Add water, salt and yeast to the mixing bowl and mix for 3 minutes/37 °C/level 1.
180 g water, 1 tsp salt, 1/2 cube yeast, 300 g flour type 650
Add flour to the mixing bowl and knead for 3 minutes/kneading speed to form a smooth, not too firm dough. Shape the dough into a ball with floured hands and leave to rise for 1 hour, covered with a damp kitchen towel.
Place dough on a floured countertop, knead well with hands, (if it sticks, sprinkle with flour) shape into a square.
Fold in the left corner.
Fold in the right corner.
Fold in the bottom corner.
Fold in the top corner and let the dough rise, smooth side up, covered, for 20 minutes.
Repeat the same process 2 more times. Let the dough rest again for 20 minutes each time.
Line baking sheet with baking paper.
After the final resting time, form two baguettes, place them on the baking sheet and let them rise, covered, for another 30 minutes.
Place a grease pan on the bottom rack of the oven and preheat the oven to 210 °C convection oven. Cut the baguettes diagonally with a sharp knife, moisten with water, sprinkle with flour and place on the middle shelf of the oven.
Pour 500 g of water into the fat pan (watch out for hot steam) and close the oven door immediately so that the steam stays in the oven.
500 g water
Bake for about 20 minutes, depending on desired doneness.
Tip: If you want to prepare baguettes for a later date, bake them for 10 minutes and then freeze them. To bake them up, just put them in the oven for 10 - 15 minutes.