Laurie Colwin'S Bread

1. 1

   In a large bread bowl mix the flours, salt, and germ.

2. 2

   Mix the yeast with the liquids. You may use more water than milk to equal 1 1/2 cups, if desired.

3. 3

   Pour the liquid into the flour and stir. The dough should not be dry or sticky, but tend to sticky. If too sticky, add a little more flour.

4. 4

   Knead the dough well, roll in flour, and put in a warm bow. Leave in a cool, draft-free place and go about your day.

5. 5

   When you get home, punch down the dough and knead it well. Roll again in flour and forget it until convenient.

6. 6

   Sometime later, punch dough down again. Give it a final kneading. Shape into a baguette, slash the top with four diagonal cuts, brush with water and let proof for a few minutes, if you have the time.

7. 7

   Bake at 450 for 30 minutes. Turn the oven to 425 and bake another 20 minutes.

No additional tips available.