Ingredients
- 1 ½ teaspoons yeast
- 1 cup 90° water
- 3 cups high gluten flour
- 1 teaspoon salt
- ½ cup cool water
- corn meal
Directions
1. Whisk together yeast and warm water until creamy. In mixer with dough hook, combine flour and salt. On low, add yeast mixture. Mix until smooth-5-8 minutes. Put in frig, covered with plastic wrap for 8-24 hours. Grease baguette pan and sprinkle with cornmeal. Divide dough by two and put on pan. Cover with plastic wrap and refrigerate over night. |
2. Preheat oven to 375°. Lightly flour the top of each loaf. With razor blade or knife, score the top of each loaf. (3-4 cuts). Bake for approximately 30 minutes. |