Baguette

Method

1. 1 Mix the flour, dry yeast, and salt with cold water until you have a sticky dough, then let it rest for 30 minutes.
2. 2 Fold the dough three times, 30 minutes apart, then refrigerate for 2 hours to allow for slow fermentation.
3. 3 Divide the dough, roll it into long strips, and let it rise for one last 45 minutes on a floured cloth.
4. 4 Make 3-4 diagonal cuts on the surface of the cake with a very sharp razor blade.
5. 5 Bake at 250°C with steam spray for 20 minutes, or until the crust is golden brown and hollow when tapped.
6. 6 Let the pastry cool on a rack for 20 minutes until the crust is completely crispy before slicing.

With an appliance

• Air fryer 53 min

  Replace step 5: spray water and then a very thin layer of oil onto the small loaf, bake in a hot air oven at 235 degrees for 13 minutes and rotate the loaf after 7 minutes; the crust will crisp up faster after 7 minutes, and the dough must be divided into short baguettes that fit in the basket.