French Baguettes

About 200g of total weight per medium baguette.

This version prob makes 4 loaves.

500g bread flour
8-10g of salt
5g of instant yeast.
325-350gwater. Tried 400g water before - Super sticky and hard to shape.

In a bowl, put in water, salt and yeast and mix well. No need to stand the yeast.

Mix in flour, slowly at first, then faster. Mixing all the time.

once all flour is in, use your hand and keep incorporating the dry flour until most of the flour is in the ball of dough.

Knead a bit more, but mostly just to make sure the flour is incorporated.

Refrigerate 3-5 days.

After 3-5 days, take out flour. Tip on to lightly floured surface.

Stretch and fold the dough. Rest 20 mins. Then repeat another time or two.

Divide the dough. Then stretch and fold into logs and place into baguette molds or just into parchment paper folded to hold the dough shape.

Spritz with water and wait till dough doubles and dough bounces slowly back when pressed.

Preheat oven to as hot as it will go. My old oven 230C. My new oven 250C. Can use baking stone to assist.

Prepare steam. New oven - moderate steam. Old Oven (no built in steam), throw a cup or two of water into the oven after putting the dough in (or put a tray full of water when preheating).

Bake. Need to ensure first 10 mins have lots of steam to provide oven spring and no premature browning.