Homemade Garlic and Herb Baguette

Take 200 g of flour, add sugar, yeast, savory and garlic passed through a press. Mix all ingredients.

Add olive oil and salt. Gradually pour in water, kneading the dough until it reaches a uniform consistency.

Transfer the dough to a table generously dusted with flour. Add the remaining 50 g of flour and knead until the dough stops sticking to your hands.

Place the dough in a bowl greased with oil. Cover with plastic wrap and let it rise for about an hour in a warm place.

Roll out the dough into an oval. Start rolling it horizontally into a tight roll.

Pinch the edge to prevent the roll from unrolling.

Dust the baguette with flour using a sieve. Make diagonal cuts with scissors at approximately 45 degrees, spaced several centimeters apart, cutting almost to the bottom.

Spread each cut section in opposite directions. Cover the baguette and place in a warm place for 40 minutes.

Place a cup of water on the bottom of the oven. Bake the baguette at 210 degrees for 15 minutes.

Reduce the temperature to 180 degrees and remove the cup of water. Continue baking for another 25 minutes.

Remove the baguette from the oven and cool on a wire rack.