Homemade Baguettes

1: Add the yeast and a tablespoon of flour to the warm water, stir, and set aside to proof.

2: Measure 500 grams of flour, add salt and diastatic malt powder.

3: Pour your proofed yeast mixture over the flour and start kneading or use a mixer with the dough attachment.

4: Knead until a ball has formed and the dough is off the walls of the bowl.

5: Stretch and fold the dough a few times, cover with foil, and let it sit for 30 minutes at room temperature.

6: Repeat the stretching and folding step 4 times at 30-minute intervals.

7: Pour the dough onto a floured surface and cut into 4 equal parts.

8: Flatten each piece, cover with a couche or kitchen towel, and let it sit for 15 minutes.

9: Fold and shape the baguettes and arrange on a floured couche/towel.

10: Cover and let sit for 45 minutes.

11: Score the baguettes and bake in a preheated oven at 500°F until golden, adding hot water for crunch if desired.