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Granny White
and place in a clean, lightly oiled bowl. Turn the dough over to
oil all surfaces. Place a damp towel over the bowl.
Allow the dough to rise in a warm place until doubled, about 1 hour
and 15 minutes to 1 hour and 30 minutes. After rising, punch down
the dough and return to bowl and recover.
Allow dough to rise until again doubled, about 1 hour. Punch down
dough and divide into two equal pieces. Form each piece into a
long, thin loaf (this recipe makes two quite large loaves, or you
can divide the dough into more pieces and make small baguettes,
suitable for sandwiches). I find that it is easiest to form the
loaves by taking a piece of dough in both hands and stretching it
out by pulling and slapping the dough against the work surface.
The dough will be quite elastic − you need to be assertive with it
when forming loaves. Place the loaves upside down on a baking
sheet or a stone.
Place a damp towel over the loaves and let them rise for perhaps
2
0 minutes, until almost doubled. While the loaves are rising,
preheat the oven to 375F. I find that it is handy to use an oven
thermometer, as ovens vary substantially in temperature.
After rising, place the loaves into the oven. The loaves need to
bake for about 40 minutes. During the first 20 minutes, spraying
the loaves with water (from a plant mister, for instance) every
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