(Makes 4, 7-inch rolls)
1 package active dry yeast
1½ cups warm water (120-130°F)
3½ cups all-purpose flour
1½ tsp salt
1 tblsp fine white sugar
Put the yeast in a small bowl and add &fra12; cup of 120-130° F. water. Set aside for 2 to 3 minutes allowing the yeast to proof (foam up).
Put the flour, salt and sugar into the food processor.
Combine the yeast and the rest of the water. Start the processor on low speed, and slowly pour the yeast mixture into the flour mixture, blend just until the dough forms a ball and pulls away from side of processor bowl, about 1 minute.
Put the dough in a lightly greased large bowl and cover with a tea towel and let the dough rise until it nearly fills the bowl, about 1 hour. Deflate the dough and let the dough rise again for another 50 minutes and deflate and let the dough rise one more time for 40 minutes. You want three risings and as you progress, each one will take less time.
Flour your work surface and hands with flour. Turn the soft sticky dough out onto your work surface. Lightly cover your dough with flour and work it adding a little more flour until it does not stick. Divide the dough in half, then divide the halves in half once more so you have 4 equal portions.
To shape each baguette, use lightly floured roller and roll each portion into an 4- by 2½ inch oval shape, you want it to be thin and even thinner on the side edges. The dough should naturally stretch lengthwise in one particular direction. Think of that as the grain of the dough. You want to shape the loaf along the grain of the dough to promote a big rise. Once rolled out, start to roll each dough flat down, pinching only at the sides as you complete a revolution, do not squish the center area, this is what also helps to give the dough a super fluffy and light interior. Gently seal the edges by pressing with your fingers or the palm of your hand. The result should look like a fat log with tapered ends. You then want to seal lightly the seam and then lightly roll with both hands but keep the pressure on your two pinky sides and not in the center of your hand or main fingers, to elongate and stretch it into a 7-inch-long thick rope that's 2½ inches wide. Try to keep as much of the air in the dough as possible without breaking the skin.
Keep a good pace as the longer it takes, the more likely the dough will stick to your work surface. Place the seam side down in the cradle of a French bread pans or on the surface of cookie sheet.
Set aside in a warm draft-free place for 30 minutes covered with a damp towel, or in the oven with a pot of boiling water underneath (oven turned off) or warm the oven up to 110 ° (for about 3 minutes, then turn off) - until they rise again, just shy of double the original size.
Once the bread has risen for the last time, if they were in the oven remove them, warm up the oven to 450° and place a large roasting pan with 1 inch of hot water in it, on bottom rack of the oven. Position the other oven rack in upper third of oven.
When the loaves have risen enough, they're ready for baking. Fill a spray bottle part way with water. Use a razor or sharp knife to make 4 or 5 shallow diagonal slashes down length of each dough lengthwise, the cuts should be about 4 inches long each, and ¼ to ½ inch deep. You also want to angle the razor or knife at about 30 degrees. Mist the loaves with 4 to 6 sprays of water.
Slide the pan into the oven on the upper 3rd rack and bake for 20 minutes. After baking for 3 minutes, mist the loaves. Repeat the misting after baking for another 3 minutes. Then, let the loaves bake. At the 15-minute mark, you may rotate the pan for even browning. At the 20-minute mark, gently turn (you may have to pry it free just a tad) the loaves bottom side up in the pan to promote even crisping and browning. Bake for about 5 minutes, during which you can even rotate the loaves so that the sides brown and crisp too, or until the loaves are crisp all over. The browning happens quickly at this stage so carefully monitor the loaves to prevent burning.
Transfer each loaf to a rack to cool. The bread is wonderful warm after having cooled for about 30 minutes. They'll remain at their best for about 6 hours after baking and can be reheated in the oven. Store overnight in a thick paper bag. To freeze for up to 2 months, wrap in a double layer of plastic wrap - defrost at room temperature and reheat in a 350°F oven for about 10 minutes to refresh and crisp.