The Baguette

Yield:	3 Servings
Categories:	Yeast, Breads

1 1/4	ts	Active dry yeast
1/4	c	Very warm water-105 to 115 degrees F
3	c	Unbleached all-purpose flour
1	c	Cake flour (see note)
2 1/4	ts	Kosher salt
1 1/4	c	Cool water-75 degrees F, plus 1 tablespoon