Seeded Baguette

Instructions

1. 1

   Combine warm water, yeast, and a pinch of sugar in a large mixing bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.

   Tip: Foamy yeast ensures your baguette will rise properly.

2. 2

   Add flour and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms, then knead by hand for 10 minutes until smooth and elastic.

   Tip: Don't use a mixer for this recipe; hand kneading develops the gluten structure needed for a chewy crumb.

3. 3

   Mix the sunflower seeds, pumpkin seeds, sesame seeds, and flax seeds together in a small bowl. Reserve 2 tablespoons of the seed mixture for topping.

   Tip: Reserving some seeds for the top creates an attractive, professional-looking finish.

4. 4

   Incorporate three-quarters of the mixed seeds into the dough by kneading them in until evenly distributed throughout.

   Tip: Work in the seeds gradually to prevent them from crushing the dough structure.

5. 5

   Shape the dough into a ball, oil a clean bowl lightly, and place the dough inside. Cover with a damp cloth and let rise at room temperature for 90 minutes until doubled in size.

   Tip: A warm, draft-free corner of your kitchen is ideal for rising.

6. 6

   Turn the risen dough onto a lightly floured surface and shape it into a long baguette, approximately 30 cm in length. Slightly taper the ends by rolling gently.

   Tip: Don't overwork the dough during shaping to preserve the air bubbles created during fermentation.

7. 7

   Place the shaped baguette on a baking sheet lined with parchment paper. Brush the top lightly with water and sprinkle with the reserved seed mixture, pressing gently so they adhere.

   Tip: Misting with water helps the seeds stick and creates a beautiful crust.

8. 8

   Cover loosely with a cloth and let proof for 45 minutes until slightly puffed and spring back slowly when poked.

   Tip: Don't let it over-proof or the baguette will spread too much and lose its shape.

9. 9

   Preheat your oven to 220°C. Score the top of the baguette with a sharp knife, making 3-4 diagonal cuts at a 45-degree angle about 5 mm deep.

   Tip: Scoring allows steam to escape and helps the baguette expand upward rather than outward.

10. 10

    Place a shallow pan of water on the lowest oven shelf to create steam. Bake the baguette for 35 minutes until the crust is deep golden brown and it sounds hollow when tapped on the bottom.

    Tip: Steam in the first minutes of baking creates that crispy, artisan-style crust.