Directions

1. Mix AG Flour, Salt & Yeast

2. Mix water & milk, heat for 1 min just to warm (110ºish)

3. add milk mixture to flour mixture & mix with a spatula then switch to gloved hand & "knead" til cohesive dough, cover with plastic & let rest in warm spot for 30 min

4. "Twirl" (see video), re-cover with plastic & rest another 30 min.  Repeat this 3 more times (total of 4 times) & end with 30 min resting period.

5. Divide Dough evenly by 4. On a lightly floured surface, flatten out each piece to a rough rectangle.  cover with a tea towel & rest for 15 min.

6. Starting with farthest edge from you, Fold 2/3 toward you then continue folding toward you so the seam is on the bottom (see Video).  With floured hands gently roll from center to outer edges to taper ends.  

7. Gently lay each baguette on a lightly floured parchment lined baguette pan (or cookie is fine too).  Cover & let rest for final 30 min

8. Take Bread Lame or razor & make a length-wise cut along the top (see Video). Alternatively, you can take a pair of scissors & make 4 diagonal cuts (@45ºangle) down the length of each baguette

9. In a Preheated 450º oven, Spray water on the baguettes & bake for 5 min.  

10. Carefully pull pan out & re-spray with water, return to oven & bake an additional 15 min.

11. Let cool for 10-15 min before slicing & Enjoy!