Let the dough rise until it has doubled in size – about 1 hour.
Then shape two baguettes on a floured baking sheet. Cover again and let them rise for another half hour.
In the meantime, preheat the oven to 220 °C.
Remove the baguettes and make diagonal cuts about halfway down each one.
Open the preheated oven and place a container in the bottom, into which we pour about a quarter cup of water.
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