Ingredients

The following ingredients have 4 Servings
  • 15 oz Master Bread Dough Recipe
  • Bread Flour
  • 1/4 Cup Yellow Cornmeal
  • 2 Cups Water (hot )

Instruction

  • Place dough on a floured surface and dust very lightly with flour. Working the dough as little as possible, form the dough into a 14-inch log. Smooth dough with your hands to form a soft, non-sticky skin.
  • Sprinkle the cornmeal on a cookie sheet and place the dough cylinder on the cornmeal. Cover with a tea towel and let rest at room temperature for 40 minutes.
  • About 30 minutes before baking, place the broiler pan on the lower shelf and the baking stone on the middle shelf of the over. Preheat to 450°F.
  • Using a serrated knife make three evenly spaced diagonal slashes, about 1/2 inch deep across the baguette, exposing the moist dough under the surface.
  • Carefully place the baguette onto the center of the hot stone. Pour the hot water into the broiler pan.
  • Bake for 25 minutes or until the crust is a medium-dark brown and a thermometer inserted in the middle of the loaf is at least 190°F.
  • Remove the loaf from the oven and cool on a wire rack.