baguette recipe

science team not included

Ingredients
1.75 ounces warm water
1 1/2 teaspoons active dry yeast*
16 ounces bread flour
2 teaspoons kosher salt
10 ounces cool water (you may not need all of the water)
additional flour, for dusting

Instructions
Measure the warm water in a small bowl and sprinkle the yeast on top. Set aside and allow the yeast to dissolve and become foamy.

Measure the bread flour into a large bowl and stir in the salt.

Make a well in the center of the flour mixture, and stir in the dissolved yeast.

Add the cool water, a little at a time, while stirring, just until a stiff, shaggy dough (watch the video below to see what this should look like) has formed (you may not need to use all of the water).

Cover the bowl with plastic wrap and allow it to rest for 30 minutes.

Transfer the dough ... goddamn just google it, text limit rea

----------- unlocks void , crabnade n snake sniper ---------