For One 12-inch baguette or Two 6-inch demi-baguettes, you’ll need:
1 ⅓ Cups (185g) Flour Mix
⅔ Cups (146g) Lukewarm Water
1 ½ Tbsp (18g) any Oil, like Olive or Sunflower
½ Packet Yeast (1 tsp, 3.5g)
⅛ tsp (0.5g) Baking Powder
Kitchen mixer (with a Paddle attachment, aka Flat Beater, not the dough hook), Hand Mixer, or Spatula and mixing bowl Baguette Pan, Rubber Spatula, Brush and Knife Scale (recommended) or Measuring Cups and Spoons
Mix for 8 minutes until dough is smooth. Use Kitchen Aid Mixer, electric hand mixer on low speed or just mix with wooden spatula if you want a little workout.
Shape baguette with wet hands, place on oiled baguette pan
Let rise 45 – 55 minutes at room temperature. Longer if it’s cold, shorter if it’s warm.
Preheat oven to 400F convection, or 425F regular.
Right before putting in Oven score Baguette with Knife
Bake for 35-40 minutes. Add few minutes if you like thicker crust.
Remove from oven and enjoy right away! Baguettes taste best the first day.