4 Serves
134 Mins
0 g
82 g
3 g
In a large mixing bowl, combine the flour, water, salt, and yeast to form a shaggy dough.
Ingredients, vitamins, and health benefits
Flour
Water
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgFolate
35 µg / 400 µgCalcium
47 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
6 mg / 420 mgPhosphorus
5 mg / 1,250 mgPotassium
26 mg / 4,700 mgSodium
603 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
78 gAlcohol
0 g
Turn the dough onto a clean surface and knead thoroughly for 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 60 minutes until doubled in size.
Shape the dough into baguette logs and let them proof on a baking sheet for 30 minutes.
Preheat the oven and bake the baguettes at 230°C for 25-30 minutes until golden brown and hollow-sounding when tapped.
Salt
Yeast
Olive Oil
Vitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgFolate
35 µg / 400 µgCalcium
47 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
6 mg / 420 mgPhosphorus
5 mg / 1,250 mgPotassium
26 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
41
g95
g8
g
French
FrenchZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgAlcohol
0 g