Easiest baguette

Measure 225 g warm water, 8 g instant yeast, 9 g salt and 350 g bread flour into a medium bowl.

Stir with a sturdy spoon 30 to 45 seconds, then squeeze with a wet hand until the dough is no longer shaggy.

Turn out onto a floured surface and knead by hand about two minutes, until the dough holds a firm tug without ripping.

Cut into two equal pieces. Flatten each, roll the top third to the middle, the middle to the bottom third, then roll into a chubby cigar.

Roll back and forth under the palms with light downward pressure to stretch into a baguette shape.

Move both onto parchment on an upside down sheet tray and cover with the foil pan so they do not dry out.

Preheat the oven to 465F and let the loaves rise 45 to 60 minutes.

Squirt the loaves generously with water for steam, cover with the foil pan and bake at 465F for 25 minutes, taking the lid off after the first 12.