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1
Mix the baguette dough using the instructions in the recipe.
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2
Divide the dough in half and use the other half for baguettes.
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3
Dust your work surface with flour and place the kneaded dough on the floured surface.
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4
Cover the dough with oiled plastic wrap and allow it to rise at room temperature (75 to 77 degrees F) for 1 hour.
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5
The dough will be soft but will not have doubled.
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6
Combine the sesame and poppy seeds in a small bowl.
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7
Pat the dough into an even 4 by 6 inch rectangle.
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8
Using a plant sprayer, generously mist the dough.
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9
Coat both sides of the dough completely with the seed mixture; make sure there are no bare spots.
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10
Gently brush the dough on both sides with olive oil and sprinkle it with kosher salt.
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11
Line 2 baking pans with parchment paper and oil the paper lightly.
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12
Stretch the rectangle so that it is a little longer.
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13
Using a dough cutter, cut the dough width-wise into twelve strips, almost 1 inch wide.
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14
Lift each stick, stretch it slightly so it's 8 inches long and lay it on the baking sheet.
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15
Place the sticks on the baking sheet with about 1 inch between them.
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16
Let rise for 30 minutes, until they become slightly puffy but not quite fully doubled.
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17
Thirty minutes before baking, preheat oven to 425 degrees F. Place a baking stone in the oven to preheat and place an empty water pan directly below the stone.
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18
Place the pan of bread on the baking stone.
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19
Quickly pour 1 cup of very hot water into the water pan and immediately shut the oven door.
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20
After about 1 minute, mist the sticks with water 6 to 8 times, then quickly shut the oven door.
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21
Mist again after 1 more minute.
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22
Bake for 15 minutes, then reduce the oven temperature to 375 degrees F and bake 8 to 12 minutes longer, until the sticks look golden brown and are getting crisp on the outside.
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23
Brush the hot bread sticks with a little olive oil if desired, then transfer them to a rack to cool for a few minutes before serving.
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24
Combine the yeast and the warm water in a small bowl and stir with a fork to dissolve the yeast.
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25
Let stand for 3 minutes.
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26
Combine the flours and salt in a large bowl.
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27
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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28
Move the dough to a lightly floured work surface and knead for 4 minutes.
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29
It should be supple and resilient, but not too smooth at this point.
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30
Let the dough rest on the work surface for 20 minutes, covered with plastic wrap or a light towel.
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31
(This rest period is the autolyse.)
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32
Knead the dough for 6 to 8 minutes.
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33
Don't overknead it: The dough should be smooth, stretchy, and resilient.
