Baguette

Ingredients

• 500 g bread flour
• 350 ml water
• 10 g salt
• 7 g dry yeast
• Extra flour for shaping

How to make it

1. Mix flour, water, yeast and salt into a shaggy dough. Work in a bowl for 2-3 minutes until the mixture looks even, then let it rest for 10-20 minutes so the flour, meat or spices hydrate properly.
2. Fold during a long rise until airy. Continue gently and check texture rather than only the clock; the dish is ready when the main ingredient is tender and well seasoned.
3. Shape into long loaves and rest until puffy. Keep the pieces even in size and seal edges well. If the dough or filling feels soft, chill it for 10 minutes before cooking so it holds its shape.
4. Slash and bake hot with steam until deeply golden. Bake in a fully preheated oven, usually 190-220C, until the top is golden and the center is hot; start checking after 20 minutes for pastries and after 45 minutes for larger roasts.