Baguette

Ingredients

• 1 teaspoon active dry yeast
• 1 teaspoon sugar
• 1 1/2 cups water (105-115 F)
• 2 1/2 teaspoons salt
• 4-4 1/2 cups unbleached all purpose flour

Directions

1. 1

   In large bowl, sprinkle yeast and sugar over warm water and let stand until foamy (about 5 minutes) With wooden spoon, stir in 2 cups flour until combined.

2. 2

   Stir in salt and 2 cups remaining flour until mixture forms a stiff dough.

3. 3

   On a lightly floured surface, knead dough with lightly floured hands (8 minutes or until smooth and elastic), kneading in enough of remaining 1/2 cup flour to keep dough from sticking.

4. 4

   Transfer dough to a lightly oiled deep bowl covered with plastic wrap until doubled in bulk (about 1 1/2 hrs.) Preheat oven to 400 F.

5. 5

   Punch down dough and form into a long slender loaf.

6. 6

   (21 inches long and 3 inches wide) Put loaf diagonally on a lightly greased large or 17" x 14" baking sheet and let rise uncovered for about 30 minutes.

7. 7

   Baguette may be made up to this point 4 hours ahead and chilled.

8. 8

   Make 3-4 diagnal slashes on loaf with sharp knife and lightly brush top with cool water.

9. 9

   Bake loaf on middle rack 30 minutes or until golden and transfer to rack to cool.