4 Serves
132 Mins
In a large mixing bowl, combine the flour, water, salt, and yeast to form a shaggy dough.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
FrenchVitamin K
27 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
217 µg / 400 µgCalcium
229 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
84 mg / 420 mgPhosphorus
175 mg / 1,250 mgPotassium
492 mg / 4,700 mgSodium
1192 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
8 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
116 gAlcohol
0 g
Turn the dough onto a clean surface and knead by hand for 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm spot for 60 minutes.
Shape the dough into baguette loaves, place on a baking sheet, and proof for 30 minutes.
Bake the loaves in a preheated oven at 230°C for 25-30 minutes until golden brown and hollow-sounding when tapped.
25
g55
g18
g
French
American