INGREDIENTS

INSTRUCTIONS

Dissolve yeast,sugar and ascorbic in water. Stir cup of cold water
into yeast mixture. Add 2 tbls. olive oil. Set aside. Measure
flour,gluten and salt into processor bowl with plastic blade. (I have
a Cuisinart 11) Pulse to combine. Start machine. Slowly pour liquid
into processor. A ball should form in a few seconds, if it doesn't,
add a little water. Dough should form a ball on top of the blade.
Allow to revolve 8 to 10 times. If dough will not form a ball, add a
T. of flour and pulse motor. Stop machine. Remove cover and feel
dough. If it feels wet add a T. of flour and rotate. Feel dough  again.
Replace cover and let dough rest 5 minutes. Turn on machine  and rotate
dough 30 times. Remove to a floured surface. Dough should  feel smooth,
not sticky and quite firm. (Do not overheat dough; if it  gets hot,
turn machine off and allow to cool.) Let dough rest 2  minutes. Knead
vigorously 50 times, slapping dough on counter. Put  dough into a
greased tub (a 6 qt. ice cream tub w/lid), cover and let  rise 60
minutes. Turn out onto floured board, knead vigorously,  stretching
dough into a 14" rectangle. Fold long side to center,  repeat making 3
layers. Repeat shaping and folding (this stretches  the gluten and
redistributes any yeast remaining). Then fold into a  ball and return
to greased tub (or bowl) for the long rise, at least  2 hours or until
2 1/2 to 3 times in size. Turn out onto floured  surface, divide (opt)
and shape into a round or long loaf or into  rolls. USE A BAKING STONE.
START PREHEATING OVEN TO 450FOR AT LEAST 30 MINUTES BEFORE BAKING.  10.
Rise 1 to 1 1/2 hours on cornmeal covered parchment paper on a  baking
sheet.  11. Brush tops of loaves with 2 T. cornstarch cooked with 1 cup
water  (cooled). (opt)  12. Slash tops with a razor blade.  13. Slide
loaf on the parchment paper into preheated oven onto baking  stone and
bake 30 minutes. Pour 1 or 2 cups of water into a pan on  the bottom of
oven to create steam.  Dough can be made in two batches and then
combined for kneading and  shaping.  Each recipe will make 2 baguettes
or 2 round loaves or 12 rolls.  Per serving: 1871 Calories (kcal); 32g
Total Fat; (15% calories from  fat); 50g Protein; 339g Carbohydrate;
0mg Cholesterol; 4821mg Sodium  Food Exchanges: 22 Grain(Starch); 1/2
Lean Meat; 0 Vegetable; 0  Fruit; 5  Recipe by: Way to Cook, Julia
Child  Converted by MM_Buster v2.0n.

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