Put all ingredients in a bowl, knead with hand for about a minute and a half. Cover the bowl with plastic wrap and let rest it for 20 minutes.

Knead 1 again for 30 seconds, let it rise for the first time at room temperature (around 25℃) for 2-3 hours.

When the dough doubles in size with air bubbles on the surface, the rising is done.

Sprinkle flour on a working surface. Place the dough carefully on the working but make sure not to pop the bubbles. Divide it into two and cover it with a damp cloth. Let it rest for 20 minutes.

Shaping. Stretch out the sides, take the dough from top and bottom, and seal it.

Redo step 5. Make an approximately 30 cm loaf.

The shape should look like this. Put them in a refrigerator for 5-8 hours without covering it with a plastic wrap.

Take out the dough from the refrigerator and let it rest at room temperature for about 15 minutes. Score the top of a dough and start preheating the oven at the same time.

Preheat the oven to 250°C-300 °C. Place a baking tray upside down. Use a copper plate if you have one for best results.

When cut starts opening up, coat them with oil. Letting the dough rise at room temperature should take about 45 minutes. Spray water on the loaves before putting them in the oven. Bake them for about 30 minutes.

★If you are using a steam type oven, take out the dough from refrigerator and leave it for 15 minutes. Then score the top of the dough. After the cut opens more than 1 cm, bake it in the oven.

★If your oven is not a steam type, score the top of the dough right after you take it out of the refrigerator. After the cut opens about 2 cm, bake it in the oven.

★With my oven, the score made on the right baguette doesn't fully open so I always score the middle of right one first, then score the left one 5 minutes later.