This is the baguette recipe that I have been following for the past few months.
- 475g strong white flour
- 375ml water
- 8g salt
- 1g yeast
Add the dry ingredients to a bowl followed by the water. Mix until the dough just starts to come together. Ideally it shouldn't be sticking to the sides too much.
Cover and leave the dough for 4 hours or preferably overnight.
Heat your oven to 220 °C. Shape the dough in to two equally sized baguettes and bake until golden brown. Leave to cool slightly before eating.