Baguettes ala Jacques Pepin

Step 1: Put the 4 1/2 cups flour, yeast, salt and water in a stand mixer bowl and mix with the dough hook for 2-3 minutes, until a smooth, elastic dough forms-alternatively,process the ingredients in a food processor for 45 seconds.

Step 2: Transfer the dough to a deep bowl-cover and let rise in a warm place for at least 4 1/2 hours or until doubles and light.

Step 3: Break down the dough by bringing the outer edges into the center of the bowl and pressing down to release the air inside-then form the dough into a ball.

Step 4: Sprinkle the work surface with 2 Tb of remaining flour and place the dough on top and press down to form it into a rectangular shape.

Step 5: Cut the rectangle into 4 equal strips and roll each strip under your palms into an 18 inch length.

Step 6: Line a baking sheet with parchment or a non-stick mat ( silpat)and sprinkle with cornmeal-place the dough on the sheet and let the baguettes rise, covered with an upside-down plastic box or roasting pan, in a warm place, x 1 hour.

Step 7: Preheat the oven to 425F.

Step 8: Sprinkle the tops of the risen loaves with the remaining 1/2 Tb flour. Cut 4 diagonal slits in each loaf and place in the oven. Using water in a spray bottle, mist the inside of the oven to create steam and immediately close the door-repeat this in 3 minutes.

Step 9: Bake the baguettes for 35 minutes or until brown and crusty.

Step 10: Cool the baguettes for at least 45 minutes before slicing.