Homemade Fresh Baguettes

Instructions

1. Mix 950g baker's flour with salt and stir quickly to avoid contact with yeast
2. Add 0.75 teaspoon dry yeast to the flour mixture
3. Pour in 730ml room temperature filtered water
4. Mix ingredients together using a wooden spoon handle (or hands) until a dough forms and all flour is incorporated - do not knead, just mix
5. Cover the bowl and let the dough rise for 8-10 hours at room temperature
6. After rising, sprinkle flour generously on a pizza dish or work surface
7. Scrape the dough out carefully using a dough scraper, being careful not to press and deflate the air
8. Sprinkle more flour and use the scraper to form an elongated shape
9. Cut the dough into 4 equal sections (or 2-3 if preferred)
10. Carefully flip each piece and gently pull to form a baguette shape without pressing
11. Place each baguette on a baking tray lined with baking paper
12. Preheat oven to 250°C (482°F)
13. Bake on the bottom rack for approximately 25 minutes until golden and crispy
14. Remove from oven and let rest for 5 minutes before cutting