Classic French baguette

Step-by-step recipe

Step 1:

Pour warm water into a bowl and dissolve dry yeast in it.

Step 2:

![Homemade Baguette-Step 2](/storage/editor/recipe-190/68u9AHnHGTwnG9IOuV0eBAm67cQP9jlLS1XKehRd.png "Add half of the bread flour and mix.) Add half of the bread flour and mix.

Step 3:

Cover with film and refrigerate for 12-16 hours.

Step 4:

Remove the dough from the refrigerator and let it sit for an hour at room temperature.

Step 5:

Remove the film, add the second portion of flour, sea salt and mix.

Step 6:

Knead the dough in a bowl with your hand until smooth, cover with plastic wrap and let it rise for 1 hour or until it has doubled in size.

Step 7:

Dust the surface with flour, turn the dough out, lightly dust the top with flour and spread it out into a square.

Step 8:

Using a scraper, divide the dough into three parts.

Step 9:

Using a scraper, roll up each piece.

Step 10:

![Homemade Baguette-Step 10](/storage/editor/recipe-190/k0Wo7jWBJshu58Rp1sNk3ANKFMbNxAPOkiH43iWT.png"Slightly flatten and stretch the first roll, then gradually roll it tightly lengthwise, pressing with your fingers, and then roll it into a sausage. Repeat with the remaining baguettes.") Slightly flatten and stretch the first roll, then gradually roll it tightly lengthwise, pressing with your fingers, and then roll it into a sausage. Repeat with the remaining baguettes.

Step 11:

Place the baguettes in the pan, cover with a towel and leave for an hour.

Step 12:

Place the ceramic balls in an oven dish, place in the oven and preheat to 230 degrees.

Step 13:

Dust the baguettes with flour and make diagonal cuts on them with a razor.

Step 14:

Place the pan with the baguettes on a rack over the bowl with the balls and pour a little water over the balls. Bake for 20-25 minutes.

Cooking tips

For the dough to rise well, the room temperature should be at least 26 degrees.

Ceramic baking balls and baguette pans can be purchased online.