Baguette

Ingredients (for 2)
French Bread Dough
bread flour cake flour salt sugar instant dried yeast warm water	140g 60g 3g (0.5 tsp) 6g (2 tsp) 4g (1.3 tsp) 128g

Sprinkle the yeast over the warm water. Stir to dissolve the yeast. Leave for 15 minutes. >>

[Knocking back]
Knock back the dough by punching it gently. Turn out the dough.

[Kneading]
Put the flour, salt and sugar in a large bowl. Pour the foamed yeast.

Fold the dough into thirds.

Bring the ingredients together to form a sticky mass. Transfer to a kitchen table.

[Dividing]
Divide the dough in half.

Throw the dough.
How to knead with hands or with a food processor.

Shape the dough into a smooth ball lightly.

Turn the dough.

[Leaving]
Cover loosely with a damp cloth and leave for 15 minutes.

Repeat this process of turning and kneading.

[Shaping]
Flatten the dough with the palm of your hands.

Knead for 7 minutes.

Fold the dough into thirds.

The dough is thinly and elastic and not smooth.

Fold the dough in half.

Shape the dough into a ball.

Pinch the seam shut.

[Leaving to rise]
Put the dough in a lightly oiled bowl.

Leave to rise in a draught-free place for 50-60 minutes, or until 2.5-3 times in size. >>

10.

[Leaving to rise]
Leave to rise for 40-50 minutes, or until 2 times in size. >>

[Finger test]
Press a finger into the dough. If indentation remains, the dough has properly risen.

11.

Make 3 diagonal cuts about 5 mm (0.2 inch) deep across top.

12.

Spray the surface with a water atomizer.

13.

[Baking]
Bake at 220 degrees C (428 degrees F) for 25-30 minutes, or until golden.