French Baguettes

INGREDIENTS

For the sponge:

1/8 tsp

instant (rapid rise) yeast

3/4 cup

warm water (105-110˚ F)

6 oz

plus 3 tbsp.) lower protein all-purpose flour, such as Gold Medal or Pillsbury

For the dough:

1/2 tsp

instant yeast

1/2 cup

water (75˚ F), divided, plus 2 tsp. additional water if needed

10 oz

lower protein all-purpose flour, such as Gold Medal or Pillsbury

1 tsp

salt

For the glaze:

large egg white

1 tbsp

water