French baguette

Ingredients:
wheat flour — 680 g
salt — to taste
dry yeast — 7 g
lukewarm water — 450 g
vegetable oil — 1/2 tbsp. l.

Preparation: 
Sift the flour, add dry yeast and salt, and mix. Pour in the water and stir slowly with a wooden spatula for 1 minute. Leave the dough uncovered for 5 minutes to rest. 

Mix the dough again with a spatula for 2 minutes. Add water or flour to get the dough of the desired consistency. The dough should be smooth, elastic and slightly sticky, but not stick to your hands. 

Transfer the dough to a lightly floured work surface and knead with your hands for about 1 minute. Then put it in a slightly greased, rather large bowl with vegetable oil. Tighten the film and immediately put it in the refrigerator overnight or for up to 4 days. 

On the day of baking, take the dough out of the refrigerator 2 hours before baking.
Form 4 baguettes (carefully so that less gases come out), put them on a baking sheet. Sprinkle with butter or sprinkle with wheat/corn flour to choose from. Cover it freely with a film. Let it rise for 1.5 hours. 
Remove the film 15 minutes before baking. Before baking, make incisions 0.5 cm deep with a sharp knife. 

45 minutes before baking, turn on the oven at 260 ° C, put an additional empty baking tray on the bottom of the oven. As soon as you put the bread, pour a cup of boiling water on the bottom of a hot baking sheet and quickly close the oven (carefully so as not to scald). 

Reduce the temperature to 232 °C, bake for 12 minutes. Then turn the baking sheet over and bake for another 15-25 minutes. 

Recipes to always be delicious.

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