A bread with French finesse
In a bowl, dissolve half the yeast in water and add half the flour. Stir. Cover with cling film which you pierce in a place with a knife and leave overnight in the refrigerator.
Add the rest of the flour and the rest of the yeast and mix until the liquids are absorbed.
Leave it covered to activate for 20 to 30 minutes.
Place the dough on a floured surface, salt it and flour it.
Knead for 12 to 15 minutes at least.
Place in an oiled bowl, cover and let rest in a warm place for an hour or until it doubles in volume.
Carefully so as not to lose its volume, take it out of the bowl on the counter.
From this point on for the kneading, follow the procedure exactly as you see in the video so that the air does not escape.
Divide into three and let rest for 10 minutes.
Flour it, open and fold twice, making a good weld on the seam.
Sprinkle with flour and let rest for 40 minutes.
Preheat the oven to 250 degrees
Place a pan with water in the oven.
Carve the baguettes and bake for 20 minutes with water and another 10 minutes at 160 degrees without water.
500 gr plain flour
350 ml cold water
10 gr fresh yeast or 5 gr dried yeast
10 gr salt