Warm (37-38ºC) water to dissolve the sugar and yeast. Lightly stir and allow the yeast to become active (10-15 minutes).

Pour yeast mixture into a large bowl and add the sifted flour and salt. Pour the flour parts, since depending on its quality, flour may need a little less.

Quickly knead the dough. As soon as the dough will gather into a ball, add 1 tbsp oil and gather the dough into a bun. And here I was rescued by a "secret" way to let the dough to rise quickly suggested by the author! We put the dough into the proofing in the microwave, pre-heating 100 ml of water in a jar (glass). Thus, it is necessary to lift the dough warm. Surprisingly, this process will take only 20-25 minutes.

The dough is well grown...

To spread light and very pliable dough on a work surface lightly dusted with flour and divide into two parts, the lubricated hands of the remaining oil. And again oblegchaet the process of making baguettes, because we will not roll out and cruciate baguettes, and just stretch each piece of dough into the length, quickly and easily. Put the baguettes on a baking sheet, covered with baking paper and sprinkle lightly with flour. Cover with a towel and let rest for another 15 minutes.

During that time included to warm up the oven at 195ºC. Meanwhile, baguette has noticeably increased... to Make on the surface of the transverse oblique cuts with a sharp blade and bake in a hot oven for exactly 15 minutes. Important - under the pan to pre-cook with the boiling water and the walls of the oven to sprinkle it with water, before putting the baguettes on a baking.

That's all. Finished baguettes to cool and enjoy freshly baked homemade bread.