For the mix:
1 cup all-purpose flour (120 grams)
2 1/2 tsp dry active yeast
1 1/2 cup water

For the bread:
3 cups all-purpose flour (120 grams)
1 1/2 tsp salt

1. Place mix ingredients into a non-metallic bowl and stir until combined and smooth.


2. Set aside for 45 minutes or until doubled in size.


3. Mix remaining 3 cups of flour and salt into the mix.


4. Stir until it forms a slightly sticky ball.


5. Remove from bowl onto a floured surface.


6. Knead roughly adding flour as needed to keep from being too sticky until the dough is elastic and has the texture of your earlobe. (might need to knead for 10 minutes)


7. Place in a greased bowl and cover with a towel.


8. Place in a room temperature area (25°C) until doubled in size (about 1 hour)


9. Once doubled, punch dough down and place on a floured surface


10. Gently knead for about 30 turns.


11. Place in a greased bowl and cover with a towel.


12. Place in a room temperature area (25 °C) until doubled in size (about 1 to 1.5 hours)


13. Once doubled, punch dough down and place on a floured surface


14. Gently knead for about 30 turns.


15. Form into a ball and cut in half


16. Using a rolling pin, roll out two rectangles of dough


17. Wet the top of the rectangle with water


18. Roll up each baguette and place into a lightly greased, two-baguette pan.


19. Cover with towel and allow to raise at 25C again for 30 minutes.


20. While raising preheat over to 220C


21. Put one oven rack in the middle of the oven and the other at the very bottom


22. On the bottom rack, place a cookie sheet filled with water


23. Once the bread is finished rising, place the bread on the middle rack in the oven, being careful of the steam when you open the oven door


24. After baking for 5 minutes, open the oven and spray the bread with water.


25. Bake for 12-15 minutes or until the middle of the dough reads 94C (Use an instant read thermometer to tell this)


26. Remove from oven and allow to cool for at least 30 minutes before cutting