Baguette

1. Thoroughly combine dry ingredients (flour through yeast) in a mixing bowl. Add water and mix until dough is formed. Transfer to a floured work surface and knead until dough is smooth and elastic, about 5 minutes.

2. Place dough into a oiled bowl, turning to coat all sides of dough. Cover with a towel and let dough rise in a warm place until doubled in size, about 1 hour.

3. Preheat oven (and your baking steel baking sheet if you have one) to 475 F. Once temperature is reached, turn temperature down to 425 F.

4. Punch down dough. On a lightly floured surface, roll it into a 16×12 inch rectangle. Cut dough in half, creating two 8×12 inch rectangles. Roll up each half of dough tightly, beginning on the 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper ends and brush the outside with egg yolk. Place on a lightly floured pizza peel and transfer baguettes to the preheated baking steel that’s waiting in the oven (or just put them on a baking sheet and into the oven if you don’t have a baking steel).

5. Bake for about 20 minutes or until golden brown and bread sounds hollow when tapped.