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1
Heat 80 milliliters of water in the microwave to lukewarm.
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2
In a bowl, mix the yeast and the lukewarm water.
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3
Mix and let stand for 10 minutes.
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4
In a bowl, sift the flour and add the salt.
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5
Heat the remaining water, 300 milliliters, for 30 seconds only.
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6
Dig a crater in the center of the flour and gradually pour in water and yeast.
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7
Mix the dough with a wooden spatula. This is a very sticky dough.
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8
Once you get a more or less smooth dough, place it in a bowl and cover it with a clean cloth. Let rise for 1 1/2 hours at room temperature.
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9
The dough will double in volume.
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10
Flour a work surface generously.
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11
Punch the dough to remove excess gas and divide it in 2 pieces. Handle the dough as little as possible.
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12
Place the pieces of dough on the floured work surface, and gently shape the baguettes.
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13
Place the baguettes on a baking sheet lined with parchment paper.
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14
Cover with a towel and let them rise for another 10 minutes.
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15
Preheat oven to 460 F.
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16
Fill a small pan with water and place it at the bottom of the oven.
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17
Brush each baguette with a water.
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18
Score the top of the baguettes with a knife.
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19
Bake for 30 minutes.
