Baguette
Nothing symbolizes France better than its breads, particularly the long, thin baguette. This recipe results in a baguette that is dense and hearty, like the baguettes of yesteryear that bakers in France are recreating today. The key to success is not to add too much flour to the dough, and to let it rise long and slowly. Then, right before you put the loaves in the oven, throw 1/4 cup water onto the oven floor (avoiding the heating element); this creates steam and gives the bread a crisp crust.