White Baguette

Mix flour, sugar, instant yeast and water in a mixer bowl for 4 mins on no. 2 speed.

Add salt and continue mixing for another 3 mins at the same speed.

Rest the dough for 30 mins at room temperature then stretch and fold for 30 times. (Repeat this step 3 times)

Put the dough in the fridge for 12 hours.

Take the dough out from the fridge and rest it for 30 mins.

Preheat oven to 230 C

Spray oil on the baguette mold.

Shaping the dough to 3 big baguettes and put it in the mold.

Coat them with olive oil or flour and cover them.

Rest it for 30-60 mins at room temperature.

Score baguettes beautifully then spray some water on them.

Put it in the middle rack and bake it at 230 C for 17-20 mins. (until it's golden brown)