The Baguette
One key for success of not destroying this bread, is not adding too much flour to the Dough. Also, right before you put it in the oven, throw 1/4 cup water onto the oven floor (make sure you avoid the heating element!). This creates steam and gives the bread a crispy crust! With this recipe, you really need to follow all of the directions and ingredients.
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1 cup warm water (100* to 110*)
- 3 cups all-purpose flour, divided
- 1 Tbsp kosher or sea salt
- 2 tsp yellow cornmeal
- 1/4 cup water
- Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cup; level. Stir 2 1/2 cups flour and salt into mixture. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 Tbsp at a time, to prevent dough from sticking to hands (dough will feel sticky).
- Place dough in a large bowl. Cover and let rise in a warm place (85*), free from drafts, 45 minutes of until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Roll dough into a 16in long rope on a floured surface. Place rope on a large baking sheet sprinkled with cornmeal. Cover and let rise 30 minutes or until doubled in size. Uncover dough. Cut 3 slits on top of loaf to allow steam.
- Preheat oven to 450*
- Throw 1/4 cup water on over floor, (not on heating element) Place in oven and quickly close oven door. Bake at 450* for 20 minutes or until loaf is a golden brown. Remove and cool on rack.
- Eat and enjoy!
