French Bread

PREPARATION

• Proof the yeast by pouring 2œ cups warm water in a large mixing bowl and stirring in the yeast and up to œ cup flour. Let sit 5 to 10 minutes, until the mixture begins to bubble and smells yeasty.
• Stir in 1 cup of flour at a time, mixing in each with a long wooden spoon or bread whisk. The longer the dough is mixed, the better developed the strands of gluten will be, resulting in a higher, lighter loaf. When almost all the flour has been added, mix in the salt until the well incorporated and tacky.
• Turn the dough out onto a floured surface and knead 5 to 10 minutes, until it is evenly incorporated and feels soft and elastic. Place the dough into a large, clean mixing bowl and cover with oiled plastic wrap.
• Place the dough in a warm place and let it rise 1œ hours, until the dough has doubled in size. Punch down the dough and flip it over to keep it evenly moist. Cover again with oiled plastic wrap and refrigerate overnight to rise again.
• Remove the dough from the refrigerator and let come to room temperature. Turn the dough out on a floured surface. Using a very sharp knife, slice the dough into 4 equally weighted pieces.
• Place a pizza stone or upside-down baking sheet in the oven and preheat to 450 degrees.
• Using floured hands, gently shape a piece of dough into a 1-inch thick rounded rectangle about the size of a standard business envelope.
• Fold the side of the rectangle closest to you up as if folding a letter into thirds, pressing the dough together to push out any air bubbles. Gently roll the dough back and forth with your hands, securing the shape. The dough will start to lengthen.
• Fold the top third of the dough into the bottom third, pressing the dough together to push out any air bubbles. Gently roll the dough into a long tube until the desired baguette length is reached. Tuck the ends under to shape them, if necessary.
• Place the baguette on a baguette rising pan or a clean, floured kitchen towel. Repeat the folding method with the remaining pieces of dough, leaving 2 to 3 inches between each loaf on the towel. When all the baguettes are formed, pull the extra fabric between each loaf straight up, creating a small barrier between each loaf and creating a small trough where each loaf can rise. Use a very sharp knife to slice 3 to 4 slits in the top of each loaf to release any air. Cover the loaves with oiled plastic wrap and let rise 20 minutes.
• Fill an oven-safe dish with 10 to 12 ice cubes and place on the bottom of the hot oven. This will provide the steam that will create a crisp crust for the baguettes.
• Place the baguette rising pan in the oven. If using the towel method, flip a baking sheet over, and line the bottom with parchment paper and dust with flour. Using floured hands, gently move the baguettes onto the parchment paper. Then slide the paper onto the hot pizza stone or baking sheet. Bake 20 to 25 minutes, until the baguettes sound hollow when tapped and are a light brown. Use for banh mi. Baguettes wrapped in plastic wrap will keep 3 to 5 days.