A classic French loaf with a long, slender shape, a crisp crust and a soft, airy interior. Serve it with cheese plates, soup or dinner.
Dissolve the yeast in warm water, then mix it with the flour and salt. Knead for at least 10 minutes, until the dough is soft and elastic.
Cover the dough and let it rise in a warm place until doubled in size, then let it rest in a cool place for 1 hour. The long rise develops flavor.
Divide the dough into three pieces and shape each into a long, slender baguette. Cover with a floured cloth and let rest for 30 minutes.
Score the tops diagonally and bake in a very hot, steam-filled oven until golden with a crisp crust. Caution: Place a pan of boiling water on the lower rack to create steam.
Important: Create steam in the oven by placing a pan of water on the lower rack; this is what gives the baguette its fully crisp crust. Contains gluten. Best eaten the day it is baked; slice and toast or freeze any leftovers for the next day.
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