Crispy Yeast Baguettes

Crumble the yeast in the flour until uniform breadcrumbs form. Add salt, then water.

Knead the dough for 2–3 minutes until it starts to come together. Let it rest for 1 hour for proofing.

Line a baking sheet with a kitchen towel lightly dusted with flour.

Place the dough on a floured work surface. Cut the dough into 4 parts and roll each into a ball. Let it rest for 5 minutes.

On a flour-dusted surface, shape the baguettes: flatten the balls into irregular ovals. Fold one of the long sides of the oval toward the center, press down and seal with your thumb. Fold the bottom side as well.

Then fold the dough in half lengthwise and seal the edges — you should get a log. Roll the baguette slightly to give it the proper shape and stretch it.

Place the baguettes on a baking sheet, cover with a towel and let rest for 1 hour.

Make 5-6 cuts on each baguette with a sharp knife.

Preheat the oven to 250 °C, then reduce to 220 °C and spray the oven walls with water. Bake the baguettes for 10–12 minutes until golden brown.