Rosemary and Sea Salt Baguette

Instructions

1. 1

   Mix warm water with honey and sprinkle instant yeast over it. Let sit for 5 minutes until foamy.

   Tip: This activates the yeast and ensures your dough rises properly.

2. 2

   In a large bowl, combine bread flour with 5g sea salt. Make a well in the centre and pour in the yeast mixture.

   Tip: Mixing salt directly with flour helps it distribute evenly throughout the dough.

3. 3

   Stir with a wooden spoon until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.

   Tip: You can knead by hand on a floured surface or use a stand mixer with a dough hook.

4. 4

   Fold the chopped fresh rosemary and olive oil into the dough with a few turns of the bowl until evenly distributed.

   Tip: Don't overwork the dough after adding rosemary to maintain a tender crumb.

5. 5

   Shape the dough into a long, thin baguette form on a parchment-lined baking tray. Cover loosely with plastic wrap and leave to rise at room temperature for 60-90 minutes until nearly doubled.

   Tip: A warmer kitchen will speed up rising time; a cooler one will slow it down.

6. 6

   Preheat oven to 220°C. Using a sharp knife, score the top of the baguette with 3-4 diagonal slashes.

   Tip: Scoring allows steam to escape and gives the bread its characteristic cracked top.

7. 7

   Lightly mist the baguette with water using a spray bottle, then sprinkle the remaining 3g sea salt crystals over the top.

   Tip: Spraying before salting helps the crystals stick to the dough.

8. 8

   Bake for 30-35 minutes until golden brown and the bread sounds hollow when tapped on the bottom.

   Tip: The baguette is done when the crust is deep golden and crispy.