I tried to make baguette bread but failed. What did I do wrong?

Maybe a bit too much water. Also, I would use mineral (sparkling) water.

I can't say for the ingredient quantities, because I don't know how many cups is 1 lb vs 1 1/2 lb.

BUT, from previous breadmaking experience, it sounds like a yeast problem. Was your yeast still active?

I doubt the recipe, or maybe the blogger forgot to add a step? (beautifully illustrated site thought) I find the recipe strange because there is no sugar or honey to activate the yeast, and it is just sprinkled in.

Yeast is an active substance, it needs sugar to function and create the air bubbles. Most bread recipes call for sprinkling the yeast in a water/sugar mixture and allowing to activate, then incorporate into the flour. I make a pizza dough where you sprinkle the yeast directly with the flour like yours says, but it also contains honey.

After the hour and a half resting time, had your dough risen to double it's volume? If not, then the yeast thing is your problem.

If yes, I am also surprised because your recipe doesn't call for kneading, and kneading is what makes bread airy and bubbly. Could be a baguette thing, you just fold a couple times instead of regular kneading, but I think maybe you should knead before and fold after.

I suggest you search for more recipes and compare to yours. I have never made baguette, but am a regular at making bread.

As "Third One Down" said, it could be a yeast problem. Did you proof the yeast and did you check the "use by" or "expiration date". Yeast is one of the few products I will not use beyond the "use by" date.

Baking is a science, so increasing that recipe may not have worked out as well as using the the amounts indicated, especially since you increased it by 1/2 only. Next time try baking the single recipe and see how that works out. If the bread is to your liking, double the recipe and bake it in two pans.

Bruchetta - yet not generally used with diced tomatoes. right here is how I make garlic bread for toppings: Slice bread, drizzle with olive oil and place in a 350 degree oven for type of 6-7 minutes, watch it you choose the bread gently browned on the sides. while the bread is done, take a garlic clove and rub each slice. the warmth bread melts the garlic, it quite is marvelous. appropriate with a mixture of here: a million. Thinly sliced granny smith apples and crumbled gorgonzola cheese 2. Saute mushroom in olive oil with italian seasonings and a sprint of balsamic, unfold goat cheese on the bread and appropriate with mushrooms 3. on an identical time as bread nonetheless heat appropriate with a slice of buffalo mozzarella, a slice of tomato and basil strips do not choose to toast the bread. Use any of those topping on the bread and that they are going to be the two astonishing. i'm keen on the garlic flavors.

You didn't let it rise or the yeast was killed by too hot water.

Ivan is more clueless than you.

- chef instructor