French Baguettes - flour

Method

• Line a baking tray with parchment paper.
• In a large bowl add the white flour, 1 1/2 teaspoons of salt, and baking powder.
• Add the water and stir until smooth.
• Gradually add the remaining flour, a little at a time, and stir with a fork.
• Form into a dough ball, turn out onto a floured surface, and knead until it no longer sticks to the hands and the dough is smooth and elastic. Add more flour as necessary.
• Cover the dough ball with a towel and leave to rise in a draft-free place until doubled in size. Test with a fingertip: if the dough sinks when pressed and then regains its shape, it is ready.
• When it has risen, flatten the dough on a floured surface.
• Divide into 3 portions and shape into batons.
• Place the 3 baguettes between the folds of a towel, so as not to lose its shape, cover with another towel and leave to double in size.
• Preheat the oven to 200C. and place an oven-proof dish with water on the bottom shelf.
• In a bowl, mix the remaining salt with the cornflour and 2 tablespoons of water.
• Brush the baguettes with this mixture and score the bread diagonally.
• Bake for 35 minutes, brushing with the salt mixture every 10 minutes, until golden and a knock to the base will sound hollow.