French Baguettes

In a large bowl, combine all ingredients. Strech and fold for about 10 minutes. Form dough into a ball. Cover and refrigerate for 14 hours.

Turn dough out onto a floured workspace. Form into a rectangle and cut into 3 pieces.

Place dough onto parchment paper and form into loaves, spray with nonstick cooking spray and cover with plastic wrap. Let dough rest for 45 minutes.

Strech and roll dough into desired lengths. I usually stretch mine to about 15 inches. Cover again and allow to proof for 30-45 minutes. While dough proofs, preheat oven to 500 degrees with a baking stone in the middle to upper portion of the oven. Fill a pan with hot water and place the pan under the baking stone for steam.

Just before baking, score the loaves, make 3 cuts with a bread lame, razorblade or sharp knife. Place baguettes in the oven by sliding the off the parchment onto the baking stone. Reduce the oven to 450 degrees and bake for 15 minutes, then rotate and bake for 8-15 minutes. Watch baguettes closely while baking as not all ovens bake the same. My electric oven bakes them 23 minutes total time.

Enjoy!