French Baguettes

I've had great success with this recipe--except for Sunday when I didn't test the yeast and once when I was baking and talking with friends (always bad combination) and I added the egg mixture to the dough which produces something more like base ball bats than bread. "To test yeast for viability add a pinch to a weak solution of warm sugar water. The yeast should make tiny bubbles that produce a creamy foam" (Home Ec 101). There is also this business about the temperature of the water you add the yeast to: it should not be over 122° (which may have been the problem on Sunday).

1 tsp active dry yeast
2 c warm water
4-5 unbleached all-purpose white flour
2 tsp kosher salt
1 egg, beaten and mixed with 1 tbs cold water

1. In a small bowl dissolve yeast in 1/2 c warm water. Stir with a fork. Set asked for 10 minutes.
2. Combine the flour and salt. Add the yeast mistrue, and stir in the remaining 1 1/2 c water. Mix the dough until it is sticky enough to knead. On a lightly floured board, knead for 6-10 minutes; the dough should be sticky and smooth. Put the dough in a bowl, cover with a damp tea towel, and let rise at room temperature until doubled in volume, about one hour.
3. Punch down the doguh and divide into 4 pieces. Roll each into a ball and shape into a baguette. Transfer the loaves to a lightly greased baking sheet and let rise until nearly doubled.
4. Preheat the oven to 450°. Brush the baguettes with the egg-water misture. Score the loaves diagonally across the top with a sharp knife.
5. Pour 2 cups of hot water into a pan and place in the preheated oven next to the baguettes to provide moisture. Bake the baguettes for 15 minutes, and then lower the temperature to 400 degrees and bake for 5 to 10 minutes more, until golden brown. Remove from the oven and cool on a rack before slicing.

From French Women Don't Get Fat by Mireille Guiliano.