In a small number (100-150) of warm water (38-43*C) dissolve the sugar (1 teaspoon) and yeast. Leave for 10 minutes until the appearance of the characteristic "bubble" cap. In a bowl for kneading sift 300 g of flour, add salt, grated cheese, freshly ground black pepper* remaining sugar and water and yeast coming up. Stir until smooth with a spatula or a mixer on low speed. Such is the sticky substance comes out. _______ * the amount of pepper can vary. To give the bread the flavor, just 1 teaspoon freshly ground black pepper. If we take 2 tsp., the baguettes will have a strong flavour.

Continue to add remaining flour in small portions (I have a total of 465 g. left), vimosewa with your hands or a mixer with the hook attachment until the dough will gain elasticity and softness. Too much flour is not necessary, in order not to burden the dough. I have very weak hand mixer, so I work 5-6 minutes with it, and then continue to knead the dough with your hands, spare equipment. And at the same time enjoy socializing with a live test :) In the photo: dough after kneading with a mixer and after manual mixing.

To give the dough the shape of a ball, oil the bowl in which it will fit, put in her dough. Tighten the bowl with cling film and leave to rise in a warm place until the dough increases twice. I have a little over an hour it grew so.

Approaching divide the dough into two parts and each be formed separately. I tried to imagine this process in pictures, but it's better to watch a video, it is very elegant and relaxed is a pleasure to watch) b-rena.blogspot.ru/2 010/06/blog-post.htm l (link works, you only need to remove the spaces in the address)

Finished baguettes placed on a floured linen cloth. This is the ideal, I instead of tissue paper for baking on it and transfer subsequently on a baking sheet. Let rise for 40 minutes. After 20 minutes turn the oven heat up, t 175°C. 40 minutes after the beginning of the final proofing to coat the baguettes with water, sprinkle sesame seeds and make slanting cuts at a 45° angle. Let stand for 5 minutes and bake on the middle level of the oven. Bake with steam* 20-25 min. until Golden brown crust. I once turned the pan 180° so that the baguettes are cooked evenly. Leave the bread to cool on a wire rack. On the photo: baguettes before and after final proofing and oven. _____ * to put on the bottom of the oven a baking dish, into which put a few ice cubes.