Sift flour, mix with yeast, salt, sugar and butter (in the original recipe there is no oil, but I always add any bread or sunflower oil or butter, but can do without it!). Slowly, slowly introduce the warm water, stirring all the time. So honestly, I have never obtained that for the same amount of flour always leave the same amount of water. Always about the eyes. Can only one advise: in any case do not pour all the water glasses. A little poured – mix with a wooden spoon. We have little else stirred. When it becomes difficult to interfere with a spoon, I spread the dough on the table and begin to knead with your hands if necessary gradually adding flour until the dough becomes elastycznym and not stick to hands.

We spread our dough in a bowl, tightly cover and put in warm place for 1-1,5 hours (I put in the oven for a short time include 30 degree)

So... the dough is now cut into 2 parts. Start shaping the baguettes. To do this, first roll out the dough approximately in a rectangular formation, not thin, medium thickness.

The top and bottom edges will turn to the middle, then slam as a book. Again roll again and do this procedure.

Then the last time roll out a rectangular layer and form a long oval, baguette, rolling up the seam roll.

The edge you need to take carefully, otherwise they will unfold during baking.

Lay the baguettes on a baking tray, make cuts as you like, cover and put in warm place for another 15 minutes. (I am a little fat made baguettes, it was thinner, it's baguettes:)so keep in mind!

In about 15 minutes. Lubricated water or milk and put it into the preheated oven for 25-30 minutes at 180 degrees.

When the baguettes are baked, take them out and let them cool down, hot bread do not cut!

Here is the baguettes in the section.

When cut a little wrinkled, so gentle it! I will eat well!)