Oven 500°
Makes 2 to 6 loaves
6 cups flour
2¼ teaspoons salt
1¾ teaspoons yeast
2¼ to 3 cups ICE water
Combine ingredients with 2¼ cups ice water in a bowl and knead for 5 to 6 minutes with dough hook. The dough should be sticky on the bottom of the bowl but it should release from the sides of the bowl. If not, sprinkle in flour or water until this occurs. Lightly oil a large bowl and transfer the dough. Cover with plastic wrap and refrigerate overnight.
The next day, remove the dough from the refrigerator and leave at room temperature for two to three hours or until the dough has doubled in size. When the dough has doubled, shape into baguettes. (I made six for this batch and found them a little small. I'll try three next time.) Place the baguettes on a cookie sheet lined with parchment paper. Preheat the oven to 500° with an empty metal pan on the bottom rack. When the oven is ready, place the cookie sheet in the oven and pour 1 to 2 cups cold water into the hot preheated metal pan to create steam. Reduce the oven to 475° and bake for about 20 minutes or until the internal temperature reaches 205°.
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