French Baguette

Instructions

1. Activate the yeast
   In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let stand for 5-10 minutes until foamy and activated.
2. Make the dough
   In a large bowl, mix the flour and salt. Make a well in the center and pour in the activated yeast mixture. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a floured surface.
3. Knead the dough
   Knead the dough for 8-10 minutes until smooth and elastic. The dough should spring back when lightly pressed with your finger. Form into a ball.
4. First rise
   Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm place for 1-2 hours, or until doubled in size.
5. Shape the baguettes
   Gently deflate the dough and divide it into two equal pieces. On a lightly floured surface, pat each piece into a rectangle about 6×8 inches. Fold the longer side over itself (like a letter) and seal the seam by pinching. Roll gently to form a long rope about 14-16 inches long with tapered ends.
6. Second rise
   Place the shaped baguettes on a baking sheet lined with parchment paper and dusted with cornmeal. Cover loosely with a kitchen towel and let rise for another 30-45 minutes until puffy.
7. Prepare for baking
   Preheat your oven to 450°F (230°C) with a baking stone or inverted baking sheet inside. Place an empty metal pan on the bottom rack. Using a sharp knife or razor, make 3-4 diagonal slashes across the top of each loaf. Brush with egg white wash if desired.
8. Bake the baguettes
   Slide the baguettes (with parchment) onto the preheated stone or baking sheet. Quickly add 3-4 ice cubes to the hot pan at the bottom of the oven to create steam, and close the door immediately. Bake for 20-25 minutes until golden brown and hollow-sounding when tapped on the bottom. Cool on a wire rack before slicing.