Baguettes

Ingredients

3 1/4C                AP flour

1 1/2t                 Coarse sea salt

1 T                     Dry active yeast

1 C                     Filtered water, at room temperature

Special Equipment Required: Baguette Baker

Directions 
In a large bowl use a fork to mix together flour, coarse sea salt, yeast, and water.

Knead the dough for 5 minutes, until smooth.

Cover with a damp towel, and allow to rise for 40 minutes.

Pour out from bowl onto a floured surface, and knead out into a roll.

Divide into 3 even sections.

Roll each section in a tube as long as the grooves on the baguette baker, pinching down the bottom of each roll to form a slight crease.

Heat the baker to 450F

Cut strips of parchment paper to fit into the grooves of the baker, and sprinkle with corn meal

Place the rolls on top of the parchment

Allow to rise for another 30 minutes.

Use a food brush or mister to lightly coat the tops of the bread with water – this will help in giving them a rustic caramel color –

Slash each roll two or three times diagonally.

Place the rolls into the baker

Replace the top, and pop in the oven for 25 minutes.

Remove cover, baking for a final 5 minutes or until the baguettes are golden brown.

Remove, allow to cool, and devour as is or with your choice of toppings and fillings.