Italian

Knead the dough in the evening and leave it in a warm place, covering it with a clean kitchen towel, on 12-15 of hours (overnight).

In the morning we breed yeast in warm water and, adding a little to the dough, stir well (to a homogeneous mass).

Then add flour, sugar and salt. The dough is sticky and not dense - knead with a spoon 10-15 minutes.

Then cover with a clean cloth and send to come to a warm place for one hour.

Sprinkle flour on the cutting table and spread the dough. With our hands we stretch it into a rectangle, rubbing the layer with our hands with flour, and then fold (four edges to the middle) and fold the resulting envelope again with an envelope - such a double envelope.

We put the dough back into the dishes (in which it fit), cover with a towel and again in a warm place for one hour.

After an hour, the dough is also laid out and stretched into a rectangle and folded in a double envelope, and again in a warm place for a one-hour approach.

Then cut the dough into two parts and put on a baking sheet, where with your hands form baguettes and make incisions with a sharp knife. Cover the baguettes with a clean cloth and in a warm place for proofing on 15-30 minutes.

Preheat oven to 220 degrees and bake bread 25-30 minutes. Then cool it on the grill.

Bon appetite!