Ingredients to make 8 baguettes of 220 grams each
- 1 kilogram of flour (type 55 preferably)
- 15 grams of baker's yeast (i dont know the real name in english but it comes in small cubes and it's soft)
- 22 grammes of salt
- 70 centiliters of water
- Plastic bin or bowl
- Rimmed cookie sheet or cast iron frying pan
- Four kitchen towels
- Parchment paper or couche
- Razor blade
Also all the utensils used are not professionals ones, meaning you can find find the "wavy"pans at a regular store. Sometimes the dough can stick to the pan so you can put the dough on parchment paper cut at the same shape and size of the baguette.
Stirr well the salt, water and yeast together
Knead the dough for about 20 mins til it gets soft on the surface. Let it rest for 2 hours and until the dough gets twice its size.
After 2 hours start shaping the baguettes. Then let them rest again for an hour, the baguettes need to rise a little.
Step 4: the baking
Put the baguette on a pan using greaseproof paper. Sprinkle some flour on the baguette and use a razor blade to notch them. Let them cook in already warm up oven 400 Fº with a pan filled with water underneath the pan (to produce some vapor to make a crusty bread) until they get a golden color.