1 envelope dry yeast (I buy my yeast in bulk, so I use about a tablespoon.)
1 T sugar
2 t salt
2 C warm water
4-5 C flour
egg white, lightly beaten with a pinch of salt
In a large bowl, dissolve the yeast, sugar and salt in warm water. Let stand 10 minutes. Stir in 4 cups of flour. Turn out onto floured surface. Begin to knead by lifting and turning - add flour as necessary. (Knead approx. 3-5 minutes until dough is elastic.) Return to greased clean bowl. Cover with towel and let rise in a warm place, approx. 1 hour. Turn out onto floured surface and divide dough into 3 sections. Shape into baguette. (Depending on how you divide the dough - adjust the cooking time. For instance, 2 loaves, increase to 30 minutes.)
Line the pan with a clean kitchen towel and dust with flour. Place the shaped baguette on the towel. Cover with the overhanging edges of the towel and let rise for 20 minutes. *Note: you put the loaf on the towel because this is a perforated pan and you don't want the dough to rise too much through the little holes.
Preheat the oven to 425ยบ. On the lowest rack of the oven, place a cookie sheet. (I use a deep cookie sheet.) Fill the cookie sheet with boiling water. (I fill my tea kettle with water while the bread is rising on the towels.)
Gently lift the bread off the pans by using the towel edges and set on a work surface. Spray the pans with Pam (or any non-stick spray.) Using the towel as an aid, flip the loaf into the sprayed pan.
Using a sharp knife, make 4 or 5 diagonal cuts across the bread. Brush bread with the egg white mixture. Add sesame seeds if desired. Bake until bread sounds hollow (approx. 20 minutes.)
Cool, cut and serve!
Here's a good shot of the pans I use - they're from Williams-Sonoma.
