Baguettes, Best Ever
* Adjust the water temperature so that the combined temperature of the water and flour is 130F.
Continue processing for another 25 seconds, for a total time of 45 seconds.
The temperature of the dough should be between 75-80F. If the dough is too cool, process for another 5 seconds. If it is too hot, place the dough in the refrigerator for 5-10 minutes.
Turn the dough out onto a floured work surface, and divide the dough into 3 pieces. Shape into baguettes. Let them rise for 30-45 minutes. Sprinkle with flour, and slash diagonally several times.
NOTES : For a lighter texture, use all-purpose flour.
These were the absolute best baguettes I've ever made! [Ellen)