Forming a Baguette

By altschiller

Ingredients

• 1 recipe baguette dough

Preparation

Step 1

dough into the center to form a spine. Repeat with the other long edge, pressing into the center to form a spine. Cut the dough in half crosswise. Dust a baking sheet or 10-inch, well-seasoned cast iron pan with corn meal and additional flour.

Re-flour the surface, then working with one piece of dough at a time fold the outer edge into the center, pressing to form a spine. Repeat with the remaining edge of dough. Continue to fold and press the dough, stretching it as you go, until it is the length of the baking sheet. Transfer the dough to the baking sheet, seam-side-down. Repeat with the remaining piece of dough. Flour the surface of the baguettes, then loosely drape with a kitchen towel. Let the dough rise for a second time in a draft-free place at warm room temperature until doubled, about 45 minutes more.

Dust the surface of the dough with flour, then using a razor blade, make slashes in the top of the baguettes. Place a small ice cube in the bottom of the oven, then bake the bread until it is dark golden brown and hollow-sounding when tapped, about 45 minutes. Let the breed cool completely before slicing and serving.