French Baguettes

HOW TO MAKE IT :

FRENCH BAGUETTE DOUGH

1. In a large mixing bowl, combine yeast, water, and salt.
2. Add flour and mix with a wooden spoon until all of the flour is incorporated. The dough should be sticky.
3. Cover with plastic wrap and let rise on the counter for 12 up to 20 hours. The dough will be bubbly and sticky.
4. Pour the dough onto a lightly floured work surface. Dust the top of the dough with a little flour as well. Using floured hands, shape the dough into a rectangle and cut it into four equal pieces.
5. Gently roll each piece into a long loaf to about 10 inches long and 1½ inches in diameter.
6. Prepare two large baking pans with parchment paper. Generously sprinkle flour on the parchment.
7. Transfer the dough to the floured parchment paper. Place two loaves on each pan.
8. Dust the tops of the loaves with more flour and cover loosely with plastic wrap.
9. Allow the dough to rise on the counter for 1-2 hours (or until doubled).

BAKING FRENCH BAGUETTES

1. When ready, adjust the positions of the baking racks in your oven to the middle and bottom positions.
2. Preheat your oven to 550°F, or as high as your oven will go.
3. Once the oven has preheated, fill a 9×13-inch baking dish with water and place it on the bottom rack.
4. Using a sharp knife that has been sprayed with nonstick cooking spray, cut 3-4 angled slashes into the top of each loaf.
5. Spritz the loaves with water and place them in the preheated oven. Bake for 15 minutes, spritzing and rotating the pans every 5 minutes.
6. When done baking, the baguettes should be dark golden brown and sound hollow. Let loaves cool completely before serving.