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1
Put all ingredients in a bowl, knead with hand for about a minute and a half.
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2
Cover the bowl with plastic wrap and let rest it for 20 minutes.
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3
Knead 1 again for 30 seconds, let it rise for the first time at room temperature (around 25C) for 2-3 hours.
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4
When the dough doubles in size with air bubbles on the surface, the rising is done.
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5
Sprinkle flour on a working surface.
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6
Place the dough carefully on the working but make sure not to pop the bubbles.
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7
Divide it into two and cover it with a damp cloth.
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8
Let it rest for 20 minutes.
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9
Shaping.
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10
Stretch out the sides, take the dough from top and bottom, and seal it.
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11
Redo step 5.
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12
Make an approximately 30 cm loaf.
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13
The shape should look like this.
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14
Put them in a refrigerator for 5-8 hours without covering it with a plastic wrap.
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15
Take out the dough from the refrigerator and let it rest at room temperature for about 15 minutes.
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16
Score the top of a dough and start preheating the oven at the same time.
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17
Preheat the oven to 250C-300 C. Place a baking tray upside down.
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18
Use a copper plate if you have one for best results.
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19
When cut starts opening up, coat them with oil.
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20
Letting the dough rise at room temperature should take about 45 minutes.
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21
Spray water on the loaves before putting them in the oven.
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22
Bake them for about 30 minutes.
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23
If you are using a steam type oven, take out the dough from refrigerator and leave it for 15 minutes.
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24
Then score the top of the dough.
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25
After the cut opens more than 1 cm, bake it in the oven.
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26
If your oven is not a steam type, score the top of the dough right after you take it out of the refrigerator.
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27
After the cut opens about 2 cm, bake it in the oven.
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28
With my oven, the score made on the right baguette doesn't fully open so I always score the middle of right one first, then score the left one 5 minutes later.
