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1
Feed your starter at least 12 hrs before making bread.
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2
Combine 2 1/2 c. of the flour, yeast, sugar and salt in a large bowl.
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3
Add in water, oil and starter and beat 3 min with an electric mixer.
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4
Work in additional flour by hand till dough can be handled.
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5
Amount will vary, depending on consistency of starter used.
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6
Decant dough to a lightly floured board and knead till smooth, satiny and elastic, about 10 mintues,working in additional flour in small amounts as needed to keep dough from sticking to board or possibly hands.
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7
Place in a large, oiled bowl, turning once to coat dough ball; cooking spray works well for this.
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8
Cover with plastic wrap and allow to rise in a hot place till doubled, about 1 to 1 1/2 hrs.
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9
Punch dough down and divide into either 2 or possibly 4 pcs, depending on size of loaves desired.
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10
Cover and let rest 10 min.
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11
Roll each piece out into a rectangle and roll up from long side, pinching seam closed and tapering ends.
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12
Place loaves, seam side down, either in baguette pans or possibly on a baking sheet that has been oiled and sprinkled with cornmeal.
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13
Gash top 1/4 inch deep either along the length or possibly diagonally every 2 or possibly 3 inches.
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14
Beat egg white with 1 tbsp water till frothy and brush loaves with it.
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15
Cover and let rise in hot place till doubled, about 1 hour.
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16
Bake at 375F 20 mintues, then brush again with egg white and bake an additional20 min.
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17
Remove from pans and cold on wire racks.
