https://www.youtube.com/watch?v=Z-husjZkxHw

Super easy. Initially you made these with the full quantity. It was too much. Halving it led to more success. However the 5 mins is a lie. So is the cake.

Also the flour you used (Edmonds High Grade) was a little dry, needed a touch more water.

Progression items:

• razor slice the tops?
• better shaping?
• dough scraper in order to pop less bubbles
• 2nd rise?
• canvas thingy to do that 2nd rise?
• tweezil the ends like Mike does for that fancy look

Ingredients;

Half recipe:

• 475g High Grade Flour
• 1 tsp salt
• half tsp yeast - use the fine, dried sachet stuff, not the big breadmaker yeast. You could try a little more than half too?
• 365ml water - you may need slightly more as the flour is a bit dry

Full recipe:

• Flour 950g (full) or 475g (half), use baker's flour or bread flour as called in the US (High Grade flour here)
• Salt 2x good tsp, approx 16g / 0.56oz
• Yeast 3/4 tsp, approx 2g / 0.07oz
• Water 730ml / 25.7oz, I use filtered water at room temperature

Process

Part 1

1. Mix all the ingredients together until combined with the handle of a wooden spoon, you will see the dough will amalgamate into a ball, this should not take more than 2min.
2. Cover and let it rise for 8 to 10 hours, I leave the dough in the cold oven. Or heat it slightly first.

Part 2

1. Sprinkle some flour on the bench or a pizza dish/plate, scrape the dough on the bench/dish and sprinkle again some more flour on top of the dough to avoid sticking. You will need a plastic dough scraper and make sure you're not pressing the dough to keep the air inside.
2. Cut the dough in 4 (if you want 4 baguettes, but you can make 2/3/5).
3. Take each piece and stretch it gently in a baguette shape and put it on a baking tray or plate with baking paper. This should not take more than 3 mn and if you're well organised cleaning included.
4. Bake for 250 degC (480 degF) for approx 25 mn depending how golden you want them.

Et voila.