|Warm water||2 Cup (32 tbs)|
|Flour||4 Cup (64 tbs)|
Preheat oven to 450° during third rising.
In a large bowl dissolve yeast, sugar, and salt in warm water.
Let stand 10 minutes.
Stir in flour and turn onto floured surface.
Add more flour if necessary and knead for 10 minutes, or until smooth and elastic.
Put in clean bowl, cover with plastic wrap and let rise 45 minutes in a warm place.
Loosen dough from sides of bowl with a rubber spatula and turn out.
Gently pat flat, dust with a little flour, and fold to form a half circle, and then again to form a quarter circle.
Return to bowl and let rise for another 30 minutes.
(The rising develops the full flavor and the ultimate lightness.) Turn dough out onto a lightly floured surface, pat flat and fold in half.
Cut into two equal pieces (if only 1 pan is being used, put half the dough back in bowl for another rising), form into balls and let rest 5 minutes.
Flatten each ball into an oval and roll up like a jelly roll.
Form into a loaf almost the length of the pan by rolling back and forth.
Line baguette pan with a pastry cloth or other coarsely woven cloth and place formed dough in furrows.
Cover with a clean towel and let rise again until almost double.
Pull the pan out from under the cloth.
Brush the pan with butter.
Gently flip the loaves onto the pans.
Use the cloth to help, pulling the loaf towards the pan.
Brush the loaves with well-beaten egg mixed with a little water, and slash the loaves diagonally with a knife or razor blade.
Bake for 20 to 25 minutes.