2 Serves
80 Mins
In a large bowl, combine bread flour, yeast, and warm water to form a shaggy dough, then knead until smooth and elastic.
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Vitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
20 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
523 µg / 400 µgCalcium
38 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
63 mg / 420 mgPhosphorus
259 mg / 1,250 mgPotassium
276 mg / 4,700 mgSodium
6 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
98 µg / 55 µgFiber
7 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
173 gAlcohol
0 g
Cover the dough and let it proof in a warm place until doubled in size, then shape into two long baguette logs.
Place the shaped dough onto a baguette pan and score the tops with a sharp knife before baking in a preheated oven until golden brown.
10
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13
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