Baguettes

720 g bread flour

2 t salt

1/2 t instant yeast

2 C water, 90-105° F

nonstick spray

semolina or cornmeal

In a large bowl, weigh out bread flour.

Add salt and yeast; drizzle in water.

Knead just long enough to make a shaggy dough.

Place dough in a lightly greased bowl.

Cover and let rest, folding dough several times within the hour.

Let rest a second hour and fold at the end of the hour.

Cover and refrigerate overnight.

The next day, let dough come to room temp.

Transfer dough to a lightly oiled surface.

Shape dough into six 10" x 4" ovals.

Fold each oval lengthwise and seal the edges with the heel of your hand.

This should yield six 13" baguettes.

Grease 2 Emile Henry baguette pans and sprinkle with semolina.

Place baguettes, seam side down, into pans.

Cover and let rise 90 mins or until very puffy.

Preheat oven to 450°.

Right before baking, remove lid and slash baguettes.

Spritz baguettes generously with water.

Bake 25 mins and remove lid.

Continue baking at least 10 mins or until golden.

Let baguettes cool on a wire rack.

kingarthurbaking