Baguettes

Baguettes

600 g of wheat flour T55
340 grams of warm water
1 teaspoon dry yeast
2 teaspoons salt

Pour the yeast in warm water. Let stand for 10 minutes.
Meanwhile, sift flour. Pour the yeast in the middle. Mix well.
Add salt and knead dough until smooth and elastic.
Let rise in a bowl covered with a towel for 40 minutes or until the dough double in size.
Take the dough, divide into four.
Work each of the units : form a ball and flatten it with the palm of the hand. Fold it in 3 (portfolio) and flatten it again. Take the outside to the back toward you and pinch to seal it.
Roll each dough to stretch and give it the form of a stick. Put baguettes on a baking sheet.
Cover with a cloth and let rise for 40 minutes.
Preheat oven to 240 ° C (th.8).
Brush the sticks with a mixture of warm water and salt.
Put a bowl with water to make a little steam.
After 10 minutes, reduce oven temperature to 200 ° C (th. 6-7). Let cool on rack.