Baguette

Heat 300 ml water in a pot or bowl until lukewarm, about 37 degrees Celsius.

Measure 11 g yeast into a bowl and mix it into the warm water.

Add 5 ml salt to the liquid to bring flavor to the bread.

Gradually knead 325 g wheat flour into the dough until it releases from the sides of the bowl.

At the end of the kneading process, add 15 ml oil and knead the dough until smooth and elastic.

Cover the bowl with a cloth and let the dough rise in a warm place for about 45 minutes until doubled in size.

Preheat the oven to 225 °C so that it is ready for baking.

Divide the dough into two parts and shape them into long, narrow loaves on a floured surface, then lift them onto a baking sheet lined with parchment paper.

Cover the loaves with a cloth and let them rise on the baking sheet for another 20 minutes.

Make a few diagonal slashes on the surface of the risen loaves with a sharp knife and brush the surface lightly with 15 ml water to get a crispy crust.

Bake the baguettes on the middle rack of the oven for about 12–15 minutes until they have a beautiful golden brown color.