Ingredients 4-5 cups bread flour
1 packet dried yeast
300 ml lukewarm water
1 teaspoon sugar
1/2 tsp salt
Place 300 ml of lukewarm water and yeast in a bowl. Mix them well.
Add in the sugar and dissolve. Leave for about 10 minutes.
Add about 2 cups of flour into yeast mixture and stir until a smooth batter is formed. It should look like a pancake batter. Leave to ferment for an hour (you can also leave it for up to 4 hours if desired).
Add in 2 more cups of flour and combine until a dough is formed. If too sticky, adjust by adding another handful of flour, but do not add too much flour.
Knead the dough for about 10 minutes, and put in a bowl, cover with cloth or cling film, and leave to rise for an hour or until double in size.
Tip the dough out, divide equally into half or quarters, depending on the number of baguette that you want.
Press into a rough square shape. You can also roll it out into a square if you want to be neat.
Then, fold the dough in half and press onto it with the heel of your palm, forming a seam. Fold it in half again and repeat the process 2-3 more times. Almost like folding the dough onto itself. Do this for each dough.
Now roll each dough with your hand to elongate them.
Lightly grease your baking tray, and flour it. Place your dough, and leave to prove for another 30 minutes.
Preheat oven to 200c.
Sprinkle flour on top and using a sharp knife, make a few diagonal cuts on the dough.
Place in the oven, with another tray containing water at the bottom and bake for 15-20 minutes or until golden.