French Baguettes

• 1 1⁄4 cups water
• 2 1⁄2 tsp dry yeast
• 3 3⁄4 cups bread flour
• 1 1⁄2 tsp salt

In a small bowl, sprinkle the yeast into 1 1⁄4 cups of the water and let stand for 5 minutes. Stir to dissolve. Mix the flour and salt in a large bowl. Make a well in the center of the bowl and pour in the dissolved yeast and water mixture.

Use a wooden spoon to draw some of the flour into the dissolved yeast. You only need to add enough of the flour to form a soft paste. Cover the bowl with a towel and leave to sponge until the mixture is frothy and risen, about 20 minutes.

Mix in the rest of the flour. Add the remaining water,  1 tablespoon at a time, as needed to form a soft, sticky dough.

Turn the dough out onto a lightly floured work surface and knead until soft, smooth, and supple, about 10 minutes. Try to avoid adding extra flour while kneading the dough.

Put the kneaded dough into a clean , oiled bowl and cover with a dish towel. Leave to rise in a warm place until doubled in size, about 1 1⁄2 hours.

Punch down dough, re-cover, and let rise for 45 minutes.

Punch down again, re-cover, and let rise until doubled in size for another 45 minutes.

Use a scraper or sharp knife to divide the dough into two equal pieces. Shape into two baguettes, each about 12 inches long. Place the loaves onto a floured baking sheet or baguette tray and  cover with a towel. Proof the baguettes until doubled in size, about 50 minutes.

Preheat oven to 475 degrees F. Score each baguette with several diagonal slashes across the top using a bread lame or very sharp knife. Bake in the preheated oven for 20–25 minutes, until golden and hollow sounding when tapped underneath.

Cool on a wire rack before slicing.