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1
Dissolve yeast in 2-1/2 cups water for ten minutes.
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2
Add salt to 2 tsp.
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3
water and let dissolve.
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4
Add 4 cups bread flour to yeast water.
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5
Gently stir together with a spoon until flour is mostly worked in and difficult to stir.
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6
Cover hands lightly with flour and begin to work dough with hands.
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7
Knead for around 4 minutes on a flour covered surface.
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8
Add salt water mixture; knead in quickly.
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9
Add remaining 2 cups flour, 1/2 cup at a time, and knead flour into the dough.
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10
Knead vigorougly for five minutes.
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11
Place in bowl that has had a small amount of cooking oil rubbed against the sides to prevent sticking.
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12
Cover with plastic wrap and let sit 2 hours in a warm place.
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13
Remove from bowl.
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14
Knead for 2 minutes on floured surface.
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15
Place back in bowl, cover with plastic wrap and let sit for 1-1/2 hours.
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16
Remove from bowl and divide dough into four equal sections.
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17
Knead each section into balls, then place each ball between your palms and roll into 12 to 14-inch baguettes.
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18
Place each baguette on a lightly greased baking pan.
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19
Cover with a kitchen towel and let rise for 1 hour.
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20
15 minutes before baking, preheat the oven to 450F.
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21
Place a small tray of water in the bottom of the oven (will evaporate and harden the tops of the baguettes).
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22
With a knife, make deep diagonal slices atop each baguette.
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23
Place in oven and bake for 25-30 minutes.
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24
Baguettes should be lightly browned on top and emit a hollow sound when knocking against the bottom of the loaf.
