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Preparation Time: 4:00
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In a large bowl, combinestarter, water, yeast, sugar, salt, and 1 c. of flour.
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Set aside in hot place for about 15 min to proof.
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Add in remaining flour and knead dough till smooth and elastic.
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Cover with bowl and allow to double (about 1 1/2 hrs).
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Punch down dough and divide in half.
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Shape dough into two baguettes by first rolling dough into a large rectangle, then roll rectangle into loaf (tuck ends underneath loaf), place on baking sheet and allow to double again.
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With a very sharp knife, make a slit down each loaf.
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Bake in a pre-heated 375-degree oven for 30 min, Test for doneness by tapping on loaf; it should sound hollow.
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For a crispy crust, periodically spray water, with a hair sprayer, into the oven while loaves are baking.
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DARK RYE: Substitute 3 c. of rye flour for 3 c. of the all purpose flour.
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Add in 2 Tbsp.
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of caraway seeds to the batter, along with 1 c. of dark molasses, and 2 Tbsp.
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of powdered cocoa.
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Substitute brown sugar for the plain sugar.
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Reduce water by 1/4 c.. RAISIN-CINNAMON: Add in 2 slightly beaten Large eggs to the batter, after proofing.
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Roll each half of dough into a large rectangle.
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Sprinkle each rectangle with a mix of, 1/4 c. sugar and 1 Tbsp.
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of grnd cinnamon.
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Sprinkle each half with 1/2 c. of raisins.
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Carefully roll each rectangle as you would to shape a baguette.
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tuck the ends underneath the loaf.
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Allow to rise till doubled, don't split tops of loaves.
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After baking brush loaves with melted butter.
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GARLIC-CHEESE: Add in 1 c. of grated parmesan cheese to batter.
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Mince 6 cloves of garlic, add in to batter.
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After splitting tops of loaves, carefully pour 1 Tbsp.
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of garlic butter on the top of each loaf.
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For a cheesier loaf, before rolling rectangle into baguette, sprinkle with 1/2 c. of grated cheddar cheese.
