One of my favorite bread recipes! These will make you look like a star! When I make this recipe, I make 2, instead of 3 loaves, from the same amount of dough. See photo gallery. Here is the method that I use after mixing the recipe and putting the dough to rest in a covered plastic container. For the baguettes I folded at one hour and then again at 2 hours. I then rough shaped into baguettes, allowed to rest under plastic for 15 minutes; final shaped and placed on the nonstick bread pan and covered with a cold, damp tea towel for the final rise.
This video shows the rising and folding:
This video shows you how to shape:
From KA: These crunchy baguettes feature a chewy interior riddled with holes, and a crisp, deep-gold crust. While it's a challenge to make "real" baguettes at home, this version is probably as close to an artisan bakery version as you're going to find.
Step-by-step photos illustrating how to make this recipe following the original recipe below: http://www.kingarthurflour.com/blog/2008/05/02/baguettes-do-try-this-at-home/