French Baguette

	1. In a deep bowl, combine 1/2 cup of warm water with 1/4 cup of flour. Then add the dry yeast and wait for foam to form.
	2. In another container, mix the remaining flour with salt thoroughly.
	3. Combine both mixtures using a whisk.
	4. Gradually, while stirring, add the remaining water to the mixture. You can use a mixer for convenience.
	5. Wait a few minutes, then stir again. If the dough sticks to your hands, add a little more flour.
	6. Place the dough on a floured surface and knead with your hands for 10-15 minutes.
	7. Put the dough in a large bowl and cover it with plastic wrap.
	8. Cover with a towel and let it sit in a warm place for two hours. The dough will increase in volume. After that, knead the dough again, return it to the bowl under the wrap and towel. The rising process should happen three times, each time doubling the volume. The second and third rises will be quicker.
	9. Divide the dough into 2-3 parts. Roll each part into a circle and twist it into a roll.
	10. Grease a baking sheet with vegetable oil, sprinkle with flour, and place the baguettes on it.
	11. Cover the baguettes with a towel and leave for another 45 minutes.
	12. Preheat the oven to 230 degrees. Make cuts on the surface of the baguettes.
	13. Place the baking sheet with baguettes in the preheated oven. Put a bowl of water at the bottom to retain moisture. After 10 minutes, remove the bowl.
	14. After removing the bowl with water (after 10 minutes), reduce the oven temperature to 180 degrees. Bake the baguettes for 20 minutes.