Herb and Garlic Infused Baguette Log

Dough Preparation

1. 1In a large bowl, combine bread flour and salt. In a separate small bowl, dissolve yeast in warm water and let it sit for 5 minutes until foamy.
2. 2Pour the yeast mixture into the flour mixture. Add the minced garlic and chopped fresh herbs. Mix until a shaggy dough forms.
3. 3Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. The dough should be slightly sticky.
4. 4Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp cloth and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Shaping and Baking

1. 1Gently punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 2 equal portions. Shape each portion into a log.
2. 2Place the logs on a baking sheet lined with parchment paper. Cover loosely and let them rest for 30 minutes.
3. 3Preheat your oven to 425°F (220°C). Score the tops of the baguettes with a sharp knife or razor blade.
4. 4Brush the tops of the baguettes with olive oil. Bake for 20-25 minutes, or until golden brown and the bottom sounds hollow when tapped.
5. 5Let the baguettes cool on a wire rack before slicing and serving.