Baguettes
- 4 cups cake flour
- 1 teaspoon dry yeast
- 2 cups warm water
- 2 teaspooons kosher salt
- In a small bowl dissolve yeast in 1/2 cup warm water using a fork. Set aside for 10 minutes.
- Combine flour and salt. Add yeast mixture, stir in remaining 11/2 cup water. Mix until sticky enough to knead. Knead for 6-10 minutes; dough should be sticky and smooth. Put in a bowl, cover with a damp tea cloth, and let rise at room temperature until doubled in volume.
- Punch down and divide into 4 pieces. Roll each into a ball and shape into a baguette. Transfer to slightly greased baking sheet (I use a special baguette-shaped baking pan) and let rise until nearly doubled). Brush with mixture of one beaten egg and one TB water. Score.
- Pour two cups of hot water in a pan and place in preheated 450u0b0 F oven. Bake the baguettes for 15 minutes then lower temperature to 400u0b0 F and bake for 10 minutes until golden brown. Remove and cool on a rack before slicing.
cake flour, yeast, water, kosher salt
Taken from www.epicurious.com/recipes/member/views/baguettes-50047576 (may not work)