Baguette

In a pot or bowl, heat 300 ml water to lukewarm, approximately 37°C.

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 starts to pull away from the sides of the bowl.

At the final stage of kneading, add 15 ml oil and work the dough until it is smooth and elastic.

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

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

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

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

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