Baguettes

Baguette!
The name itself is so evocative. You hear the word, and you start thinking of Paris, and all things French. Strolling along the banks of the Seine, sipping thick chocolate at a sidewalk cafe, tilting your beret just so, tearing into crusty baguettes.
I just had to try them out sooner rather than later, and I did!

This recipe is loosely adapted from a couple of recipes taken off the Internet, and I think it all came together really well.

3 cups maida
2 tbsp cornflour
1 tsp salt
2 1/4 tsp active dry yeast
1/2 tsp sugar
1 1/4 cup water
2 tbsp olive oil
Sooji for dusting

Method:
Dissolve sugar in a bowl of warm water, add yeast, and let it stand for 10 minutes till frothy.
Sieve together the maida, cormflour and salt till well mixed. Add to the yeast mixture, and mix well till it forms an even dough.
Pushing and pulling the dough, start folding it over itself, then change directions and fold again. Keep repeating the process for about 10 minutes, till the dough becomes elastic and stretchy. Once you are happy with the dough, fold it for the last time, then pat it into a ball. Cover your palms with a bit of olive oil, pat well so the surface of the dough is greased, place in bowl, cover with cling film, and let it rise for  40 minutes to an hour till it doubles in size.

Punch dough down, divide it into two parts, and leave it for 5 minutes.

Working with 1 portion at a time (cover remaining dough to prevent drying), pat into a rectangle. Fold the top third over the middle third, then turn and fold the remaining third over it. Fold in half (vertically), seal edges, and place it on a greased tray. Once both parts are done, cover and let it rise for 20- 40 minutes. In the last 10 minutes, preheat the oven to 220 degrees.
Brush baguettes with olive oil, dust with sooji, and taking a sharp knife, make diagonal cuts on the top. Fill a small container with water, keep it in the lowest shelf, and bake the baguettes on the middle shelf for 30 minutes. Reduce the temperature to 200 degrees and bake for 10 minutes more. Let it cool on a wire rack.
Your soft, crusty baguettes are ready to savour with a dash of butter.