Traditional French Baguette

Ingredients:

1. 500g bread flour (preferably with high protein content)
2. 10g salt
3. 7g instant yeast (or 20g fresh yeast)
4. 350ml lukewarm water

Instructions:

1. Mixing the dough:
   • In a large mixing bowl, combine the flour and salt.
   • Make a well in the center of the flour mixture and add the yeast.
   • Pour in the lukewarm water gradually, stirring with a wooden spoon or your hands until a rough dough forms.
2. Kneading:
   • Transfer the dough to a lightly floured surface.
   • Knead the dough for about 10-15 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
3. First rise:
   • Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
4. Shaping:
   • Once the dough has risen, gently punch it down to release the air.
   • Transfer the dough onto a lightly floured surface and divide it into three equal portions.
   • Shape each portion into a rough rectangle by gently stretching and folding the dough.
5. Rolling:
   • Starting from the long edge of each rectangle, roll the dough tightly into a cylinder, sealing the seam with your fingers as you roll.
   • Taper the ends slightly to form the classic baguette shape.
6. Second rise:
   • Place the shaped baguettes onto a floured baking sheet or a baguette pan, leaving enough space between them.
   • Cover the baguettes loosely with a clean kitchen towel or plastic wrap and let them rise for another 45 minutes to 1 hour, or until they have doubled in size.
7. Preheat the oven:
   • While the baguettes are rising, preheat your oven to 450°F (230°C) and place a shallow pan on the bottom rack of the oven.
8. Scoring:
   • Using a sharp knife or a razor blade, make 3-4 diagonal slashes along the top of each baguette, about 1/4 inch deep. This helps the baguettes expand during baking.
9. Baking:
   • Just before placing the baguettes in the oven, pour a cup of hot water into the shallow pan to create steam, which helps develop a crispy crust.
   • Bake the baguettes in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
10. Cooling:
    • Remove the baguettes from the oven and transfer them to a wire rack to cool completely before slicing and serving.