While Ina herself prefers to source great bread from quality bakeries, this recipe captures the same rustic simplicity and elegant results she’s known for. It uses basic pantry ingredients—flour, water, yeast, and salt—and relies on a slow rise and hot bake for artisan-like bread that feels French café–worthy.
3½ cups all-purpose flour (plus more for dusting)
1½ teaspoons kosher salt
1 packet active dry yeast (2¼ teaspoons)
1½ cups warm water (110°F or 45°C)
Olive oil, for greasing (optional)
Cornmeal, for dusting (optional, for baking tray)
In a large bowl, dissolve the yeast in the warm water. Let it sit for 5–10 minutes until foamy.
Add the flour and salt to the yeast mixture. Stir with a wooden spoon or dough scraper until it forms a shaggy dough. Cover the bowl with a damp towel and let rest for 30 minutes.
Knead the dough on a floured surface for 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap, and let rise for 1½ to 2 hours, or until doubled in size.
Punch down the dough and divide into two equal pieces. Gently flatten each piece into a rectangle, then roll tightly into a log. Pinch the seams and taper the ends to form traditional baguette shapes.
Place shaped loaves on a parchment-lined baking sheet dusted with cornmeal or flour. Cover loosely and let rise for 30–45 minutes.
Preheat oven to 450°F (230°C). Place an empty metal pan on the lower rack (for steam). Slash the tops of each baguette with a sharp knife or lame.
Place the baking tray in the oven. Pour 1 cup of hot water into the bottom pan to create steam and close the oven door quickly. Bake for 20–25 minutes until deeply golden and crusty.
Let the baguettes cool on a wire rack for at least 15 minutes before slicing.
Find it online: https://inagartencooks.com/ina-garten-baguette-recipe/