Knead the dough very well to incorporate lots of air.
Leave the dough to rise to 1.5 to 2 times in bulk. Punch down lightly so that you don't eliminate all the accumulated gases inside, and divide into portions. Roll each portion into a ball and leave to rest for 10 minutes or so.
Form each ball into a long and thin French bread shape.
Line up the rolls so that they don't touch on oven sheets lined with kitchen parchment paper. Leave to rise again to 1.5 to 2 times their original size.
When they have risen, score each roll on top once down the middle.
After slashing the tops, put the butter in a plastic bag, and squeeze out a thin line on each roll (or use margarine). Mist generously with water, and bake for 15 minutes in a 250°C oven.
I recommend eating them fresh out of the oven.
Here's another batch of them.
Baked for 15 minutes at 220°C on the bottom rack of the oven.
Here's one I made another day.
Spread lots of marmalade on top.
Try them dipped in soup.
Story Behind this Recipe
I wanted to make a smaller version of baguettes so I could enjoy their texture in a smaller size.