Crusty French Baguettes

Total time: 50 Minutes

INGREDIENTS

7 1/2 cups all-purpose flour

3 cups lukewarm water (105°)

2 teaspoons active dry yeast

1 tablespoon plus 2 teaspoons Diamond Crystal Salt Co.^™ Baking Salt (divided)

1 cup unsalted butter (softened)

2 cloves garlic (grated)

2 tablespoons chopped fresh parsley

DIRECTIONS

Combine flour, water, yeast and 1 tablespoon salt together in a large bowl. Knead until a smooth dough forms and pulls away from side of bowl, about 5 minutes. Cover with damp cloth and allow to rest until doubled in size, about 1 hour.

Line 3 rimmed baking sheets with parchment paper. Portion dough into 6 even pieces. Flatten each portion into a rectangle on a lightly floured surface. Fold the longer top and bottom sides inward, sealing the seam by pressing with tips of fingers. Repeat this fold until bread is tightly rolled and about 2-inches thick and 12-inches long. Transfer doughs to prepared baking sheets.

Cover gently with damp cloth and allow dough to rise until doubled in size, about 1 hour.

Meanwhile, beat butter in a large bowl until smooth. Add in remaining salt, garlic and parsley, and beat until combined. Transfer butter mixture to a pieces of plastic wrap and roll tightly into a log. Refrigerate 30 minutes, or until chilled.

Preheat oven to 450°. Place a baking dish with boiling water in bottom of the oven. Sprinkle dough lightly with flour and score using a lame or sharp knife. Bake, 1 baking sheet at a time for 10 minutes. Carefully remove the baking dish with water from oven. Bake for an additional 25-30 minutes until golden-brown. Transfer to wire racks until completely cool. Repeat with remaining baking sheets and baking dish with water. Serve with garlic butter or our Caramelized Onion and Rosemary Jam.