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  • 3 and a quater cups organic all-purpose flour
  • 1 teaspoon yeast
  • 1½ cups water
  • 2 teaspoons salt
  • Place the flour in a large mixing bowl, add the yeast and stir to combine.
  • Add the water and stir until a dry, clumpy dough forms.
  • Cover the bowl with a damp tea towel and let it stand for 20 minutes.
  • Sprinkle the salt over the dough and evenly mix it in.
  • Knead dough on lightly floured surface for 10-12 minutes til dough firm and smooth.
  • Put dough in a plastic container and leave to rise at room temperature for 45 min (rise x 1.5)
  • Lightly dust the counter with flour and pat the dough into a rectangle about 6 by 8 inches
  • Fold it like a business letter:
    • lift the top edge and fold it into the center of the rectangle.
    • lift the bottom edge and fold it into the center so it overlaps by an inch.
    • flip so the folds are underneath.
  • Put the dough back into the container and let it rise for 45 minutes (x 1.5).
  • Place a baking stone on the middle oven rack and a cast iron skillet on the lower rack then heat to 500 degrees F.
  • Turn the dough onto a floured surface and cut into 3 equal pieces
  • Gently pat each piece into a rough rectangle about 5"x7" and fold it in half.
  • Sprinkle with flour and drape with a damp towel for 10 min.
  • Shape each piece of dough into a baguette 12 to 14 inches long.
  • Place the baguettes seam side down, lightly dust tops with flour and drape with damp tea towel.
  • Let the loaves stand at room temperature for 30 to 40 minutes (rise x 1.5).
  • Uncover the loaves and score each baguette with a very sharp serrated knife.
  • Put the loaves onto the hot baking stone and a cup of ice into the iron skillet.
  • Reduce the temperature to 450 degrees F and bake 20 to 25 minutes.

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