My favourite thing to make for any meal are baguettes. They're great to eat plain or dip in soups, or if you want you can dip it in mead or cider and pretend you're a Viking. Anyways, I love them for their hard crust exterior and their soft, airy, sour innards.
I don't keep true to any recipe, but this is How I usually go about making them.
1. About six cups of flour. (I don't have a scale or a sifter; I just loosen it up by stirring it with a fork before you scoop it.)
2. Two spoonfuls of yeast. (about 2 saches of it if you don't buy it in a jar.)
3. Two cups of warm water. (Not hot, warm. Also if your water is super chlorinated let it sit for a bit beforehand.)
4. 3 spoonfuls of sugar.
5. 2ish teaspoons of salt.
6. A bit of salty water.
7. Some oil. (I use olive oil cause I'm classy.)
Get a great big mixing bowl and stick your yeast and water in there. If you're feeling patient give it a few minutes to froth a bit before you add the salt and sugar.
Next add the salt and sugar. Mix it up a bit then add a little bit of the four and stir it till it gets clumpy. You want to add enough flour for it to lick up all the wet so you can work it with your hands on the counter.
Dump the rest of your flour on the counter and begin to work it all into one mass of dough. Be careful not to drop the glob too heavily on the pile of flour or your kitchen will turn white. Work this dough till all the flour is in. ALL OF IT!!!1!1!!!eins!! About 5ish cups in it will get super crumbly and you'll think you've got too much flour. You don't! Keep at it it will take what feels like ages the first time, but just keep working at it.
Now grease up the bowl you mixed your yeast in with that oil, then plop that glob of dough in and cover it with a clean towel. Wait an hour or so (Till it's about twice the volume as it was.) You'll notice your previously crumbly ugly dough is now a velvety wondrous ball of joy.
Turn your bowl upside-down and resist the temptation to punch it like you would normal bread. This is a baguette you don't want it to be thick and heavy you want it Fluffay. Let it sit on the counter for 15 minutes then chop it into three equalish sized bits.
Oh, and you probably ought to start to preheat your oven. Stick a brownie pan full of water on the bottom rack to get your oven nice and steamy. I recommend around 375 Fahrenheit or 190 Celsius. (I think; You probably ought to double check on that.)
Now roll these as long as you can get away with given your mundane standard home oven size. Try and make it pretty if you like by having any seams from the rolling and pinching at the underside. Then give it those diagonal slits using your sharpest knife. If you're one of those scissor using heretics be sure to tuck in the ugly spiky things they create or it will look Horrible.
Now dip your hands in that saltwater you mixed and give it a good coating. Don't be afraid to brine it up too much, you won't. Now stick it in the oven and wait for about 15 minutes. pull 'er out and reapply the salty stuff. Then stick it back in the oven, but turn the pan so you get a good even cook.
You'll know they're done when they are a lovely goldy brown colour and the tips on any protrudings from the cuts are looking much darker and crisper. They won't be even; They'll look very handmade, but you can say they're rustic. Now don't go eating them warm nor even when they have just cooled. Let them sit out all night and develop a nice thick crust.
After all that you have three lovely baguettes. Om nom nom.
There are ten thousand ways to make baguettes and ten thousand moar ways to eat them, but that's how I go about it.