For the starter (Italian Biga):
100 g Italian type 00 white flour or strong bread flour
7 g dry yeast
300 g warm water
1 scarce tsp salt
For the dough:
600 g Italian 00 white flour or strong bread flour
7 g dry yeast
salt to taste
a few drops of white wine vinegar
For the starter, mix the flour with the yeast diluted in warm water and salt, and knead until you get a soft dough, cover and leave to rest overnight.
The day after, heat the oven to 180/200°C and put a oven-proof casserole dish with 300-400 ml of water for 15 minutes at the bottom of the oven so it is steamy.
To make the dough, put the flour on a work surface and mix in the yeast and salt; make a well in the centre – add the starter, a few drops of vinegar and a pinch of salt. Knead until you get a smooth, elastic dough.
Cover with a cloth and leave to rise in a warm place until it has doubled in volume (about an hour). Divide the dough into three pieces and shape and stretch each into a roll about 6 centimetres in diameter and 60-70 centimetres in length. Make 5 diagonal slashes on the surface of each baguette. Put the baguettes on a oven tray and bake for 20-30 minutes. Remove from the oven, leave to cool at room temperature.
This classic French bread is famed for its long shape and crispy crust. A delicious bread you will fall in love with at first bite!