• Sift the flour. We do this with the help of a strainer.
• Once screened, mix it with 240 ml of water and salt. Knead well until you get a homogeneous mixture with the dough to make a ball.
• Place the mixture in a bowl and cover it with a cloth. Let stand for 30 minutes at room temperature.
• Add the fresh yeast to the remaining 60 ml of water and the sugar in a glass or bowl and let stand for 15 minutes in a warm place. After the resting time, add the yeast mixture with the water to the dough and knead again. Let stand covered with a cloth in a dry and warm place for about 2 hours.
• After this time, divide the meat into two equal balls, add a little flour on a flat surface, knead the dough with a rolling pin, flattening it, and preventing air bubbles from forming.
• Stretch to achieve a rectangular size of 25 long x 20 cm wide.
• Spiral up the longest part, squeezing the end a little to seal the roll, thus forming the bar. Do the same with the other half of the dough.
• Make cuts on the top of the baguette and let stand again for about 25 minutes in a dry place.
• Preheat the oven to 200 ° C, line a tray with vegetable paper, place the baguettes on the paper and bake about 25 to 30 minutes until golden brown.

Enjoy your meal!