Recipe: Crusty, Open-Crumb Baguettes

Ingredients

Mix the flour, salt, and yeast in a bowl, then add water and mix until a shaggy dough forms.
Let the dough rest for 15 to 30 minutes, then stretch and fold it several times.
Add olive oil to the dough, cover it, and let it rise at room temperature for 6 to 10 hours until doubled.
Turn the dough out, divide it into 4 equal portions, and shape each into a ball.
Store the dough balls in airtight containers in the fridge for 1 to 3 days.
On baking day, remove the dough and shape it into baguettes, letting them proof for 2.5 to 3 hours.
Preheat your baking vessel to 450°F.
Score the dough and bake it in the preheated vessel for 10 minutes covered, then 10 minutes uncovered until golden brown.
Let the baguettes cool for about 20 minutes before serving.

Servings

4 baguettes

Calories

200

Total fat

Total carbohydrates

40g

Total protein

Sodium

600mg

Cholesterol

0mg