Making Dough

By Phuong-Cac Nguyen and * Gwyneth Paltrow bought one the day before she won an Oscar.

Oct. 31, 1999 12 AM PT

Those thinking of cashing out of the stock market would be wise to stash their dough in La Brea Bakery’s best-selling loaf, the Sourdough Baguette.

* Introduced January 1989.

* Recipe by Nancy Silverton, La Brea Bakery co-owner.

* Ingredients are unbleached bread flour (Montana Patent from Capitol Milling), water, salt, sourdough starter.

* 2,200 baguettes baked Sunday through Thursday, and 2,500 Friday and Saturday.

* A full batch (500) takes 1 1/2 hours to mix, five hours for the first rise, one hour to shape, 12 hours to proof, two hours to bake.

* 750 calories each.

* 24 inches long.

* Weighs 12 ounces.

* Sold at more than 375 locations.

* Costs $1.99 to $2.09.