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Lay all the ingredients in the bucket of CPS according to the instructions, the pre-garlic skip through the press. Very advise You to pour water first, 250 ml, and then, during mixing, to watch the bun - if too tight, then add another 30 ml water.

Select the "Dough" and wait for the end of the program. If You have no HP, you can knead the dough manually or using a mixer with a nozzle for the dough:in the bowl of a mixer sift 400 grams of flour, add sugar, yeast, herbs, garlic, passed through a press and mix well with a mixer. Then add salt, oil and gradually, in small portions add water (stirring all the time dough). The dough should be homogeneous and sticky. On the table sift the remaining flour and transfer the dough from bowl of mixer, knead the dough, that it did not stick to hands. Put the dough in the oiled Cup and clean up for 40 mins in a warm place to rise.

Upon completion of the program, we get such a wonderful dough.

Take out the dough on the table and oiled hands, interrupting him well. Divide into 4 parts, each part roll out into a thin oval cake.

Roll the dough into a very tight roll (wrapped part of the test is slightly crushed by hand along the entire length, wrapped - crushed, etc.). The ends of the roll good to take.

We spread our billet baguettes on a baking sheet, greased with vegetable oil or with a silicone Mat, at a distance from each other, preputium well with flour and a pair of scissors at a 45° angle make deep cuts every couple of inches, almost to the bottom of the baguette.

Gently pushing the notched part in different directions.

Cover the baguettes with plastic and a towel and put in a warm place for 40 minutes for proofing. That's what we get after 40 min.

Bake in a preheated 220°C oven for 15 minutes, then fire diminish to 180°C and bake for another 15-20 minutes. This mode allows baking to get a crispy crust and soft crumb from our baguettes. Take out the baguettes, wrap in a towel and let it cool down completely.