Ingredients:

  • 3 cups (375g) bread flour
  • 1 cup (235ml) warm water
  • 2 1/4 tsp (7g) active dry yeast
  • 1 tsp (4g) sugar
  • 1 1/2 tsp (9g) salt
  • 2 tbsp (28g) unsalted butter, melted
  • 1 tbsp (15ml) water
  • 1 egg beaten with 1 tbsp water (optional)

Instructions:

  1. Whisk warm water, sugar, and yeast in a bowl; let sit for 5–10 minutes until frothy.
  2. Stir in melted butter, then gradually fold in the bread flour and salt until a shaggy dough forms.
  3. Turn dough onto a floured surface and knead for 5–7 minutes until smooth and springy.
  4. Place dough in a greased bowl, cover, and let rise for 1 hour and 30 minutes until doubled in size.
  5. Shape the dough into a baguette, place on parchment paper, and score the top with a sharp knife or razor.
  6. Brush the crust with water or optional egg wash.
  7. Bake at 450°F (230°C) for 25 minutes with a pan of water at the bottom of the oven to create steam for a professional crust.