Pain A L’ancienne

(Baguettes or pizza crust)

Yields 6 baguettes

6 c. unbleached bread flour
2 ¼ tsp. salt
1 ¾ tsp. instant yeast
2 ¼ c. plus 2 T  to 3 c. ice cold water

1. Combine flour, salt, yeast, and water in the bowl of your mixer.  Mix at medium speed until ingredients are thoroughly incorporated.  The dough should be sticky on the bottom of the bowl but should release from the side.  If not, sprinkle a small amount of flour in until this occurs, or dribble in water if the dough seems too stiff and cleats the bottom as well as the sides of the bowl.  Lightly oil a large bowl and immediately transfer the dough.  Mist the top of the dough with spray and cover the bowl with plastic wrap.

2. Immediately place the bowl in the refrigerator and chill overnight to retard fermentation.

3. The next day check the dough to see if it has risen in the fridge.  It will probably be partially risen but not doubled in size.  Leave the bowl of dough out at room temperate for about 2-3 hours, or longer if necessary, to allow the dough to wake up, lose its chill, and continue fermenting.

4. When ready to bake, preheat over to 425.  Liberally flour your work surface, then put dough on flour.  Sprinkle the top of the dough with flour, smoothing it over to cover any sticky spots.  Cut the dough in strips (a pizza cutter works well), and carefully lift each strip onto an oiled cookie sheet.  You can stretch each strip for a long, crisp baguette, or leave it as-is, for a shorter, softer one.  Spray the oven with water, then bake for 10-15 minutes.