French Bread

BREAD INGREDIENTS:
1 cup warm water
1 1/2 tsp. salt
3 cups bread flour
3 tsp. yeast

CORNSTARCH GLAZE INGREDIENTS:
1/2 cup cold water
1 tsp. cornstarch

Mix all the ingredients in a stand mixer.

Remove the dough from the machine and onto a lightly-floured surface. Knead the dough several times and form into an oval. Cover with plastic wrap and let sit 10-15 minutes. After resting, knead dough.
Gather into a rough ball and place the dough on a floured work surface.
Fold the dough in half. Turn the dough about 45 degrees and continue kneading in this fashion, for about 5 minutes. It should feel smooth and elastic.

Place the dough in a lightly-oiled large bowl. Place a damp towel over the bowl and cover with plastic wrap. Let rise until doubled in volume, about 2 hours.

After rising, remove the dough from the bowl and place on a lightly-floured board. Knead it again. Then shape the dough into a loaf shape and place on a cookie sheet dusted with cornmeal. Cover with plastic wrap and place in a warm spot to rise until doubled in size, approximately 1 1/2 hours.

Preheat oven to 450 degrees.

After rising, slash the bread with a bread razor or a very sharp knife making three 1/2-inch deep diagonal slashes. Brush or spray the top of the loaf with cold water and bake for 20-25 minutes or until nicely browned. The internal temperature should be between 200 and 210 degrees.

Mix cornstarch glaze with a whisk over medium-high heat. Brush over the top of the bread when it is almost finished baking.

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