- 1 package dry yeast (about 2 1/4 teaspoons)
- 1 1/4 cups warm water (100° to 110°)
- 3 cups bread flour, divided (about 14 1/4 ounces)
- 1 teaspoon salt
- Cooking spray
1 teaspoon cornmeal
- Dissolve yeast in warm water in a large bowl; let stand 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. Cover and let stand 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 (dough will feel slightly sticky).
- 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.
Product Used: Les Secrets Baguette Baker