Country French Bread and Baguettes

2 c. tepid water 1-1/2 tsp. active dry yeast or 1 cake fresh yeast 1/2 tsp. sugar 4-1/2 c. bread flour, plus extra flour for kneading 1-1/2 tsp. salt 3 tbsp. cornmeal

For the main dough:

Put 1/2 c. of water, yeast, and sugar into a large food processor and process enough to mix. Set aside for 10 minutes.

Add flour and salt and begin processing dough. With processor running, pour in remaining 1-1/2 c. water and process 30 seconds.

Turn the dough onto a board with additional flour and knead. After 2-3 minutes of kneading, the dough should be smooth but strong. Put the dough in a large bowl covered tightly with plastic wrap, or a plastic container with a lid, and let rise in a warm place for 3 hours.

When risen, the dough should have doubled in volume. Bring the sides of the dough to the center and knead gently to deflate and make it into a ball.

For the country French bread:

Roll the dough tightly on itself into a ball, then press and mold it into a large oval-shape loaf (~11"x6") with the seam underneath. Line a baking sheet with a nonstick mat. Sprinkle cornmeal on the mat, and place the loaf in the center of the sheet.

Let rise at room temperature for 1-1/2 to 2 hours in a proof box.

It is important for bread dough to be left to rise in an area that is fairly warm, draft-free, and moist. To make a proof box, cut the top and side off a cardboard box large enough to accommodate the baking sheet holding your formed loaf. Insert the box into a large plastic garbage bag, and close the bag.

Alternatively, turn a large cardboard box or plastic bin upside down over the proofing bread.

Preheat oven to 425 .

Sprinkle the loaf with flour from a sieve, and, using a razor blade, make a few slashes to the top. Carefully slide the baking pad onto the hot bread stone and bake for 1 to 1-1/4 hours. During the first 10 minutes of baking, create steam by spraying water into the oven at 3-minute intervals.

When the bread is brown and hollow-sounding, remove it from the oven and let cool 1 hour before slicing.

For the baguettes:

Divide the dough into 3 pieces. Press and extend each piece of dough into a log 8" long, then pinch the sides together along the entire length of each log to create a seam on one side. Using both hands, roll and extend each dough strip into an 18" baguette. Transfer baguettes to a baking sheet lined with a nonstick mat coated with cornmeal. Roll 1 baguette in the cornmeal and arrange it and other baguettes at equally spaced intervals on the sheet.

Slide the tray into the proof box for 1 hour in a warm kitchen. Remove baguettes and sprinkle two loaves (not the one rolled in cornmeal) with flour from a sieve. With a razor or a serrated knife, score the surface of the baguettes.

Slide the pad and baguettes onto the hot stone and bake for 30-40 minutes, spraying some water in the oven after 1-2 minutes to create steam. Repeat spraying again 3-4 minutes later.

When cooked, the loaves should be brown and crusty. Remove, and cool completely on a rack before slicing.

Yield: 1 lg. loaf or 3 baguettes