Walnut Baguette

Instructions

1. 1

   Combine flour, yeast, and salt in a large mixing bowl. Add water, olive oil, and honey, then mix until a shaggy dough forms.

   Tip: Use a stand mixer with a dough hook for easier mixing.

2. 2

   Knead the dough for 8-10 minutes until smooth and elastic. Fold in the toasted walnuts and rosemary until evenly distributed.

   Tip: The dough should be slightly sticky but hold together well.

3. 3

   Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise at room temperature for 90 minutes until doubled in size.

   Tip: A warm kitchen will speed up the rising process.

4. 4

   Turn the dough out onto a lightly floured surface and gently shape it into a long, narrow baguette approximately 35 cm long. Place on a baking tray lined with parchment paper.

   Tip: Don't overwork the dough to maintain the airy crumb structure.

5. 5

   Cover the shaped baguette and let it proof for 45 minutes until puffy and spring back slowly when gently pressed.

   Tip: The second rise is crucial for developing the baguette's characteristic texture.

6. 6

   Preheat your oven to 220°C. Score the top of the baguette diagonally with a sharp knife to allow steam to escape.

   Tip: Deep, confident cuts will create the classic baguette appearance.

7. 7

   Place a shallow pan of water on the lowest oven rack to create steam. Bake the baguette for 30-35 minutes until golden brown and hollow-sounding when tapped on the bottom.

   Tip: Steam during baking creates a crispy crust and open crumb.

8. 8

   Cool the baguette on a wire rack for at least 20 minutes before slicing to allow the interior to set properly.

   Tip: Slicing too early will result in a gummy texture.