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1
Make the starter: In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, warm water, and yeast; mix to form a thin batter.
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2
Cover with plastic wrap, and let stand at room temperature for 12 to 16 hours; it should have tripled in size and then deflated (look for residue around the top of the bowl), and have a ripe, yeasty smell.
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3
Make the dough: Add the flour, 1/3 cup plus 2 tablespoons room-temperature water, and salt to the starter.
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4
Attach the bowl to the mixer fitted with the dough hook, and mix on low speed for 2 to 3 minutes.
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5
Raise the speed to medium, and beat until the dough is smooth and elastic, 2 to 3 minutes more.
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6
Using a plastic bowl scraper, turn out the dough onto a lightly floured work surface.
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7
Knead gently for 1 minute to thoroughly incorporate all ingredients.
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8
Place the dough in a large, lightly oiled bowl; cover with plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour.
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9
Return the dough to a lightly floured work surface, and pat into a rough oval.
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10
Fold in the following manner: Fold the bottom third of the dough up, the top third down, and the right and left sides over, tapping the dough after each fold to release excess flour, and pressing down to seal.
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11
Using the outer edges of your palms, gather the dough and flip it over, seam side down; pat to dislodge excess flour.
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12
Return the dough (still seam side down) to the mixing bowl.
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13
Cover with oiled plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour.
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14
Using the bowl scraper, return the dough to a lightly floured work surface.
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15
Pat into a round, and divide into two equal pieces.
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16
With lightly floured hands, gently shape each piece into a rough oval, handling the dough carefully to avoid deflating the air pockets.
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17
Cover with plastic wrap, and let rest, undisturbed, for 15 to 20 minutes.
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18
(This will relax the dough so it is easier to stretch.)
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19
Sprinkle a large wooden peel (or the flat side of a heavy baking sheet) with cornmeal.
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20
Set one piece of the dough on a floured work surface.
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21
With your palm, press to flatten.
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22
With a long side facing you, fold the top third of the dough toward the center; press gently to seal.
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23
Fold the bottom third up, overlapping the first seam.
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24
Press down firmly with the heel of your hand at 1-inch increments along the seam.
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25
Starting at the middle and working toward the ends, roll the log until it is about 16 inches long.
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26
Place the loaf, seam side down, on the prepared peel.
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27
Repeat with the other piece of dough.
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28
Cover loaves loosely with plastic wrap, and let rise until puffed, about 30 minutes.
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29
Meanwhile, place a baking stone on the floor of the oven.
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30
Preheat the oven to 450F.
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31
Using a lame or a razor blade, make three or four shallow slashes diagonally down the length of each loaf.
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32
Slide the formed loaves onto the stone, taking care to maintain their shape as much as possible.
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33
Bake until golden brown, 30 to 35 minutes.
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34
Transfer the baguettes immediately to a wire rack to cool completely.
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35
This bread is best eaten the day it is baked, but it can be kept wrapped in plastic at room temperature for up to 1 day or frozen, wrapped in plastic and aluminum foil, for up to 3 weeks.
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36
After being shaped into an oval on a floured surface, the top third of the dough is folded toward the center.
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37
The bottom third is then folded up and over the first fold, and sealed with the heel of the hand at 1-inch increments.
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38
The log is rolled out by hand into a long, thin loaf of uniform thickness.
