Directions

In the bowl of a standing mixer, create the starter by combining yeast, water, and flour. Mix until combined. Cover with a damp tea towel. Let rest for at least 4 hours, preferably overnight. (This makes a great bedtime ritual.)

Add the rest of the ingredients to the starter. Attach the paddle and mix until the dough comes together into a cohesive ball. It'll be somewhat sticky.

Remove dough from mixer and knead for a couple minutes on a working surface dusted with flour. Use just enough flour to keep the dough from sticking to the surface but not enough to dry it out. Form the dough into a ball.

Add a drizzle of olive oil to a deep glass bowl. (I use a 2 quart pyrex.) Roll dough around in the olive oil until coated all over in oil. Cover with a damp tea towel and place in a warm, draft-free spot for at least 4 hours. (For me, this special spot is my oven.) If you've got the time, let it keep rising and just punch it down every couple hours. The longer you wait, the better the bread.

Divide dough in half. On a lightly floured surface, shape each piece into a rectangle using your fingers. Cover with the tea towel and let rest for 15 minutes.

For each piece, fold the dough over lengthwise, sealing the edges. Roll the dough back and forth to form a well-dusted log about 16" long. Place seam-side down on a baguette tray or cookie sheet. Cover with the damp tea towel and let rise for an hour.

Thirty minutes in, preheat oven to 475º. It's go time.

With a sharp knife, cut 4 to 5 diagonal slashes across the top. Brush the top with water, being sure to brush within the slashes. Bake on the middle rack until deep golden brown, about 25 minutes. Keep an eye on it. You don't want to get this far and burn it!

Let cool a little before slicing.