French Baguette

Mix 250g bread flour, 5g salt, and 2g instant yeast, then add 170ml water and combine until no dry flour remains.

Cover the rough dough and let it rest at room temperature for 30 minutes to hydrate before kneading.

Knead for about 10 minutes until the surface turns smoother and the dough slowly springs back when pressed.

If it feels sticky, handle it with slightly wet hands instead of adding much extra flour, which can close the crumb.

Cover the dough and bulk ferment for 90 minutes.

Every 30 minutes, stretch one side up and fold it over twice total, then continue when the dough has grown at least 1.5 times and small bubbles appear on the surface.

Divide the fermented dough into two pieces without pressing out all the gas.

Pat each piece into a rectangle, fold the top and bottom toward the center, and roll into a cylinder while keeping some larger air pockets intact.

Place each seam side down and roll gently with your palms to lengthen it to 40 to 45cm.

Set the loaves on a couche or baking sheet, proof for 60 minutes, and bake only when a light finger mark returns slowly.

Preheat the oven fully to 250°C and create steam by adding water to the bottom at the start of baking.

Score diagonal cuts 2 to 3cm apart, bake for 25 minutes, and check for a deep golden crust and a hollow sound underneath.