Directions:
We start in a container with the flour, we make a hole in the middle and we add the well crumbled yeast in the center and on the sides we put the salt.
Little by little we are adding water from the center and we are mixing from the center to the sides, trying to avoid the salt until the last, we continue mixing.
When we have a ball of dough, we turn it over on the allowance to work it, we knead until we get a soft, smooth and homogeneous dough.
Once ready, we let it rest for an hour and a half, but not before leaving it in the container and putting something on it to seal the entry of oxygen (such as a grocery bag or plastic wrap, this is important so that we have a perfect fermentation).
After this time, we put it covered in the fridge for one night (this will give it the typical crispy crust and crumb of the baguette) or at least 6 hours, that is the great secret.
After the night or the time that we could let it rest, we took it out of the container and left it on the table without degassing it too much, this is important.
We turn on the oven and leave it preheating over high heat.
While it is heating up, flour a plate or tray and we are going to cut the dough into 5 or 6 equal parts. We have to give it the famous baguette shape and with the help of a knife we are going to make some diagonal cuts.
Place the tray in the center of the oven and pour half a glass of cold water on the bottom (this is to moisten the surface and give it an even more crunchy texture) and close immediately, let it cook for about 20 to 25 minutes. .
And we would already have our delicious and crunchy baguette, ideal to put a thin layer of tomato, rocket and raw ham.
I await your comments! Enjoy!
