Recipe for Baguettes
This a well hydrated dough that uses a slightly different method of kneading to create the gluten chains

What You Need
Weigh separately:
500 grams hard (bakers) Flour
8 grams salt
8 grams yeast
360 grams warm water (95°-100° F)

Equipment
Cast iron for cooking the bread on.
Parchment paper to put the baguettes on.
Pan or pot for water in the bottom of the oven.
Rack for cooling.
Two bowls.

Method
In a large bowl whisk flour and salt a bit.
In a separate bowl add a tablespoon of flour to the water and whisk it in.
Add yeast to water and proof (foams up in 5 minutes)
Fold together salted flour and the water and yeast mix.
Cover with plastic wrap. Wait 15 minutes or until it doubles in size.
Stretch and fold four times then recover it with the plastic.

Here is how.

Do this every 15 minutes three more times.
Turn on the oven and preheat to 500°F. Place a pan with hot water in the bottom of the oven. If you have a cast iron griddle, use it to cook the bread on.
Flour your working surface, turn out the dough and cut in four. Shape your baguettes by gently stretching and rolling. Place on parchment paper. Score the bread with a lame or a knife.
Cover and let rise for 30 minutes or until it doubles.
Bake for about 20 minutes or until golden brown.
Rack and cool, but that rarely happens here.

Who Is Richard Pattee

My father was transferred to Europe on short notice when I was a teen,
the choice was given to me, stay in Canada to go to university or
accompany the family.  We arrived too late to register for university
so my mother suggested I try cooking school at Cordon Bleu in Paris. I
figured I should know how to cook as I would like to eat well.
University did happen and cooking became my summer job. I worked
professionally  for the American and Canadian militaries, later
restaurants and other large settings. When my wife and I had children
we decided that I would be mr. mom.  I have had a few other careers
since but cooking has always played a central role no matter what was
happening.