Crusty European Bread

Dissolve yeast, sugar and malt, if using, in lukewarm water. Add oil, salt, pastry flour and enough of the unbleached flour to form a barely workable dough; it should be very moist.

Turn dough out onto a floured (or oiled) surface and knead until smooth and elastic, about 10 minutes. Or knead dough in a mixer, knock dough down, and form into four thin baguettes, or two thicker Italian loaves.

Place in greased and cornmeal-sprinkled baguette or Italian loaf pans. Let rise again till puffy, about 1 hour (or up to 2 hours).

Preheat oven to 425 degrees F.

Place pans in oven, and use a clean mister (like you use for plants) to spray loaves with cold water three times during the first 5 minutes of baking. This is a somewhat successful attempt to mimic the steam-injected ovens used in professional bakeries, which produce a wonderful crisp crust.

Bake bread 20 to 25 minutes, or until golden brown. Remove from pans and place on a wire rack to cool completely.