Baguette
Humans have long had a love affair with bread, and when you experience the smell of the baguette baking in your oven, you will fall in love all over again!
Servings: 1 Baguette
Ingredients
- 2 cups bread flour sieved
- 1 teaspoon active dry yeast
- 0.75 teaspoon salt
- 0.5 cup warm water, 110ºF
- 0.5 tablespoon cornmeal
- 1 egg white, optional
- 1 tablespoon water
Instructions
- In a large bowl, combine flour, yeast, and salt. Stir in the warm water and beat until well blended. Shape the dough into a softball, and on a lightly floured surface, knead in enough flour to make the soft dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let it rise in a warm place until doubled about 45 minutes.
- Turn out onto a lightly floured surface and punch the dough down. Cover and let rest for 15 minutes. Roll the dough into a large rectangle. Roll up, starting from a long side. Moisten edges with water and seal. Taper the ends.
- Grease a large baking sheet and sprinkle with flour. Place the baguette, seam side down, on the prepared baking sheet. Lightly beat the egg white with the tablespoon of water and brush on. Cover with a damp cloth. Let rise until it has nearly doubled, around 35 to 40 minutes.
- With a very sharp knife, make 3 or 4 diagonal cuts about 1/8 inch deep across the top of each loaf. Bake in a preheated 450ºF oven for 20 minutes. Brush with water and bake for an additional 10 to 15 minutes or until the bread tastes done. If necessary, cover loosely with foil to prevent over browning. Remove from the baking sheet and cool on a wire rack at least 40 minutes.