Making the dough,

In the bowl, add all Ingredients:

2 ½ cups bread flour

1 to 1 ¼ cups warm water

1 teaspoon active dry yeast

1 teaspoon salt

1 teaspoon sugar

Mix everything in a bowl until no dry flour remains on the sides or bottom of the bowl.

Allow the dough to rest at room temperature (covered with plastic wrap and towel on top) for approximately 30 minutes.

After 30 minutes, fold the dough as shown in the video.

Dip your hand in water to prevent sticking each time that you touch the dough.

Gently shape the dough into a ball, smoothing the surface as much as possible.

Rest the dough for another 30 minutes (covered).

Then perform a second round of folds ( same as the first time)

Let the dough rest for at least one hour before shaping it into baguettes.

For the best flavor, let it rest overnight.

Once the dough is ready, divide it into 2 pieces.

Lightly flour your work surface to prevent sticking. shape the pieces into balls as shown in the video, and let them rest for at least 15 minutes.

After 15 minutes of resting, flatten each dough ball into a rectangular shape and fold it to form a baguette.

Let the dough rest for another hour, or until it has doubled in size.

If the surface looks too dry, lightly mist it with water.

The dough is now ready for baking. Score the surface of each baguette, if desired

Bake in a preheated 450°F oven for 20 minutes, then reduce the temperature to 350°F

and bake for another 5–10 minutes.

Place a tray of water in the oven to create steam,

this helps the crust rise better and become crispier.