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In a large mixing bowl stir together the cool water and yeast. Let stand about 3 minutes or until mixture looks creamy. With a freestanding electric mixer or by hand with a spoon, beat in 3 to 4 cups of flour, a little at a time, mixing on low speed at first and then on medium speed. (This will take about 10 minutes.) Sprinkle 2 tsp salt over the dough during the last mixing.
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Using a spoon, stir in as much of remaining flour as you can. Turn onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes). Shape dough into ball. Place in large greased bowl; turn once. Cover with plastic wrap; let rise in a warm place until double (1 ½ to 2 hours). (Or, cover and refrigerate overnight.)
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Punch dough down; knead gently in bowl just a few strokes. Cover; let rise again until nearly double (45 to 60 minutes in a warm place or 1 ½ hours to 2 hours in refrigerator). Punch dough down again. Turn out onto a lightly floured surface. Divide into 4 equal portions. Cover and let rest for 10 minutes. Meanwhile, grease 4 baguette pans or 2 large baking sheets; set aside.
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To shape loaves, work with 1 portion of dough at a time, leaving others covered. Flatten 1 portion with heel of your hand to about 8x4 inch rectangle, pressing out air bubbles as you go. Bring up long edges; pinch to close seam. Pat flat again; repeat pinching and stretching to make a 17 inch long loaf that is about 2 inches in diameter. (If dough becomes too bouncy and shrinks back as you work with it, let it rest for 5 to 10 minutes and continue with another portion of dough. The dough will be easier to shape after it rests.) Place each loaf, seam side down, in a prepared baguette pan or place loaves 3 to 4 inches apart on prepared baking sheets. Cover with kitchen towel; let rise in a warm place until nearly double (45 to 60 minutes).
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Adjust 2 oven racks so that 1 is in the lowest position and the other is in the middle of the oven. If you want the bread to have an extra-crisp crust, place boiler pan on the bottom oven rack while the oven preheats to 400F. When the pan is hot, carefully pour about 1 cup of hot tap water into the pan in the oven. Be careful of the hot steam.
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With a sharp knife or clean razor blade, cut 4 or 5 diagonal slashes in each loaf; about ¼ inch deep. Combine egg white and 2 tablespoons of water; brush on loaves. Dust with additional flour and/or sprinkle with sesame seed or wheat germ.
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Place bread in the oven on middle rack. (If you don’t have room to bake all the loaves at once, cover others and place in refrigerator; remove 10 minutes before baking. Repeat heating broiler pan and adding water for each batch). Bake in 450 F oven for 20 to 25 minutes or until golden and sounds hollow when tap tops. (The water in the broiler pan will evaporate after about 10 minutes of baking time; remove dry pan to avoid warping.) Transfer loaves to wire racks; cool completely. Serve within 12 hours.