Ingredients
- 450 g flour
- 1 packet yeast
- 365 ml water
- 1½ tsp salt
Instructions
- Mix all ingredients into a shaggy dough
- Cover and rest for 8-10 hours
- Shape into baguettes
- Score the top
- Bake at 230°C for 30 minutes
- Add 5 minutes as needed until golden
- Cool before slicing
Notes
- Dough may spread slightly—this is normal
- Bake until deep golden for best results
- Cooling is essential for texture
- if it's too sticky while shaping, add more flour to the surface and your hands