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Farrukh Aziz


  1. 2 cups All purpose flour + for dusting
  2. 1 tsp Sugar
  3. 1 tsp Salt
  4. 2 tsps yeast Instant
  5. ½ cup water + for kneading Warm


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    In a bowl, mix sugar, yeast and warm water.  Let it stand for few minutes until mixture becomes foamy.

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    In a large bowl, mix salt and flour.  Make a well and add the yeast mixture in it.

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    Knead to form a soft but sticky dough.

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    Transfer it on a generously floured surface and knead well to form a very soft and smooth dough. This should take around 7 -8 mins.

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    Place the dough in a lightly greased bowl.  Cover it and place it in a warm place.  Let the dough rise for 1½  – 2 hours.

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    Gently deflate the dough and divide it into two portions.

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    Flour a flat surface well, and roll each portion of dough into flat rectangle.  Roll up the dough tightly avoiding air bubble to get trapped within. Gently roll back and forth, tapering at the ends giving it a baguette shape.

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    Place each baguette diagonally on lightly greased and floured baking tray. Cover it and let it rise for another 1 hour.

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    Using a sharp knife slash on top of the baguettes.  There could be 3 to 4 slashes or more depending on the length of the loaf.

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    Pre heat the oven at 425 degrees F.

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    Bring a pot of water to boil on a gas stove. After boiling it, pour the water in a deep pan or tray and place it on the bottom shelf of your oven. Let the steam build up for 5 minutes.

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    Spray the baguette with the water generously to make them nicely wet.

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    Carefully open the oven to avoid the steam splashing on your face.  Place the baguettes on the top shelf of the oven and immediately close it.

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    After 10 minutes of baking, spray the baguettes again with water and place them back in the oven.

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    After 15 more minutes of baking, remove the water tray from the oven very carefully.

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    Finally bake them for another 20-25 mins.

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    This process will help in getting a nice crusty and uniformly brown baguettes.

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