Baguette

1. 1

   Dissolve yeast in water.

2. 2

   Mix flour with the salt.

3. 3

   Add yeast water mixture to flour mixture.

4. 4

   Stir well and let rest for 10 minutes.

5. 5

   Knead according to Bertinet's method (slap and fold method) for 10 minutes.

6. 6

   Cover dough with a cotton cloth and let rise for 2 hours.

7. 7

   Punch down dough and divide in 3 sections.

8. 8

   Form a roll with each section, making sure the ends are well closed.

9. 9

   On a floured work surface, use hands to stretch rolls until they reach approximately 40 cm (approximately 16 inches) or about the size of the oven.

10. 10

    Let dough rise on baking sheet for 1 hour.

11. 11

    Preheat the oven to 250u00b0C (approximately 480u00b0F).

12. 12

    Using a sharp knife, make 5-7 diagonal slashes in each baguette.

13. 13

    Place baguettes in oven and spray generously with water to create steam.

14. 14

    After 10 minutes, lower the oven to 230u00b0C (approximately 445u00b0F) and bake for 15 additional minutes.

15. 15

    Cool baguettes on a baking rack.

No additional tips available.