Baguettes

Makes 3 baguettes
50 g yeast
2 tsp salt
500 ml water
1 tbsp olive oil
850 g plain flour
3 tbsp olive oil for the glaze

Using your fingertips, crumble the yeast into a bowl, add the salt and
mix together with some of the warm water (37°C) until smooth. Add the rest of the water and oil.
Add 750 g of the flour and stir with a wooden spoon until the dough is smooth and sticky without any lumps.
Add more flour, a bit at a time, and knead well until the dough pulls away from the sides of the bowl
– but is still slightly sticky. Sprinkle a final, fine layer of flour over the dough and cover with a clean cloth.
Leave the dough to rise for 1 hour.Preheat the oven to 225°C. Cover a baking tray with baking paper.
Turn the dough out onto the lightly floured baking surface. Dust your hands well with flour,
sprinkle some flour onto the dough, flatten it out and shape the dough into a compact, rectangular shape.
Cut the dough lengthwise into three long strips.
Dust your hands with more flour and twist each strip a couple of times.
Lay the strips on the baking tray covered with baking paper, and brush lightly with olive oil.
Bake in the middle of the oven for about 15 minutes or until the baguettes are golden brown.
For a light, crunchy crust, leave the bread to cool uncovered on the tray.