Traditional Artisan Style Baguette Rustic French Bread

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A traditional country-style french bread, made the old-fashioned way (although you can use the bread-machine if you wish). The result is a lovely full-flavored loaf with a wonderful crust. Best eaten the same day. Makes 2 baguettes.

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Steps

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Place the yeast , honey and warm water in a large bowl and let stand until foamy , about 5 minutes.

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In a separate bowl , whisk together the salt and the flour.

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Use a wooden spoon to stir 2 cups of the flour mixture into the yeast mixture.

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Stir in the remaining flour mixture.

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Turn out onto a lightly floured work surface.

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Knead with floured hands until dough is smooth and elastic , about 5-7 minutes.

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Add a little flour , 1 tablespoon at a time as necessary , to prevent dough from sticking.

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Place in an oiled bowl , turning once to coat.

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Cover with plastic wrap and leave to rise until doubled in bulk , about 1 1 / 2 hours.

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Preheat oven to 400f degrees.

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Gently punch dough down to deflate it and shape into two oblong baguettes.

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Dust tops lightly with flour and place on a lightly greased baking sheet.

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Let rise uncovered for 30 minutes.

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Use a serrated knife to cut 3-5 small diagonal slits across the tops of the baguettes , and lightly sprinkle with cool water.

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Bake in the middl.

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Ingredients

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active dry yeast, honey, warm water, sea salt, unbleached all-purpose flour