4 Hour Baguette

1. 1

   Mix the warm water with the yeast and let it sit for 10 minutes.

2. 2

   Add the flour and mix everything together with a fork until the dough begins to form. Once the dough has formed, let it sit for 20 minutes.

3. 3

   Add salt and begin kneading the dough either in a bowl or on a table covered with flour. Knead the dough until you notice that it no longer sticks to the bowl or table (approx. 15-20 minutes).

4. 4

   Once the dough becomes soft and elastic, place it in a large bowl with a layer of cooking oil. Cover the bowl with plastic wrap and let the dough sit in the oven (turned off) for 45 minutes.

5. 5

   When the dough grows double its size, cover a table or counter top with some flour, place the dough on top of it and extend it out into a rectangular shape.

6. 6

   Fold the dough in half, then begin folding all four sides of the dough into the center.

7. 7

   Place the dough back into the bowl and let it sit in the oven for another hour.

8. 8

   Take the dough out of the oven and preheat the oven to 230C.

9. 9

   Turn over a baking tray and place a sheet of parchment paper on the bottom side (the bread will be baked on the opposite side of the tray).

10. 10

    Cover the countertop/table with flour again and place the dough on top of it. Separate the dough into three portions and roll them out into long, tube-like shapes (20-25 cm long).

11. 11

    Make 3 sections with the parchment paper by folding out two sections of the paper in the middle. Sprinkle some flour on the parchment paper, place the three pieces of dough in each section, cover them in plastic wrap, and let them sit for another 40-50 minutes.

12. 12

    Place the dough over a pan (with the parchment paper still under it) on top of the first oven grid. Below the oven grid place a metal container with the 1/2 cup ice.

13. 13

    Close the oven and let the dough bake for 30 minutes.

14. 14

    Once the bread is ready, let it cool off for 30 minutes and then serve.

* Per serving · 4 servings · Values may vary.