Soft French Baguette

Instructions

1. Add yeast, sugar and water to the bowl of an electric mixer. Let bloom for a few minutes and then add salt and half the amount of flour. Fit mixer with the dough hook attachment and mix for a few minutes.
2. Add in ¼ cup of the flour at a time, and knead until the dough comes together and cleans the side of the bowl. You may need to use less or more flour as bread making depends on the temperature of your kitchen. If you need more flour, add 1 tablespoon at a time.
3. Pour dough out onto lightly dusted bench. knead by hand for 1 minute and then place dough into a greased bowl. Cover with plastic wrap and place in warm environment. I turn on my oven at 350F for 1 minute to get the oven warm and then turn it off. I let my dough rise in the oven.
4. Once dough has doubled, approximately 1 hour, turn onto lightly dusted bench. Using a rolling pin, roll dough into a 16x12 inch rectangle. Cut in half, vertically, creating two 8x12 inch rectangles.
5. Roll each half of the dough up tightly, beginning at the 12 inch side. Place 3 inches apart onto a parchment covered baking sheet. Make diagonal slashes in the loaves and then cover and let rise until doubled, approximately 30 minutes.
6. Preheat oven to 375F. Mix egg yolk with water and brush onto loaves. Bake for 20-25 minutes, or until golden brown. Baguettes are best eaten the day they are made.