Baguette - cooking recipe

Ingredients

1 teaspoon active dry yeast
1 teaspoon sugar
1 1/2 cups water (105-115 F)
2 1/2 teaspoons salt
4 - 4 1/2 cups unbleached all-purpose flour

Preparation

In large bowl, sprinkle yeast and sugar over warm water and let stand until foamy (about 5 minutes) With wooden spoon, stir in 2 cups flour until combined.
Stir in salt and 2 cups remaining flour until mixture forms a stiff dough.
On a lightly floured surface, knead dough with lightly floured hands (8 minutes or until smooth and elastic), kneading in enough of remaining 1/2 cup flour to keep dough from sticking.
Transfer dough to a lightly oiled deep bowl covered with plastic wrap until doubled in bulk (about 1 1/2 hrs.) Preheat oven to 400 F.
Punch down dough and form into a long slender loaf.
(21 inches long and 3 inches wide) Put loaf diagonally on a lightly greased large or 17\" x 14\" baking sheet and let rise uncovered for about 30 minutes.
Baguette may be made up to this point 4 hours ahead and chilled.
Make 3-4 diagnal slashes on loaf with sharp knife and lightly brush top with cool water.
Bake loaf on middle rack 30 minutes or until golden and transfer to rack to cool.