Easy Yeasted Demi-Baguettes

• 2 tsp (6g) instant yeast
• 1 tsp (5g) sugar
• 2 5/8 cups (425g) unbleached bread flour, plus extra for shaping
• 2 tsp (10g) kosher salt
• 1 ½ cups (350g) warm water

In a large mixing bowl, combine the yeast, sugar, bread flour, and kosher salt. Stir with a large spoon to evenly distribute. Add the warm water and mix until no dry spots remain and a wet, sticky dough forms. Cover and let rest for 30 minutes.

With wet hands, stretch and fold the outer edges of the dough in toward the center until the dough tightens and is no longer loose. Turn the dough seam-side down, cover, and let rest for 2 hours, until visibly expanded and bubbly.

Gently turn the risen dough out onto a generously floured work surface. Keep your hands and bench scraper well-floured to manage the sticky dough.

Use the bench scraper to flip the dough so the floured side is facing up. Using the bench scraper, push and rotate the dough from side to side until it forms a tighter round shape.

With floured hands, gently press the dough into a rectangle, popping any large air bubbles. Divide the dough into three equal pieces using the bench scraper.

Pre-shape each piece by flipping it floured-side down so it rests horizontally. Fold the top edge down to the center, then fold the bottom edge up and over to meet it. Flip seam-side down using the bench scraper.

Place the three pre-shaped pieces close together, lightly dust with flour, cover with a tea towel, and let rest for 20 minutes.

Lay the tea towel flat next to your work surface and flour generously. To shape, flip one piece of dough seam-side up and position it horizontally. Fold the bottom third up to the center and press gently to seal. Fold the top edge all the way down toward you, pressing firmly along the seam and pinching closed.

With hands flat at the center of the dough, gently roll outward until the dough reaches the length of the demi baguette pan, tapering the ends slightly. Transfer to the floured tea towel. Repeat with remaining dough, creating towel “walls” between each piece so they don’t touch. Cover with the remaining tea towel and let rest for 30 minutes.

Position an oven rack in the upper third of the oven and preheat to 450°F. Carefully transfer each loaf into the channels of the Demi Baguette Pan. Using a serrated knife, score each loaf with 4–5 long diagonal cuts evenly spaced along the length. Bake for 20–25 minutes, until deeply golden brown. Cool in the pan for at least 30 minutes before slicing.

Store at room temperature in a bag or airtight container for up to 3 days, or freeze for up to 8 weeks.