I don't like it when the crust of baguettes are too thick and hard. This one is only slightly crisp but really chewy in the inside. This recipe is also pretty economical since it doesn’t use any oil, and only needs a small amount of yeast.
Ingredients: 2 baguettes - length equivalent to baking tray
Combine the salt and the powdered ingredients, and mix with a whisk. In a separate bowl, dissolve sugar in lukewarm water. Add the yeast to soak.
Sprinkle the water evenly into the powdered ingredients, and mix in a cutting motion. It will come together fairly quickly.
Cover in plastic wrap, and microwave at 200W (or use the "defrost" setting) for 30 seconds. Let it rest for 15 minutes in a warm room.
When the dough rises to twice its original volume, press it down gently to remove any air bubbles. Divide into two portions.
Shape it into thin, long ovals. Fold in the top and bottom into thirds. Tip: Don't press it down too much.
Fold the dough in half and close the ends by squeezing with your fingers. Tip: Try to avoid any air getting trapped.
With the closed end facing down, roll it around until it's as long as your baking tray. Place it on a sheet of parchment paper.
Microwave for 30 seconds at 200W. Cover with a damp cloth, and let it rise using the bread-rising setting of your oven or cover with plastic wrap and set it aside in a 35℃ warm place for 15 minutes.
When it rises, grease a knife or a razor's blade to make deep, vertical cuts to support the slices and the raising of the buns. Preheat oven to 250℃.
Spray the dough with water 10 times and steam in the oven for 10 minutes at 230℃. Flip the baking tray around to avoid uneven baking, and bake for another 10 to 20 minutes at 200℃.
Cool it down slightly and then they're finished. They look really good when freshly out of the oven. Please adjust baking time according to your oven.
You could also play around with the shape Recipe ID: 2191066.
Story Behind this Recipe
I really like baguettes and wanted to make it nice and easy. After many trials, I was finally able to make my ideal baguette.
It's easy because there's no need to knead the dough. You'll be able to eat them in just 1 hour if you follow the steps correctly. Please adjust the baking time to your oven. Score the dough vertically rather than diagonally - do it in one stroke. It doesn't require any oil, but if you put some butter or oil on the slit, it will open up easier.