How to cook
Dissolve the yeast in the warm water. Add the flour in lots and knead a soft dough. Leave it to rest for 20 min. Then continue kneading for about 6 min. until it becomes a smooth and stretchy dough. Transfer it to an oiled bowl, cover it and leave in a warm area for 45 min. to rise.
Knead the ready dough once again - this time lay it out, roll up its edges and begin flipping it over and over. Press carefully with your palms. Return the ready dough to the bowl again for 40 min.
Repeat this same kneading process 2 more times. After kneading the 2nd time, leave the dough to rest for 30 min., and after the final time - for 10.
Divide the dough into 6-10 balls, depending on how long you want the baguettes to be. Leave them to rest for another 10 min. and then shape them into oblong baguettes.
Arrange them in an oiled oven dish, make cross cuts on them with a sharp knife and leave them as is for 45 min. Put the baguettes to bake in a preheated 428°F (220 °C) oven for 15 min., then lower to 212°F (100 °C) and bake a final 30 min.
Leave the baked baguettes for 5 min. in the turned off oven, then take them out and leave to cool.