Add sugar and yeast in a small bowl and set aside to proof for about 5 minutes.
Add salt to flour and mix well.
Wait till yeast to bloom.
Add bloomed yeast to the flour and mix well with spatula.
Mix well to become sticky dough.Reserve 1/2 cup flour for later use.
Trasfer the sticky dough to a greased vessel and brush oil on top of the dough and cover the vessel with kitchen towel.Wait till it proof.
Dough has doubled in size after two hours.Sprinkle the reserved flour on kitcen top.Transfer the dough on to the working table..Prepare wire rack with parchment paper.
Flatten the dough and deflate air bubbles in the dough.Fold dough as shown.
Repeat fold again.
The dough should be folded thrice before to shape like a Rope.
Roll dough as a Rope using the reserved flour.
Place the Baguette Rope on to the prepared parchment wire rack.Sprinkle some flour on top of the log rope dough.
Score the dough with sharp knife to make the wedges.
Bagutte dough is ready for second proof.
Cover with kitchen towel and let it rise until doubledd about an hour.tin
Preheat oven for 230 degrees placing a bread loaf tin in the oven.
Let it preheat for half hour.
Baguette dough has risen double in size and it's ready to bake.
Add 1 cup of water to the preheated bread loaf tin.
Place the Baguette Rope rack and shut the oven door immediately.Set timer for 40 minutes to bake.
Let it bake until crisp on top and brown.
French Baguette is well baked with crisp on top.
Crispy top with soft chewy inside.
Perfect French Baguette is when you tap top you can hear the hollowness well.Allow the baguette to cool a bit before serving.
Cut French Baguette with a serrated knife into slices and serve with the toppings as you like.
French Baguette is ready with many different toppings and can be garnished with grapes, walnuts and mint leaves.It can be served as a starter or main course.
Preheating oven with loaf tin is must .To get the chewy inside adding water to the loaf tin is a must follow step.Proofing time is very essential.For a perfect French Baguette (crispy top with holloweness and chewy inside) these steps are to be followed without fail.