Instructions: * (Available from King Arthur Flours anything else you think might be good

In a large bowl, combine the water, starter, and 3 cups of the flour, mixing till smooth. Stir in the salt, sugar, yeast granular lecithin (if using) and gluten, then an additional 2 cups of flour. Stir till the dough pulls away from the sides of the bowl, adding only enough additional flour as necessary; a slack (sticky) dough makes a light loaf.

Knead the dough for 5 minutes, by hand on a lightly greased work surface or in an electric mixer. Let it rest for several minutes, then knead for an additional 5 minutes. Turn the dough into an oiled bowl, cover the bowl, and let the dough rise until doubled in bulk, 1 to 1-1/2 hours.

Gently deflate the dough, and divide it into six pieces (for thin baguettes) or three pieces (for thicker Italian loaves). Shape each piece into an 18-inch long loaf, and place the loaves, at least 4 inches apart, on greased parchment-lined baking sheets, or in lightly greased baguette pans. Cover the loaves with lightly greased plastic wrap, and let them rise for 1 hour, or until theyre nice and puffy.

Preheat your oven to 450 degrees F. Gently brush the loaves with the egg yolk glaze, and sprinkle them generously with Italian seasoning and sesame seeds, or Parmesan cheese, garlic slices, or anything else you think would turn a baguette into an Ultimate Baguette. Spray the loaves with olive oil spray, and bake them for about 20 minutes, or until theyre a light golden brown. Remove the loaves from the oven, and turn your oven to "broil." Return the loaves to the top rack of the oven and CAREFULLY broil them till theyre a deep golden brown. Remove the loaves from the oven, and cool them on a wire rack.

"Crisp and light, with a crackly brown crust, these baguettes earn their name from whatever you sprinkle them with prior to baking (see below)." King Arthur Flour

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