Standard recipe for French style baguettes. Compile document using LaTex, compile ingredients using your hands.

Baguette.tex

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\author{}
\title{Standard Baguette Recipe}
\date{June 4, 2018} %Leave this out if you don't want it dated delete line for today


\begin{document}
\maketitle

\noindent Makes \textbf{\textit{three}} baguettes.

\section*{Ingredients}
\underline{600 g} flour (hard, high protein bread flour); 
\underline{400 g} water; 
\underline{12 g} salt; 
\underline{7 g} yeast.


\section*{Method}
\begin{enumerate}
\item Combine all ingredients, mix until no dry flour remains, let sit \emph{20 minutes} to autolyse;
\item Kneed into smooth dough until window pane gluten structure. Let rise for \emph{1.5 hours};
\item Preheat oven to \textbf{280}$^\circ$\textbf{C} ( \textbf{550}$^\circ$\textbf{F});
\item Punch down dough, turn onto floured surface, cut into \textbf{\textit{three}} loaves. Lightly kneed and shape into loaves folding smooth side out;
\item Let loaves rise in warm humid environment for \emph{20 min};
\item Spritz with water. Bake for \emph{15-20 min}. Spray with water regularly through bake.
\end{enumerate}

\subsection*{Source}
Andrew Wade, 2018.

\end{document}