Classic French Baguette

Instructions

1. 1

   In a large mixing bowl, combine the flour and salt.

2. 2

   Dissolve the fresh yeast in a small amount of the water.

3. 3

   Add the dissolved yeast, starter, and the remaining water to the flour mixture.

4. 4

   Mix the ingredients until a rough dough forms.

5. 5

   Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.

6. 6

   Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for about 1 to

7. 7

   5 hours or until doubled in size.

8. 8

   Punch down the dough and divide it into three equal pieces.

9. 9

   Shape each piece into a baguette by flattening the dough into a rectangle, folding it in thirds, and rolling it into a log.

10. 10

    Place the shaped baguettes on a baking sheet lined with parchment paper.

11. 11

    Cover the baguettes with a damp cloth and let them rise for another 30 to 45 minutes.

12. 12

    Preheat the oven to 240°C (465°F) and place a shallow pan of water on the bottom rack to create steam.

13. 13

    Make diagonal slashes on the top of each baguette with a sharp knife.

14. 14

    Bake the baguettes in the preheated oven for 20 to 25 minutes or until golden brown and crusty.

15. 15

    Remove from the oven and let cool on a wire rack before serving.