For the basic baguette recipe, dry mix all ingredients except the yeast. First dissolve the yeast in the water and then add it. Knead the dough for 2-3 minutes, then cover and let rest for 60 minutes.
Divide the dough into three parts, and roll them slightly round. Cover the parts with a plastic bag and let stand for 10 minutes. Let the dough rise again, this will make it easier to shape.
Flatten the dough balls by hand and roll them up, possibly wrapping the sides a little. This creates the typical baguette shape. The work surface should not be floured. The dough may remain slightly sticky to make it easier to close the seam on the baguette.
You can then shape the piece of dough into a sausage-like roll of any length so that it just fits on a baking sheet. Place the baguettes side by side on the baking paper and cut with a sharp knife.
Cover the baking sheet with the shaped baguette to prevent the dough surface from drying out and let rest for 45 minutes.
Preheat the oven to 250 degrees, pour boiling water into the grease pan and bake the baguettes for 30 minutes at 240 °C.
The humidity in the oven is very important for a crispy, crunchy crust to form. However, the baking result may be slightly different in each kitchen oven, because the temperatures usually vary.