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1
Refer to Recipe #309834 for instructions to prepare the dough necessary to make the baguette.
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2
Preheat Oven to 450 degrees with a baking stone placed on the middle rack.
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3
Place an empty broiler try on any other shelf that won't interfere with the rising bread.
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4
With wet hands, pull up one end of the refrigerated dough (Recipe #309834).
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5
Using a serrated knife, cut off a 1-pound, or grapefruit-size, piece of dough.
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6
Lightly dust the ball of dough with flour and shape into a ball by stretching the surface of the dough around to the bottom on all sides, rotating the ball a quarter-turn as you go.
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7
Once it's cohesive, begin to stretch and elongate the dough, dusting with additional flour as necessary.
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8
You may find it helpful to roll it back and forth with your hands on a flour-dusted surface.
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9
Form a cylinder approximately 2 inches in diameter.
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10
If the loaf will not fit on your pizza peel or stone, cut it in half to make two smaller baguettes.
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11
Place the loaf/loaves on a pizza peel covered with whole wheat flour (do not use cornmeal as it's flavor is too strong for baguettes) and allow to rest for 20-30 minutes.
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12
After the dough has rested, paint water over the surface or the loaf using a pastry brush.
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13
Using a serrated bread knife slash the top with longitudinal cuts that move diagonally across the loaf.
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14
Slide the loaf directly onto the hot stone.
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15
Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door.
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16
Bake for about 25 minutes or until deeply browned and makes a hollow sound when 'thumped'.
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17
Allow to cool on a rack before cutting.
