Pain Ordinaire Crusty French Bread
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1 3⁄4 Cup (28 tbs) (105-15Â° F)|
|Flour||4 1⁄2 Cup (72 tbs), sifted|
Sprinkle yeast over warm water and stir to dissolve.
Mix salt with flour, then add to yeast mixture, a little at a time, working in enough at the end to form a fairly stiff dough.
Knead on a lightly floured board until elastic, about 8 minutes.
Shape into a ball, place in a greased bowl, turning to grease all over.
Cover with cloth and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
Punch dough down, knead lightly 1-2 minutes and divide in half.
Shape into 2 loaves about 12" long and 4" wide, tapering ends; arrange 3" apart on a baking sheet sprinkled with corn meal.
Cover and let rise until doubled in bulk.
Toward end of rising, preheat oven to 425° F.
Brush loaves with glaze and make 3 diagonal slashes about 1/4" deep across each with a sharp knife.
Bake 1/2 hour with a shallow baking pan half full of water on rack underneath bread, reduce heat to 350°, and bake 20-25 minutes longer until golden brown and hollow sounding when tapped.
Cool on racks before cutting.