Sandwich-size baguettes

Stir the instant yeast and a spoonful of flour into 375 ml of 100F water; stand 5 to 10 minutes until foamy with small bubbles, else discard the yeast.

Combine the flour and salt, pour in the yeast mixture and mix vigorously by hand 1 to 2 minutes until no dry flour remains.

Cover with plastic wrap and rest 15 minutes so the flour hydrates.

With wet hands, stretch a corner of the dough straight up and fold it over; rotate the bowl and repeat for four folds, then turn the dough over, cover and rest 25 to 30 minutes.

Repeat for four sets in all, resting 25 to 30 minutes between.

Check for a slightly translucent gluten window; if it tears, rest 25 minutes and do another set.

On a lightly floured surface, divide into six portions of roughly 145 g; press each into a rough rectangle about five inches wide, cover with a towel and rest 15 minutes.

With baking spray against sticking, fold the top edge to the centre and press, fold in half again to the bottom and seal the seam; roll with even pressure at the ends to taper, without overworking.

Set three to a sheet of parchment, cover and proof until about one and a half times the size, 45 to 60 minutes.

With 15 minutes left, preheat to 450F convection or 475F conventional, with a pan half full of water on the bottom rack and a baking sheet on the middle rack.

Score each baguette with one long slash at a 45 degree angle, about half an inch deep.

Slide the parchment onto the hot baking sheet, spritz the loaves with warm water and bake 5 minutes; spritz again.

Bake 12 to 15 minutes more until golden brown, crispy and hollow-sounding when thumped.

Cool completely on a wire rack before slicing.