Crispy Crust Baton

Pour water into the bread maker pan. If the device instructions specify that yeast should be added first, reverse the order of adding dry and liquid ingredients.

Pour the flour so that it completely covers the water. Add salt to the corner of the pan.

Make a small depression in the center of the flour down to the bottom and pour the yeast into it.

Set the bread maker to "French bread" mode with medium crust and start it.

When the dough is ready, remove it from the bread maker and place it on a flour-dusted surface.

Strike the dough sharply once to release the air. Divide it into two or three equal portions for separate loaves.

Roll each piece of dough into a ball, then flatten it with a rolling pin into a rectangle approximately 18×7.5 cm in size.

Lift one third of the dough sheet and fold it, then press along the fold. Repeat the operation 2 more times, letting the dough rest between folds and trying not to tear it.

Carefully roll the dough into a roll and stretch it lengthwise to make a loaf 28–33 cm long.

Place the baton between a folded and flour-dusted corrugated towel to help it maintain its shape.

Cover the loaf with an oil-brushed film and leave it in a warm place for 30–45 minutes until the dough rises.

Preheat the oven to 230 °C.

Carefully place the baguettes on a baking sheet dusted with flour, spacing them far apart from each other. Make several diagonal cuts on top of each baguette.

Place the baking sheet on the upper oven rack and spray the walls with water from a spray bottle. Bake for 15–20 minutes until golden brown.

Remove the loaves from the oven and let them cool.