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1
In a small bowl dissolve yeast in 1/2 cup warm water.
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2
Stir with a fork.
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3
Set aside for 10 minutes.
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4
Combine the flour and salt.
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5
Add the yeast mixture, and stir in the remaining 1 1/2 cups water.
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6
Mix the dough until it is sticky enough to knead.
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7
On a lightly floured board, knead for 6 to 10 minutes; the dough should be sticky and smooth.
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8
Put the dough in a bowl, cover with a damp tea towel, and let rise at room temperature until doubled in volume, about 1 hour.
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9
Punch down the dough and divide into 4 pieces.
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10
Roll each into a ball and shape into a baguette.
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11
Transfer the loaves to a lightly greased baking sheet or baguette pan and let rise until nearly doubled.
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12
(I use 2 baking sheets, with 3 smaller loaves per sheet).
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13
Preheat the oven to 450 degrees.
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14
Brush the baguettes with the egg-water mixture.
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15
Score the loaves diagonally across the top with a sharp knife.
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16
Pour 2 cups of hot water into a pan and place in the preheated oven next to the baguettes to provide moisture.
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17
Bake the baguettes for 15 minutes, and then lower the temperature to 400 degrees and bake for 5 to 10 minutes more, until golden brown.
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18
Remove from the oven and cool on a rack before slicing.
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19
Occasionally I burn the bottom of the bread, in which case I scrape it off with a sharp serrated knife and it remains my secret!
