French Baguette

Ingredients For 4 smaller or 2 large baguette:

1/4 tsp dry active yeast (I used Fleischmann’s Rapid Rise Yeast)
(Note: if you want to use a traditional bread technique, add the whole package of yeast (2 1/4 tsp) and proceed as usual)
1 1/2 cups water (325 grams)
1 3/4 tsp salt
18 oz by weight all-purpose flour (500 grams), about 4 cups
– Mix dough and let rise 12-14 hours or until doubled
– Punch down and shape loaves, let rise covered with floured plastic 1 to 1/2 hr or until almost doubled
– Bake at 550 F. about 15 minutes or until well-browned
– Spray with water before baking, at 5 minutes, and at 10 minutes during cooking time

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