Baguette Recipe

In a small bowl, pour warm (about 38°C) water. Put in quick-acting yeast, add sugar, a little flour, mix and let stand in a warm place for 10-15 minutes. During this time, the yeast should be activated and increase in the volume of the prepared dough knead. When bubbles appear on the surface, transfer it to a deep bowl and add the sifted flour. Leave a little flour for baking and baguette to knead. Add salt and start kneading the dough. When you have completely mixed the flour into the liquid, add oil. After that, you can knead the dough well on the table. Then form a team from the dough, transfer it to a bowl, cover it with a kitchen towel and put it in a warm place to remove the dough.

During this time, the dough will noticeably increase in volume. Form a baguette from the puffed dough. Transfer it to a floured baking sheet, let it rest for 15 minutes, then lightly sprinkle the baguette itself with flour. Spread the baguette indirectly along its entire length with a sharp knife. Create a steam bath in the oven: To do this, preheat it to 200°C, place a fireproof vessel with boiling water on the bottom of the oven, sprinkle water on the walls as well and immediately place a baking dish with a baguette in it. Bake for 15 minutes until you get a roasted crust. Our baguette is ready. Serve deliciously.