Authentic Artisan Baguettes

Directions

1. 1
   {"0":"Combine yeast & warm water, stir, & let stand for 3 minutes. Combine flour & salt in separate bowl. Pour in yeast mixture & the cool water. Mix w\/ hands. Place baguette dough on floured kneading surface & knead until dough is supple but not too smooth. This will take about 4 minutes. (Use minimum of additional flour).","2":"Cover dough w\/ towel & let rest for 20 min.","4":"Knead for 6 minutes until dough is smooth\/stretchy. Place in oiled bowl, coat, cover w\/ towel. Let rise until doubled (about 2 hrs.).","6":"Push the dough down gently & fold over itself. Shape into a ball; cover, & rise again until doubled. Place dough on lightly floured surface, divide into thirds, & stretch the first piece into a rectangle. Leave large bubbles in dough. Fold top down & bottom up, like a letter. Roll the loaf to shape into a log. Press lightly to seal the seam. Fold dough over by a third 3 times, seal length of the loaf, then repeat. Aim at drawing the skin tight over the surface but leave some bubbles.","8":"Seal the skin w\/o tearing or deflating. Set aside. Shape the other 2 pieces.","10":"Roll each baguette back & forth until each loaf is longer. Put the loaves on a baguette pan or on a lightly floured baking sheet lined w\/ parchment paper. Cover w\/ a floured cloth & rise for half an hour or until loaves are plump but not doubled.","12":"While dough is rising, heat oven to 500\u00b0. If using baking stone, place it in oven to preheat. Place an empty water pan under the stone.","14":"Cut slashes on the top of each baguette, running vertically. Don't deflate the loaves when cutting. Mist the loaves w\/ a mister or plant sprayer.","16":"Place the baguette pans in the oven, or slide the loaves onto the heated baking stone.","18":"Pour cup of very hot water into the water pan. Close door. 1 min. later, mist loaves & the oven walls. Close door. Mist again in 2 minutes.","20":"Bake for about 10-12 minutes, then reduce the oven temperature to 400\u00b0. Bake 25 min. or longer until the loavs are golden brown. Cool on a rack."}