Rustic French Baguette

INSTRUCTIONS

• 1
  First, pour 370 ml of ice water into the robot's bowl, then add flour and crema balsamico and mix slowly for 3 minutes. Add crumbled yeast and mix as fast as possible for 7 minutes. A sticky and wet dough will form. Add salt and oil and mix as fast as possible for another 3 minutes.
• 2
  The dough is still sticky but will start to separate from the sides of the bowl. Place the mixed dough into an oiled bowl, lightly dust with flour, cover with cling film, and let it rise in a warm place for 2 hours. The volume of the dough will increase up to 3 times.
• 3
  Dust the work surface with coarse flour and turn out the risen dough onto it. Gently roll it out to a height of 5 cm into a rectangular shape and cut into 3 strips with a floured pastry wheel.
• 4
  With floured hands, twist both ends of the dough strips and place them on a baking sheet lined with baking paper. Lightly dust the dough with coarse flour and let it rise, covered with a clean cloth, for another 30 minutes.
• 5
  Preheat the oven to 250 °C.
• 6
  Spray the walls of the preheated oven with water using a spray bottle until steam begins to form. Work quickly so that too much heat does not escape from the oven. Immediately place the baking sheet with the dough, close the oven, and bake for 2 minutes.
• 7
  Reduce the temperature to 200 °C and bake for 20 minutes until dark brown.
• 8
  Let the finished baguettes cool on a wire rack.