French Baguette

In a large mixing bowl, sprinkle yeast and sugar over the warm water and let sit until it becomes foamy, about 5 minutes. Add 2 cups of the flour and the salt and mix until well combined. Add the remaining 2 cups flour and combine until dough is stiff. There may be some flour that doesn’t get incorporated into the dough. This is okay.

On a lightly floured surface, knead dough until it is smooth and elastic, about 6–8 minutes. Add more flour as necessary to keep the dough from sticking. Add 1/2 tablespoon olive oil to a large, deep bowl and transfer dough to bowl, turning once to lightly cover all sides of the ball of dough with the oil. Cover bowl lightly with plastic wrap until the dough has doubled in size, about 1–2 hours.

Preheat oven to 400ºF.

Lightly oil a flat baking sheet with remaining olive oil. Punch down the dough and form into a long loaf, long enough to cover the entire diagonal of the baking sheet. The dough will be about 3 inches wide. If you prefer more stick-like baguettes, separate the dough in half and make 2 loaves instead. Let dough rise another 30 minutes, uncovered.

Make 3 to 4 diagonal slits/slashes using a sharp knife. Lightly brush the top of the loaf (or loaves) with water. Bake 15–25 minutes or until golden on top. Cool on a wire rack.

Enjoy!