Baguette

Mix the salt and yeast into the flour first so the yeast doesn't come into direct contact with the salt.

The water should be hand-warm (not hot) so the yeast can work properly.

If the dough is very sticky, add only a little flour so the baguette stays airy later.

The dough rises most reliably in a draft-free, warm spot, e.g. in the turned-off oven with the light switched on.

Slightly tighten the surface while shaping; this helps the baguette score more attractively while baking.

A lightly oiled piece of cling film or a kitchen towel works well for covering so nothing sticks.

The steam helps create a better crust and more oven spring.

It's best to cut quickly with a very sharp blade so the dough doesn't tear.

For an extra-crispy crust, finish baking the last 10 minutes without further brushing.

On the rack the crust can steam off all around and stays crispy for longer.