Crusty French Baguettes

One of my favorite hikes in Utah last month was a waterfall hike at Calf Creek.  Who doesn't love a scenic waterfall hike, right? Scenic desert cliffs. A babbling creek. Towering canyon walls painted in shades of burnt orange that made my amateur photographer heart suddenly believe that I was shooting for National Geographic. 📸

About half way to the waterfall though, the trail got sandy.  Not fun, sand castle quality beach sand though - energy-draining, calf-burning sand designed to humble tourists wearing bulky hiking shoes.🥾🤪  There were moments when I felt like I was trudging through a giant litter box and I had to fight the urge to stop and empty the sand out of my shoes every half mile.  And despite all that - still totally worth it.🤣

​At the end of the hike is a towering ribbon of icy water cascading 126 feet down red canyon walls into a crystal-clear emerald pool like something out of a fantasy movie. Hidden in the middle of the desert was this lush oasis.  It was stunning, surprisingly cold and exactly want we needed at after our long, hot, sandy hike. 

The hike was relatively short by Utah trails standards - 3 miles each way - but by the time I reached the waterfall I was ready for a snack.  Did I mention how many calories I burned walking through sand?😂  It was only 10 am but had burned through my breakfast and was already thinking ahead to what sort of delicious carbs I would consume for lunch.🥖  

Crusty French Baguettes are my weakness.🥖  In all honesty - this batch of baguettes did not have the crispy, crusty exterior that I was hoping for.  They had a nice chewy, soft interior and really great flavor but I wouldn't necessarily describe them as "crusty."  That certainly wouldn't stop me from eating them though.😅

Crusty French Baguettes
1 1/2 cups lukewarm water 
2 teaspoons active dry yeast
3 ½ cups bread flour
2 teaspoons salt

Sprinkle yeast over 1/2 cup water and let sit 10-15 minutes until foamy. 

Stir in flour and salt.  

Stir in remaining water until shaggy dough forms. 

Cover and let rest 45 minutes. 

Using wet hands, fold dough over itself.  Rotate bowl 90 degrees and repeat until each side is folded.  

Cover and let rest 45 minutes.  Repeat folding and resting process 3 more times.  

Divide dough into 4 pieces.  Cover and let rest 10 minutes.  

Flour each piece lightly and roll/stretch each into a 15" log.  

Transfer each baguette to a couche or baking sheet.  

Cover with oiled plastic wrap and let rise 30 minutes.  

Preheat oven to 450.  Place pan of boiling water in bottom of oven. 

Mist each baguette with water.  Dust with flour.  Score top 5 times with knife.

Spray the inside of the oven with water.  Bake baguettes 16-18 minutes.  

Ciao!

Click here for a printable version of this recipe