Baguette

When you use dry yeast, mix the yeast with the flour. When you use fresh yeast, follow the next step. Place the flour in a ring on the working table. Pour the water into the ring. Put the fresh yeast in the water, crumble and blend it with your fingers until it is solved into the water. Mix the water gently with the flour until the result is a rather moisty dough. At this point you add the salt and start mixing the salt into the dough. Then you knead the dough for about 10 minutes. Make a ball and put into a bowl. Let it rise for 35 minutes at a temperature of 23 ºC or 73ºF. Cut the dough into 4 pieces. Make it flat, fold the sides inward and roll until it is a long roll. The endings should be thinner. Place the rolls on floured towels and let it rise for another 35 minutes. Preheat the oven to 250ºC or 480ºF. Cut incisions with a razor blade into the dough and bake for 30 minutes until nice brown looking and smelling.