In a large bowl, stir together flour, 1 cup of water, the yeast and salt
until thoroughly mixed, adding additional water if necessary Cover dough and
rest for 30 minutes.
Knead dough 5 to 7 minutes, or until its very smooth and has formed a cohesive
mass. This is easily done with an electric mixer, or in a food processor (for 90
seconds) using the dough blade, or in the bucket of a bread machine, transfer
dough to a lightly greased bowl, cover and allow it to rise at cool room
temperature (about 70 F) till doubled in bulk, about 1 ½ hours. Fold dough over
onto itself several times. Return it to the bowl, cover. and allow it to rise
till doubled in bulk again about 1 ½ hours)
Transfer the dough to a tightly greased work surface and divide it into 3
pieces. Stretch each piece into a 17 to 18-inch batard—a long, skinny loaf—and
place batards in lightly greased baguette pans. Drape loaves with lightly
greased plastic wrap and set aside till puffy, about 1 hour.
Preheat your oven to 450 F. the oven must be very hot when you put the bread in.
Put bread on the middle rack and quickly spray plain water into the oven. 6 or 7
sprays, with a spray bottle. Repeat spraying every 3 minutes for the first 10
minutes. Bake the bread 20 to 25 minutes, or until deep, golden brown. Remove it
from the oven, slip them off the pan and return them to the oven rack. Turn off
oven and crack door about an inch. Allow the bread to cool fully in the oven.
Yield: 3 crunchy batards, which must be eaten immediately.
