A classic easy baguette recipe - made with simple ingredients for homemade bread perfection. Use these baguettes for crostini, bruschetta, or sandwiches like French dip or pulled pork.
In a large bowl, combine the water, yeast, and sugar. Give it a quick whisk and let sit aside until foamy, 5-10 minutes.
Add 2 cups of flour to the water mixture and stir well. Add the salt and another 2 cups of flour. Mix and continue adding flour until the dough is formed.
Turn the dough out onto a lightly floured board and knead until the dough is smooth and elastic. Lightly grease a large bowl. Put the dough into the bowl and turn to coat with the oil. Cover with a towel and let the dough rise until doubled, about an hour.
Lightly grease a cookie sheet. Punch down the dough to deflate it. Turn out to a floured surface and knead just slightly. Divide the dough into fourths. For best results, weigh the dough on a kitchen scale so that each portion of the dough of the dough weighs the same.
On the floured surface, knead and roll the dough with your hands into a log shape about 8” long. Place the baguettes onto the prepared baking sheet leaving a few inches in between each loaf. Using a pastry brush, brush the loaves with cold tap water. With a razor blade or very sharp knife, cut slits diagonally into the tops of each loaf. Cover with a towel and let rise until doubled, about 30-45 minutes.
Meanwhile preheat the oven to 400 degrees Fahrenheit.
After the 30-45 minute rise, spray the hot oven with water and close the door. Place the cookie sheet into the oven and again spray the oven walls with water, shutting the door quickly. Bake in the preheated oven for 20-25 minutes, or until the loaves are golden brown and sound hollow when tapped. Remove from the baking sheet immediately to cool completely on wire racks.