Name: The Baguette
Total time: 45 min

Stir yeast and warm water in a small baking bowl. Stand for 3 min. Place flour (or both types of flour) in the baking bowl of a food processor Form**. Add yeast mixture and water and knead for 2 min on speed 1. Rest the dough, covered, for 20 min (autolysis) Now knead for 6 min on speed 2, sifting in the salt. The dough should be soft, smooth and elastic. Form the dough into a lightly oiled baking bowl, turn it on its other side to coat it with a film of oil, and rise, covered with plastic wrap, at room temperature for 1 1/2 to 2 hours, until almost doubled in volume.

Fold the dough on the lightly floured surface, form it into a ball again, and rise again covered in the baking bowl for 1 and a quarter hours, until almost doubled in volume again.

Fold again and rise for another 1 hour.

Form the dough on the lightly floured surface and divide into 3 equal pieces of about 280 g each. Gently pull out one piece of dough into a rectangle (a few bubbles should remain), then fold the top third down and the bottom third up (like folding a business letter). Now form the dough into a roll by rolling it from left to right, pressing the hem lengthwise after each third (in this way, a nice taut surface is formed). Set aside to relax and prepare the other pieces of dough in the same way.

Now roll each

The Baguette

Ingredients:

Instructions:

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