Recipe: French Traditional Baguette

1 Pour the sifted flour into the robot bowl and add the salt.

2 Dilute the yeast in the water then pour over the flour.

3 Knead for 5 minutes: If you knead by hand: make a well with the flour, pour the water, yeast and salt in the center. Incorporate the flour and knead until the dough is homogeneous (5 to 10 minutes and above all don't worry, the dough is very sticky).

4 With a dough scraper or horn, fold the dough 3 times, cover and let rest for 20 minutes.

5 Repeat this operation 3 times.

6 Then let rest for 1 hour 30 minutes to 2 hours, the dough always covered with a container large enough that it doesn't touch it.

7 Flour the work surface and shape 4 baguettes (work gently to avoid removing the fermentation bubbles)

8 Then place them on the baking sheet covered with parchment paper and let rest for 20 minutes.

9 Meanwhile, preheat the oven to 250°.

10 Score (scarify) the baguettes and bake for 20 minutes. Pour a little water in the oven to create steam.