Method

Make the dough

• Add the yeast and warm water to a mixing bowl and let it activate for 10 minutes
• Add flour and salt and mix dough
• Knead until smooth and let rise until doubled (~2 hours)

Form

• Punch down and divide into 4 loaves
• Line a baking sheet with a silicon baking mat and dust with corn meal where the baguettes will go (not too much, this will go into the oven)
• Form dough ball into a log, and roll from the middle out until it’s the shape you want
• Transfer to the prepared baking sheet
• Dust the tops of the baguettes with some flour and very lightly drape over the loaves
• Let rise covered with plastic almost doubled (1–2 hours)

Bake

• Preheat oven to 550°F (or as high as your oven goes)
• Put a pan of water on the bottom rack (or fill your water pan that’s already in it)
• Use scissors held vertically to create the slashes (make sure to push down any sharp points of dough)
• Mist with a spray bottle full of water before baking, at 5 minutes, and at 10 minutes during cooking time
• Bake for about 15 minutes or until well-browned
• Cool completely on a wire rack