|Dough after 1 minute of mixing and 5 minutes of resting|
|Dough after fourth (and final) stretch and fold. Note how firm and cohesive it looks.|
The dough was great fun to work with - it was light and airy, much like pizza dough. I think, in fact, the recipe is the same as used for pizza later in the book. For prep, you coat a work surface in flour, flour the top of the bread, and flour your hands - the dough will stick to anything and everything that you give it a chance to. Oh, you also roll the formed baguettes in flour, just for good measure.
|Coated dough, patted into a rectangle an inch or two short of how long you want the baguettes to be.|
|The formed baguettes. To form them, you cut off a strip of the main loaf, roll it in flour, and gently lift it onto the baking surface, stretching it by an inch or two.|
|Finished baguettes. They had amazing internal pockets - some up to pinky-sized.|