French Baguette Platter

In a bowl, combine the water, sugar, and yeast. Set it aside to proof.

In a non-greased bowl, add the all-purpose flour. Stir in the salt until it's evenly combined.

Add the bloomed yeast mixture to the flour. Stir with a spatula until everything is evenly combined and a sticky dough forms.

Transfer the sticky dough to a greased vessel. Lightly brush the top of the dough with oil and cover it with a kitchen towel. Cut a square piece of parchment paper and place it on a rack, then sprinkle some flour on top as demonstrated.

Allow the dough to double in size (this typically takes almost 2 hours). Sprinkle the reserved flour onto a clean kitchen counter and turn out the dough. Flatten the dough and gently punch it down to deflate the air.

Avoid kneading the dough. Instead, flatten it and fold it like a packet, as shown.

Flatten the dough once more and fold it. Repeat this folding process a total of three times. Roll the dough into a long rope, ensuring it doesn't stick by sprinkling plenty of flour, as demonstrated.

Place the baguette rope onto the made parchment-lined wired rack. Sprinkle flour over the baguette log. Using a sharp knife, score the dough log to create the characteristic wedges.

The baguette dough is now ready for its second proofing. Cover the dough with a kitchen towel and wait until it doubles in size.

Preheat your oven to 230 degrees Celsius, placing a cake tin inside as shown. Let it heat for half an hour.

After half an hour, once the baguette dough has risen well, pour 1 cup of water into the preheated cake tin. This water will help the baguette develop a soft, chewy interior. Immediately place the baguette rope (on its rack) into the oven and quickly shut the oven door.

Set the baking time for 40 minutes. Let it bake until a crispy, brown top forms.

Your French baguette is now well-baked, featuring a crispy top and a soft, chewy interior. Tap the top of the baguette to listen for a hollow sound, which indicates a perfect French baguette. Let it cool before slicing.

Slice the baguette. For one savory option, spread a thin layer of butter and top with onion slices, capsicum, and cheese cubes. Alternatively, try topping with tomato slices, onion, and cheese cubes. For a sweeter version, spread some Nutella, then add a slice of apple and a walnut. Another sweet option is to spread condensed milk, then add a dollop of jam and a walnut.

Preheat the oven to 180 degrees Celsius and bake the topped savory and sweet French baguettes for 15 minutes. Before serving, add some more grated cheese along with black grapes and garnish with mint and coriander leaves. This French baguette can be enjoyed as an appetizer or a main course.