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How to Make a French Baguette. Your loved ones will say, "Ooh, la, la!" when you pull
this French baguette out of the oven. You will need 4 c. unbleached all-purpose flour
½ tsp. salt 1 tbsp. active dry yeast 2 c. warm water A couple of tablespoons of oil
Cornmeal A bowl of water A baking sheet Parchment paper and a baking stone (optional). Step
1. Mix the flour and salt in a medium-size bowl. Step 2. Put the yeast, water, and half
the flour mixture in a large bowl and mix it together with your hands until it's doughy.
Cover with a clean dishcloth and let it sit at room temperature for three hours, until
it more than doubles in size. Step 3. Using your hands, mix the remaining flour mixture
into the dough. Step 4. Transfer the dough to a lightly floured surface and knead it
for about 10 minutes. Step 5. Place the dough in a large, lightly-oiled bowl, turning the
dough around in the bowl so it gets covered with oil. Cover with a dishcloth and let it
sit for another hour. It should nearly double in size. Step 6. Preheat the oven to 450 degrees
Fahrenheit and knead the dough one more time for about five minutes before dividing it
into three parts. Roll each part into a long baguette with your hands, and let them rise
in a warm, draft-free spot, for another half hour. If you have a baking stone, put that
in the oven to preheat. Step 7. Make four lengthwise slashes on top of the loaf with
a sharp knife, going no deeper than ¼ inch. Lightly spritz or brush the top with cool
water. If you're not using the baking stone, cover an upside-down baking sheet with parchment
paper and sprinkle it with cornmeal. Step 8. Place a medium-size bowl filled halfway
with water on the bottom rack of the oven. Bake the baguettes in the middle of the oven
on the baking stone or sheet. Remove the bowl after 15 minutes. Continue baking the bread
until golden, 20 to 30 minutes total. Step 9. Take the bread off the stone or pan and
turn it upside down on the upper oven rack. Bake five minutes longer. Eat some while it's
still warm. Did you know The CEO of one of France's most famous bakeries, Poilane, is
the granddaughter of the founder and took over the company at 19 years old.