After many failed attempts, finally made this Garlic Baguette, a chewy interior riddled with holes, and a crisp, deep-gold crust.
- 1 cup Water
- 2½ cup Bread Flour
- 1 Tbsp Sugar
- 1 tsp Salt
- 1½ Yeast
- 1 Tbsp Garlic Confit
- Stir together all ingredients in a large bowl. Gently knead everything together till a soft and elastic dough is formed. Mix Garlic Confit.
- Leave it to rest until doubled in size. (gently press finger into dought. If an indentation remains, the dough has risen enough).
- Punch dough down, roll on a floured surface into 10-inch rope, slightly tapered at ends. Place it on a lined baking sheet.
- Preheat oven to 230°C (450F) untilbrowned on bottom and sounds hollow (approx. 20 minutes).