I don’t buy bread anymore! The new perfect recipe for OLIVE baguettes

Golden, crackly crust, light as air crumb, and the rich aroma of olives, this recipe hits every note. I’ve baked a lot of bread, but this one might be the one!
The method is simple, the result feels special, and the flavor speaks for itself. You don’t need special tools or complicated steps, just a bit of time and care.

Ingredients:

* Water – 1 cup (220 ml)
* Fresh yeast – ¾ tsp. (3 g) _or_ dry yeast – ½ tsp. (2 g)
* Bread flour – 2 ½ cups (320 g)
* Salt – 1 tsp. (6 g)
* Chopped olives – 2 tbsp. (25 g)

Yes, that’s really it. 5 ingredients to make the perfect baguettes at home.

Tools I Used:

Baking pan I used to bake this bread: https://amzn.to/3OZQQT3 (I used two of them, one turned upside down and used as cover)

Alternative pan:
* https://amzn.to/49UyaOo – either two of these, one turned upside down and used as a cover, or one, but covered with aluminum foil for the first bake.
* https://amzn.to/4gnx6Fb – same as the previous pan.

Shaping these baguettes feels almost meditative. The dough stretches like silk, the crust crackles as it cools, and that first hollow tap tells you it’s just right. With a bit of butter, it’s pure joy on a plate.

If you love homemade bread, make sure to subscribe for more baking videos. And if you try this recipe, let me know in the comments how it turned out. Happy baking!

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#bread #foodlanguage #recipe #baguette

Crispy, airy, absolutely perfect These are my olive baguettes Do you want to make them yourself? Watch my video until the very end! Water – 1 cup (220 ml) Fresh yeast – ¾ tsp. (3 g)
or dry yeast – ½ tsp. (2 g) Mix Bread flour – 2 ½ cups (320 g) Salt – 1 tsp. (6 g) Mix until there’s no more dry flour Just mix, no need to… knead What country are you watching from? Please say Hi in the comments below 🥰 I would love to hear from you 🥰 Cover and let rest for 30 minutes Chopped olives – 2 tbsp. (25g) With a wet hand stretch the 4 sides of the dough And fold to the center Lift the dough and slap it back I call this technique “lift and slap” It’s incredibly effective Cover and let rest for 30 minutes Repeat the steps from before Stretch and fold the 4 sides The dough now is much more elastic Lift and slap a few times Now the dough is ready for the final rise Let rise until it doubles in size,
it usually takes about 2 hours Sprinkle flour on work surface Fold the dough so it’s easier to cut The dough is so airy! Divide into 3 equal parts Brush off any excess flour Flatten very gently Roll the dough piece to preshape the baguette Roll tightly Seal the seam by pinching it This is just a pre-shape,
it doesn’t have to be perfect Gently flatten Roll tightly Pinch to seal The process is so therapeutic Let them rest for 10 minutes uncovered Gently flatten Roll and press down with your fingers Seal the edge Roll the ends to make them pointy Move to baking tray Flatten Roll Seal Make ends pointy Use folded baking paper to keep them apart Cover with a towel and let rise for 30 minutes The oven hums with anticipation Lightly sprinkle flour over the baguettes Smooth the flour with your hand They’re so nice to the touch! Score the bread with a sharp blade or knife Sprinkle a little water around the bread Just a few drops to make steam Cover with another tray of the same size Bake at 430°F (220°C) for 20 minutes Remove the top tray Bake for 10 more minutes They look great! They sing as small cracks form on the crust The best song in the world! It’s so light! Hollow taps means it’s perfectly baked Music to my ears! The crust is crispy and flaky As crispy as it gets Now let’s see inside What do you think? The olive aroma is amazing! There’s only one thing missing The butter! YUM! Let me know what you think!