Baguette tradition

Ingredients

makes 4

Cooking mode

Mix: In a large bowl, add the flour, salt and yeast and mix. Add the water and mix well for a few minutes; the dough will be quite liquid. Cover with a damp tea towel and leave at room temperature for 20 minutes.
Perform a fold: lift and fold the dough on itself, trying to trap air inside. Rotate the bowl 90 degrees, then lift, fold and rotate 3 more times. Cover and leave for 20 minutes. Repeat this process 2 more times to make a total of 1 hour. Let the dough rest for 2 hours (or place in the fridge overnight).
Shape: Prepare a large baking tray. Gently divide the dough into 4 pieces and shape each into a ball without releasing too much air. Leave the dough to rest for 10 minutes (or 40 minutes if refrigerated overnight). Slightly flatten the dough and fold in half. Fold it over again and gently shape it into a baguette, keeping the bubbles intact. Place on the tray, cover and leave to rise for 30 minutes. Preheat the oven to 220°C.
Slash the top of the baguettes with a sharp knife to control where the bread will open. Pour a glass of water into a tray at the base of the oven, then bake for about 30 minutes.

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