400 g / 14 oz
240 ml / 9 oz
Serves 15 - 94 cal per serving
Prep-time: 15 min. - Total-time: 90 min.
Put the flour in a bowl and combine with salt and dry yeast. (1 pkg. dry yeast equals about 3/4 tbsp dry yeast). Bits by bit add the water and knead until the dough is smooth and loosens easily from the bowl.
Line a baking sheet with parchment paper. Form a thin long Baguette and put on the baking sheet. Cover loosely with a dishcloth. Let rise on a warm place until double in size. With a knife carve the Baguette lengthwise. Brush the Baguette with water and put in the cold oven on the middle rung.
Fill a roasting tray half-full with boiling water. Put on the bottom of the oven or on the lowest rung. Bake the Baguette at 200 C / 390 F for about 40 minutes until golden brown. To check if the Baguette is done knock with your knuckles on the bottom of the bread, if it sounds hollow, it's done. Let it cool off on a wire rack.