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["Following your bread-machine method using the European, French, or dough setting.", "Combine the first 5 ingredients- start machine, in about 7-8 minutes sprinkle a few drops of the extra water in the corners of bread machine as needed to incorporate all of the flour- still keeping the dough very firm- there should be NO extra moisture in the machine.", "Remove dough from machine after the stirring and kneading cycle is done (about 25-30 minutes).", "Place the dough in large clean bowl,*drape a bread cloth over and place in oven with light on and oven door shut for about one hour, or until doubled*.", "Punch down, turn over and repeat from* as above, until doubled- about one hour.", "Punch down, turn out onto bread board, divide into two pieces.", "Roll each piece out into a rectangle just under 3/8"" thick by 5 inches wide by 14 inches long.", "Let rest a minute.", "Sprinkle a few drops of water on the rolled out dough and spread out to give the dough a little sticky to it when you roll it into the baguette shape.", "Roll up the dough into the baguette shape- PINCH the seam completely the length of the baguette.", "Sprinkle and spread a few drops of water on each baguette and roll the mixed toppings.", "Place each topped baguette into a fluted baguette tray lined with parchment paper.", "Proof in a draft free location- with the bread cloth draped over for about 45 minutes, or until doubled- the last 15 minutes preheat the oven to 440F.", "Make 5 slashes at a diagonal- this slashing step can be done half way through proofing if you are afraid of deflating the bread completely.", "Bake at 440F 18- 20 minutes on the middle rack, with a small Pyrex custard bowl of 2-3 ozs of water combined with a 1/2 teaspoons of vinegar placed on the oven floor or just pitch it at the oven floor like I do I havent broken a heating element yet."]
