Ingredients:

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950g Four (use baker's flour or bread flour)

16g Salt

2g Yeast

730ml Water (room temperature)

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1. Mix all the ingredients together until combined with the handle of a wooden spoon; you will see the dough will amalgamate into a ball. This should not take more than 2 minutes.

2. Cover and let it rise for 8 to 10 hours. I leave the dough in the cold Oven.

3. Sprinkle some flour on the bench or a pizza dish/plate.

4. Scrape the dough on the bench/dish, and sprinkle some more flour on top of the dough to avoid sticking. You will need a plastic dough scraper, and make sure you're not pressing the dough to keep the air inside.

5. Cut the dough into 4 (if you want 4 baguettes, but you can make ⅔/5).

6. Take each piece and stretch it gently in a baguette shape and put it on a baking tray or plate with baking paper. This should not take more than 3 minutes, and if you're well organised, cleaning included. Bake at 250 °C (480°F) for approximately 25 minutes, depending on how golden you want them.

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Timeline:

2 min mixing

8/10 h rising

Shaping 3 min

Baking 25 min

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When to start:

Baguettes for Breakfast, do the mix in the evening and bake in the morning.

Baguettes for Dinner, do the mix in the morning and bake in the evening.

Baguettes for Lunch or else, do the mix in the evening and bake when you want them.

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