Classic Baguettes

To make the starter: Mix together the first three ingredients to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The starter should have expanded and become bubbly.

To make the dough: Mix and knead the starter together with the remaining ingredients to make a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough.

Place the dough in a lightly greased medium-sized bowl, cover the bowl, and let the dough rest and rise for 45 minutes.

Gently deflate the dough and fold its edges into the center, then turn it over in the bowl before letting it rise for an additional 45 minutes, until it's noticeably puffy.

Turn the dough out onto a lightly greased work surface. Gently deflate it, and divide it into three equal pieces. Round each piece of dough into a rough ball by pulling the edges into the center. Cover with greased plastic wrap, and let rest for at least 15 minutes; or for up to 1 hour.

Working with one piece at a time, flatten the dough slightly then fold it nearly (but not quite) in half, sealing the edges with the heel of your hand. Turn the dough 180 degrees and repeat the flattening and folding two more times.

With the seam side down, cup your fingers and gently roll the dough into a 16" log. Taper each end of the log slightly to create the baguette's typical "pointy" end.

Place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or pans; or into the folds of a heavily floured cotton dish towel (or couche). Cover them with lightly greased plastic wrap, and allow the loaves to rise until they're slightly puffy. The loaves should certainly look lighter and less dense than when you first shaped them, but won't be anywhere near doubled in bulk. This should take about 45 minutes to an hour at room temperature (about 68°F).

Preheat your oven to 450°F. Gently roll the baguettes onto a parchment so they're seam-side down. Score and bake (with steam, if possible) for 24 to 28 minutes.