450g bread flour
2 tsp instant rise yeast
315ml water
1 tsp salt
1 tsp sugar
In a large mixing bowl whisk together the flour, salt, sugar and yeast. Stir in lukewarm water and mix well.
Using a mixing aid or by hand knead for 5 minutes. Rest the dough for 5 minutes and knead again for a few minutes until the dough becomes elastic. The dough is ready if it stretches without tearing.
Form the dough into a round ball and transfer to a lightly greased bowl. Cover with a tight seal and rest for 1 hr or until double in size.
Slightly deflate the ball and release air gently kneading by hand. Roll into a ball and rest for 30 minutes.
Remove the dough from the bowl onto a lightly oiled surface and portion into equal parts.
Flatten the triangular piece and roll like a croissant starting with the pointy end. Roll and gently stretch only pressing down on the ends until you create a baguette. Seal in the edges and seams by pinching the dough together. Shape the bread without breaking the skin as this will help trap the gas bubbles inside. Cover with a kitchen towel, rest again for another 45 minutes or until double in size.
Preheat the oven to 450 degrees 30 minutes before baking.
Five minutes before baking, place a tray on the bottom rack and fill with 1 inch of water. Spray water on top of baguettes and use a greased razor to cut slits into the bread.
Bake for 20 minutes. Remove the water tray halfway through baking time. Occasionally spray the bread with water until the baguettes turn golden in color.
