Baguette-Style "French Sticks"

1. 1

   Knead the dough very well to incorporate lots of air.

2. 2

   Leave the dough to rise to 1.5 to 2 times in bulk.

3. 3

   Punch down lightly so that you don't eliminate all the accumulated gases inside, and divide into portions.

4. 4

   Roll each portion into a ball and leave to rest for 10 minutes or so.

5. 5

   Form each ball into a long and thin French bread shape.

6. 6

   Line up the rolls so that they don't touch on oven sheets lined with kitchen parchment paper.

7. 7

   Leave to rise again to 1.5 to 2 times their original size.

8. 8

   When they have risen, score each roll on top once down the middle.

9. 9

   After slashing the tops, put the butter in a plastic bag, and squeeze out a thin line on each roll (or use margarine).

10. 10

    Mist generously with water, and bake for 15 minutes in a 250C oven.

11. 11

    I recommend eating them fresh out of the oven.

12. 12

    Here's another batch of them.

13. 13

    Baked for 15 minutes at 220C on the bottom rack of the oven.

14. 14

    Here's one I made another day.

15. 15

    Spread lots of marmalade on top.

16. 16

    Try them dipped in soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.