BAGUETTE HOMEMADE RECIPE.

INGREDIENTS

• 1 package dry yeast (about 2 1/4 teaspoons) 
• Warm 1 1/4 cups of water to 100° 
• 3 cups bread flour, divided (about 14 1/4 ounces) 
• 1 teaspoon salt
•  Cooking spray 
• 1 teaspoon cornmeal.

 

PROCEDURES

Making the dough

•  Dissolve yeast in warm water in a large bowl for about  5 minutes.
•  Lightly spoon flour into dry measuring cups; level with a knife.
•  Add 2 3/4 cups flour to yeast mixture; stir until a soft dough forms. Now cover and let stand for 15 minutes.
•  Turn dough out onto a lightly floured surface; sprinkle evenly with salt. Knead until the salt is incorporated and the dough is smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands
  
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Baking

• Place dough in large bowl coated with cooking spray, turning to coat top.
• Cover and let rise in warm place (85°), 40 minutes or until doubled in size. (Gently press two fingers into dough. If an indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. 
• Divide in half. Working with 1 portion at a time (cover remaining dough to prevent drying), roll each portion on a floured surface into 12-inch rope, slightly tapered at ends. 
• Place ropes on large baking sheet sprinkled with cornmeal. Lightly coat dough with cooking spray, and cover; let rise 20 minutes or until doubled in size.
• Preheat oven to 450°.
• Uncover the dough. Cut 3 (1/4-inch-deep) diagonal slits across top of each loaf. 
• Bake at 450° for 20 minutes or until browned on bottom and sounds hollow when tapped.