Prep 2

• Flatten the dough slightly from one of the dough balls with your hands
• Rotate 180 degrees and pinch inward from side to side
• Press down and flatten slightly, then pinch inward again (not rotated this time)
• Roll into 16 inch logs
• Place seam side down on a lightly greased pan with lightly greased plastic covering
• Leave until puffy at room temperature (68F, about 45 min)

Actually cooking the damn thing

• Preheat oven to 450F
• Cut a few slits at a 45 degree angle into each of the dough with a sharp knife
• Bake for 24 minutes (slightly longer for extra crunchy exterior)

Adapted from

King Arthur Flour - classic baguette recipe

Support King Arthur Flour by buying their flour! It's super high quality and co-op run!

Addendum

For storage:

• Overnight they can be left in a paper bag
• Otherwise freeze for longer storage.

Ok yes these are not real baguettes, but they're pretty close leave me alone.