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1
Combine the yeast and the warm water in a small bowl and stir with a fork to dissolve the yeast.
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2
Let stand for 3 minutes.
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3
Combine the flours and salt in a large bowl.
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4
Pour the cool water and the yeast mixture over the flour, and mix with your fingers to form a shaggy mass.
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5
Move the dough to a lightly floured work surface and knead for 4 minutes.
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6
It should be supple and resilient, but not too smooth at this point.
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7
Let the dough rest on the work surface for 20 minutes, covered with plastic wrap or a light towel.
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8
(This rest period is the autolyse.)
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9
Knead the dough for 6 to 8 minutes.
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10
Don't overknead it: The dough should be smooth, stretchy, and resilient.
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11
Place the dough in a lightly oiled bowl, turn it in the bowl to coat with oil, and cover it with plastic wrap.
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12
Let rise at room temperature ( 75 to 77 degrees F) for 1 1/2 to 2 hours, or until nearly doubled in volume.
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13
Gently deflate the dough and fold it over itself in the bowl.
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14
Reshape it into a ball and cover with plastic wrap.
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15
Let it rise for 1 1/4 hours or until it has nearly doubled again.
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16
Gently deflate the dough again, reshape into a round, cover, and let rise for about 1 hour.
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17
Place the dough on a very lightly floured surface and divide it into 3 equal pieces (about 10 ounces each).
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18
Gently stretch one piece into a rectangle, leaving some large bubbles in the dough.
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19
Fold the top third down and the bottom third up as if you were folding a business letter.
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20
Now form the loaf into a log by rolling the dough over from left to right and sealing the seam with the heel of your palm.
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21
Fold the dough over about 1/ 3 of the way each time, seal the length of the loaf, then repeat.
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22
You want to gently draw the skin tight over the surface of the baguette while leaving some air bubbles in the dough.
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23
Seal the seam, being careful not to tear the skin of the dough or deflate its airy structure.
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24
Set aside on the work surface to relax before elongating it, and repeat the shaping process with remaining pieces of dough.
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25
Now elongate each baguette, starting with the first one you shaped, by rolling it back and forth on the work surface.
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26
Begin with both hands over the center of the loaf and work them out to the ends until the loaf reaches the desired length.
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27
(Don't get carried away, or the baguettes won't fit in your oven!)
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28
Place the finished loaves on a peel or upside down baking sheet lined with parchment paper and generously sprinkled with cornmeal or on a baguette pan.
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29
Cover the loaves with well oiled plastic or a floured cloth and let rise for 30 to 40 minutes until the loaves are slightly plump but still not doubled in volume.
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30
The final rise is short, because you want the baguettes to be slightly under proofed; this will give them a better oven spring, resulting in loaves with a light, airy crumb and more flared cuts.
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31
Thirty minutes before baking, preheat the oven to 500 degrees F. Place a baking stone in the oven to preheat, and place an empty water pan directly under the stone.
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32
Use a very sharp razor blade or lame to make 3 to 5 slashes, depending on the length of your loaves, on the top of each baguette.
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33
The cuts should run from one end of the loaf to the other, rather than across it, and the blade should be held at a 30 degree angle to the loaf so that the cuts pop open in the oven.
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34
Be careful not to press down too hard, or you may deflate the loaves.
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35
Using a plant sprayer, mist the loaves.
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36
Gently slide the loaves onto the preheated stone, or place the baguette mold in the oven.
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37
Pour 1 cup of very hot water into the water pan and quickly close the oven door.
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38
After 1 minute, mist the loaves and oven walls 6 to 8 times and close the door.
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39
After 2 more minutes, spray the loaves and the oven walls again.
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40
Bake for 12 minutes, then lower the oven temperature to 400 degrees F and bake for 25 to 30 minutes longer until the loaves are golden brown and crisp.
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41
Move them to a rack to cool.
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42
Enjoy your baguettes still slightly warm with some soft, ripe French cheese and a glass of wine.
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43
Note: If cake flour is not available, you can use the same amount of unbleached allpurpose flour, but cake flour will give the baguette a lighter texture.
