Baguette

Step 1

In a large bowl, dissolve the 1 tsp yeast in 350 ml lukewarm water and let stand until foamy, about 5 minutes.

Step 2

Add the 500 g bread flour and 10 g salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.

Step 3

Turn the dough onto a floured surface and knead until smooth and elastic, about 10 minutes. The dough should feel tacky but not sticky.

Step 4

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot until doubled in size, about 1 hour.

Step 5

Punch down the dough, divide it in half, and shape each half into a long, thin loaf about 30 cm long. Place the loaves on a floured baking sheet.

Step 6

Cover the loaves with a damp cloth and let rise again until puffy, about 30 minutes. Meanwhile, preheat the oven to 230°C (450°F) with a baking stone or inverted sheet inside.

Step 7

Slash the tops of the loaves diagonally with a sharp knife, then slide them onto the hot stone. Bake until deep golden brown and hollow-sounding when tapped, about 20 minutes.

Step 8

Transfer the baguettes to a wire rack and cool completely before slicing.