-
Combine the yeast, 1/2 cup warm water, and sugar in a measuring cup. Let it sit for 5 minutes, until bubbles appear.
-
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Put all of the flour and salt into the work bowl of a food processor. Using the plastic (dough) blade, pulse four times to lighten and mix.
-
With the machine running, add the yeast mixture, then 90°F water as fast as the flour will absorb it. Stop the machine as soon as all the liquid has been added.
-
Check the dough by pulsing it 7 or 8 times. It should pull together to form a ball. Watch the processor bowl where the side meets the bottom; if there are still bits of unincorporated flour, the dough is too dry. Pulse in water 1 tablespoon at a time, until the dough pulls together to form a ball. If the dough clings to the sides of the bowl, it's too wet; gradually add more flour while pulsing.
-
The formation of the ball marks the beginning of the kneading process. Turn the machine on and let "knead" for 60 seconds — don't let it knead any longer! If you have to use a metal blade, only "knead" 45 seconds and finish kneading by hand for 3 to 4 minutes.
-
Place the dough in an oiled bowl, turning to grease the top of the dough. Cover the bowl with plastic wrap and let rise until puffy, about 1 hour.
-
Divide the dough into four pieces. Roll each piece into an oval about 15" x 8". Starting on the long side, roll the dough into a 15" cylinder. Pinch the edges to the body of dough, tapering the ends evenly.
-
Place the dough seam-side down into well-greased baguette pans or onto parchment-lined or lightly greased baking sheets, leaving about 4" between the loaves. Cover the loaves with a piece of greased plastic wrap, and let rise until puffy, about 45 minutes.
-
While the bread is rising, preheat the oven to 425°F. Place a shallow metal pan on the bottom shelf of the oven.
-
Just before baking, slash the loaves diagonally with a sharp blade, about 1/4" deep. Brush lightly with egg glaze.
-
Place the loaves into the oven, and add 1 cup of ice cubes to the pan on the bottom. Close the door quickly to preserve the steam.
-
Bake the bread for 20 minutes, or until its internal temperature reaches 190°F. The loaves should be golden brown all around, smell fragrant, and feel lighter when picked up.
-
Remove the loaves from the oven, and transfer them to a rack to cool.
-
Store the bread at room temperature for 2 days in plastic; or wrap and freeze for up to 3 months.