The third bread recipe included in Fannies baking book. A classic french bread recipe for baguettes or a french loaf. With this recipe I made both
Sprinkle the yeast over warm water in a large mixing bowl, let stand a minute or so to dissolve.
Add the salt
and 5 cups of flour
beat vigorously until well mixed. Add enough additional flour to make a manageable dough
turn the dough onto a lightly floured surface
knead for a minute or 2 and let dough rest for 10 minutes
Resume kneading , adding just enough additional flour to keep dough from being sticky. Knew for 8-10 more minutes. Until smooth
Place in a large greased bowl, cover with plastic wrap and let rise until doubloon bulk. (2 or more hours)
Punch the dough down and divide into 4 equal parts.
On a lightly floured surface, use the palm of your hands to roll each piece into a rope about 14 inches long and 1 3/4 to 2 inches across; don’t worry if its slightly irregular,
Place the formed loaves about 3 inches apart on a large baking sheet that has been generously sprinkled with cornmeal. Spray or brush each with water. Cover with plastic and let rise for another 40 minutes
Carefully remove plastic
Brush each risen loaf with egg whites
Score each loaf with sharp knife or razor blade
Bake at 450 for 15 minutes, brush with water and lower oven temp to 375. Bake for another 15 minutes or until crust is golden brown. Remove from racks and let cool.