Rustic French Baguette

First, pour 370 ml of ice water into the robot's bowl, then add flour and crema balsamico and mix slowly for 3 minutes. Add crumbled yeast and mix as fast as possible for 7 minutes. A sticky and wet dough will form. Add salt and oil and mix as fast as possible for another 3 minutes.

The dough is still sticky but will start to separate from the sides of the bowl. Place the mixed dough into an oiled bowl, lightly dust with flour, cover with cling film, and let it rise in a warm place for 2 hours. The volume of the dough will increase up to 3 times.

Dust the work surface with coarse flour and turn out the risen dough onto it. Gently roll it out to a height of 5 cm into a rectangular shape and cut into 3 strips with a floured pastry wheel.