Rustic French Baguette | Crispy Homemade Pastry

Pour 370 ml of ice-cold water into the bowl of a kitchen robot, then add the flour and balsamic glaze. Mix on low speed for 3 minutes. Add the crumbled yeast and knead on the fastest speed for 7 minutes. You should get a sticky, wet dough. Finally, add the salt and olive oil, then continue kneading on the fastest speed for another 3 minutes.

The dough will remain sticky but will separate from the sides of the bowl. Place the dough in an oiled bowl, lightly sprinkle with flour, cover with cling film, and let it rise in a warm place for 2 hours. The dough can triple in volume.

Sprinkle the kneading board with fine flour and turn out the risen dough. Gently roll it into a 5 cm thick rectangle, then cut it into 3 equal strips with a floured dough cutter or knife.