Ingredients (for 6 people):

375g classic flour (T45)
8g salt
12g fresh yeast
300 ml (30 cl) lukewarm water
Preparation:

Dissolve the yeast in a little lukewarm water in a bowl and leave to stand for 5 minutes. Then add the remaining water.

Add the flour and salt, and mix coarsely with a wooden spoon or kneading tool. Sprinkle the dough with flour.

Cover the bowl with a tea towel and leave the dough to rise in a warm place for about 1h30, until it has doubled in volume.

Once the dough has risen, place on a well-floured work surface (or pour directly into floured molds).

Divide the dough into 2 or more pieces, then arrange in baguette molds or on a baking sheet.

Don’t try to shape the dough, as it will be sticky – this is normal.
Brush baguettes with a little milk.

Using scissors, slice the baguette 2 or 3 times.

Preheat oven to 240°C, with a drip pan filled with water at the bottom.

Bake the loaves for approximately 30 minutes at 210°C (gas mark 7).

The steam released by the water in the drip pan will give your bread a nice crust. It’s important to put the water in at the same time as preheating, and to use a baguette tin with small holes, or to place the baguettes on parchment paper.