Usuba
Crispy wheat flour baguettes
Crispy baguettes with a thin crust and airy crumb. Made from simple ingredients using a mixer. Perfect for bruschetta, sandwiches, and serving with soups.
- Prep
- 150 min
- Cooking
- 60 min
- Total
- 210 min
- Standard serving
- 53 g
Ingredients
Total 6
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Sift the flour into the mixer bowl.
- 3
Step 3
Dissolve the yeast in warm water and add it to the flour together with sugar, salt, and vegetable oil.
- 4
Step 4
Mix the dough with a mixer fitted with a hook attachment on medium speed for 8 minutes until the bowl sides are clean.
- 5
Step 5
Roll the dough into a ball, place it in a lightly oiled bowl, and cover it. Leave at room temperature for 1–1.5 hours until the volume increases threefold.
- 6
Step 6
Divide the dough into 3 parts. Knead each one, form balls and place on a flat dish. Cover with plastic wrap or a damp towel and let rest for 20 minutes.
- 7
Step 7
Stretch each ball into a rectangle. Grease the surface and your hands with vegetable oil so the dough doesn't stick. Roll into a rope, shape into a baguette, and pinch the edge closed.
- 8
Step 8
Transfer the baguettes to a baking sheet with parchment paper. Dust with flour and make cuts on the surface.
- 9
Step 9
Cover the baking sheet with foil and let it rest for 30 minutes. Preheat the oven to 220°C. Place a baking sheet with hot water on the bottom of the oven.
- 10
Step 10
Bake the baguettes for 15 minutes with water. Then remove the baking sheet with water and bake for another 5–10 minutes until golden brown. Cool on a wire rack.
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