Easy Baguettes

Yields: 2 baguettes

Ingredients:

3 ¼ cups all-purpose, unbleached flour (or 50/50 mixture of bread flour), divided into 1 cup and 2 ¼ cup portions, plus more for hands and pan

2 tsp instant yeast

2 tsp kosher salt

1.5 cups cool water

1 tbsp chopped fresh herbs, or 1 tsp dried (rosemary, thyme, and basil are best)

Olive oil or one egg for brushing

Cornmeal for dusting pan

Steps:

1. In a large un-greased bowl, stir yeast, salt, herbs (optional), and one cup of the flour together. Pour in the cool water and stir with a wooden spoon or rubber spatula until smooth, no lumps.

2. Gradually add in the rest of your flour, stirring until it becomes difficult and you need to work the dough with floured hands on a clean surface.

3. Knead until your ball of dough is smooth and sticky, but not so sticky it is wet.

4. Place your dough back into your bowl and cover with a kitchen towel or plastic wrap. Let rise at 2-3 hours at room temperature or outside, if it is warm. Dough should double in size.

5. Flour your hand and punch down the dough. Take a knife and separate the dough into two balls. (Optional: for best flavor, wrap the dough balls securely in plastic wrap, and let set in the refrigerator for up to 3 days before moving on to the next step.)

6. Lightly flour one large nonstick baking sheet with flour or cornmeal. Flour your hands and then shape your dough balls into baguettes (about 9x3 inches), placing one on each side of the sheet. (It’s ok if your baguettes deflate during this process.)

7. Loosely cover with your kitchen towel and allow to rest at room temperature for 45 minutes.

8. Preheat the oven to 475° F. When ready to bake, use a very sharp knife to score the bread loaves with 3 slashes, about 1/2 inch deep.

9. Brush the loaves with either olive oil or an egg wash.

10. Bake for 17-20 minutes or until the crust is golden brown. Bread is done when it sounds hollow when it is tapped. Cool for at least 5 minutes before slicing and serving.