Fresh, crusty-on-the-outside and soft-chewy with airy pockets inside, this same-day baguette lets you mix, shape and bake the perfect loaf all in one afternoon.
0 Mix sugar, flour, salt, and yeast with a wooden spoon. Add in 2 1/4 cups of warm water and mix to combine. It should look like a loose and sticky bread dough, don’t worry. It should be. If the dough doesn't look very wet, add in another 1/4 cup of warm water. I usually use 2 1/2 cups of warm water, personally.
2 Cover and let sit for 30 minutes.
3 Stretch and fold it on itself in the bowl, cover and rest again for 60 minutes.
4 When it has risen a lot and bubbling, very gently turn out onto a generously floured surface. The dough will be very wet, so be generous with flouring the surface, your hands, and the bench scraper.
5 Cut in three with a bench scraper.
6 Twist the dough, stretching gently lengthwise as you do, so it almost fills the baguette tray. Place each loaf in the baguette trays. I often sprinkle with flaky salt now, this optional, but it's a nice salty crunch on the top of the loaves.
7 Bake for 25-30 minutes at 450 degrees.
