Makes 3 loaves

4 ½ Cups All Purpose flour, plus extra for kneading the dough
1 packet (2 ¼ teaspoons) instant yeast
1 tablespoon kosher salt
2 cups warm water (use a meat thermometer to make sure it’s between 109 and 112 degrees)
grapeseed oil for greasing the bowl and molds

In a large bowl mix the flour, yeast and salt. Add the warm water to the flour mixture and stir until combined well.  Empty the mixture onto a floured surface and knead until smooth.

Transfer the mixture to a large, oiled bowl; cover with a kitchen towel and let rise at room temperature, for 2 hours or until doubled in bulk.

Return the dough to a floured surface and lightly knead into a ball.  Using a bench scraper, cut the dough ball into thirds. Shape the dough into 3 large baguettes and transfer them to a lightly oiled baguette bread form or to a parchment lined sheet pan, cover with a kitchen towel and let them rise for 1 ½ -2 hours.

Preheat the oven to 450 degrees.  Place the bread form on a sheet pan, or the three baguettes on the sheet pan (if you didn’t have a bread form) and bake for 30 minutes until brown.  Serve warm. *

*The bread can be frozen at this point, after it has cooled. Wrap it tightly in foil and store it in the freezer. To reheat put it right from the freezer, still wrapped in foil, to a 300° oven. It only takes 20 to 30 minutes to heat up nicely.