Mix the dough

• In a bowl, mix the water, yeast and sugar.
• Add the flour and salt and mix until no dry flour remains.

Coil folds and first rest

• Coil fold the dough several times.
• Cover and let rest for 20 minutes.

Second fold and rise

• Coil fold the dough again.
• Cover and leave for 1 hour or until doubled in size.

Divide and rest

• Flour the work surface very well.
• Gently shape the dough into a ball without pressing it down, to keep the air inside.
• Divide into 3 equal pieces, gently shape each into a ball and let rest for 10 minutes.

Shape the baguettes

• Shape each baguette one at a time: gently flatten the dough a little, fold it, then roll it into a baguette shape.

Final rest and scoring

• Place the baguettes on parchment paper, lightly flour the tops, cover and let rest for 10 minutes.
• Score with a sharp knife.

Bake with steam

• Bake at the oven's maximum temperature with steam for 5 minutes.

Bake until golden

• Remove the steam, reduce the temperature to 195 °C and bake for another 15 minutes, or until golden and crispy.