Baguette

• 450 g plain flour
• 1 tbl gluten
• 1½ tsp

Mix the flour, gluten and salt and divide the mixture in half. Mix the yeast and half the water into one portion of the flour. Knead for ten minutes, place in a bowl in a warm place and allow to rise to double its bulk. Punch the dough down and allow to rise again (approximately two hours in all).

When the dough has doubled its bulk add the rest of the water to the risen dough, making a