This Homemade Baguette Has a Secret Ingredient

Forget everything you thought you knew about homemade bread. This is not your average baguette recipe. We're taking the classic, crusty French loaf and elevating it with a sophisticated and aromatic twist: a whisper of za'atar and a hint of nutty sesame. The result is a baguette that is at once familiar and thrillingly new, a recipe that will have your friends and family begging for the secret.

This is more than just a recipe; it's an experience. Imagine the crackle of the perfectly golden crust, the soft, airy interior, and the surprising burst of exotic spices with every bite. This is the baguette that will transport you to a Parisian bakery, with a delightful detour through a Middle Eastern spice market. It's the perfect accompaniment to a hearty soup, a sophisticated cheese board, or simply enjoyed on its own with a smear of good quality butter.

Yields: 2 baguettes
Prep time: 20 minutes
Resting time: 12-20 hours
Bake time: 25-30 minutes

Ingredients:

• 3 cups (390g) bread flour, plus more for dusting
• 1 ½ cups (355ml) lukewarm water
• 1 ½ teaspoons (6g) active dry yeast
• 1 ½ teaspoons (9g) fine sea salt
• 2 tablespoons sesame seeds (toasted)
• 1 tablespoon za'atar
• 1 tablespoon olive oil, for drizzling (optional)
• Cornmeal, for dusting the baking sheet

Instructions:

1. Activate the Yeast: In a small bowl, combine the lukewarm water and yeast. Let it sit for about 5-10 minutes, or until the mixture becomes foamy.
2. Combine the Dry Ingredients: In a large bowl, whisk together the bread flour, salt, toasted sesame seeds, and za'atar.
3. Form the Dough: Pour the yeast mixture into the dry ingredients. Mix with a spatula or your hands until a shaggy, sticky dough forms. There is no need to knead the dough.
4. First Rise (Bulk Fermentation): Cover the bowl with plastic wrap and let it rest at room temperature for at least 12 hours, or up to 20 hours. The dough will become bubbly and more than double in size. This long, slow fermentation is the secret to developing a complex flavor.
5. Shape the Baguettes: Gently scrape the dough out onto a well-floured surface. The dough will be sticky, so be generous with the flour on your hands and the work surface. Divide the dough into two equal pieces. Gently stretch each piece into a rough rectangle. Fold the top third of the rectangle down to the middle, then fold the bottom third up and over, like a letter. Gently roll the dough into a long, thin loaf, about 12-15 inches long.
6. Second Rise (Proofing): Place the shaped baguettes on a baking sheet dusted with cornmeal. You can also create a couche by generously flouring a clean kitchen towel and placing the baguettes between the folds to help them hold their shape. Cover loosely with plastic wrap and let them rise in a warm place for 1-2 hours, or until they have puffed up.
7. Preheat the Oven: About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a shallow pan of water on the bottom rack of the oven. The steam created by the water is crucial for achieving a crispy crust.
8. Score and Bake: Just before baking, use a very sharp knife or a bread lame to make several diagonal slashes across the top of each baguette. This allows the bread to expand in the oven. Drizzle with olive oil, if desired. Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the crust is a deep golden brown and the internal temperature reaches 200-210°F (93-99°C).
9. Cool: Let the baguettes cool on a wire rack before slicing. This is an important step, as it allows the interior to set properly.

Enjoy the intoxicating aroma that fills your kitchen and the satisfying crunch of your very own artisanal baguettes!