Baguettes

Makes 4 foot-long baguettes.

• 5-1/2 to 6 cups all-purpose flour
• 4-1/2 tsp. dry quick-rise yeast (or 2 packages)
• 1-1/2 tsp. salt
• 2 cups warm water (120 to 130 degrees F)
• yellow cornmeal
• 1 egg white
• 1 Tbsp water
• parchment paper
• 2 baking sheets

1. In a large mixing bowl, combine: 2 cups of the flour, 4-1/2 tsp quick-rise yeast, 1-1/2 tsp salt.
2. Add 2 cups warm water.
3. On low speed, beat with electric mixer 30 seconds, scraping sides of bowl.
4. Beat 3 more minutes on higher speed.
5. Reduce speed to low.
6. Using dough hook in stand mixer: gradually stir in as much of the remaining flour as you need to form a large, smooth and elastic dough ball.
7. If you don't have a dough hook or your mixer can't handle this much dough easily, stir in as much of  the remaining flour as you can with a long wooden spoon.  Then turn dough out onto a lightly floured surface and, adding flour as necessary, knead by hand for 8-10 minutes till the dough is smooth and elastic.
8. Shape kneaded dough into a round and place in a lightly greased bowl, turning once to grease the surface of the dough. 
9. Cover and let rise in a warm place until double (about 1 hour).
10. Punch dough down and turn out onto lightly floured piece of parchment paper.
11. Cut into quarters, shape dough into 4 rectangles. Cover and let rest 10 minutes.
12. On lightly floured parchment paper, with a rolling pin, roll each rectangle out, so that each piece is now 12 inches long and 8 inches wide.
13. Starting from the long side, roll up the dough jelly-roll style.
14. Pinch dough to seal the seam (if you need to, use a little flour and water).
15. Taper ends.
16. Grease two baking sheets and sprinkle with cornmeal.
17. Place two baguettes on each sheet, seam side down.
18. Cover with a dishcloth and let rise in a warm place until nearly doubled in size (35 to 45 minutes).
19. Arrange oven racks to accommodate both baking sheets, one above and one below.
20. Preheat oven to 375 degrees F.
21. With a sharp knife, make 3 or 4 shallow diagonal cuts across top of each loaf.
22. In a small bowl, whisk egg white with 1 Tbsp water. Lightly brush egg white mixture over top of loaves, for a shiny crust, saving remaining mixture for later.
23. Bake in preheated 375 degrees F. oven for 10 minutes.
24. Brush tops of loaves again with more egg white mixture.
25. If using a standard oven, switch the position of the baking sheets. Switching baking sheet positions shouldn't be necessary in a convection oven with good oven circulation.
26. Bake 10-20 minutes more or until loaves sound hollow when tapped and tops look golden.
27. Remove loaves from baking sheets and cool on wire racks.
28. Served warm, baguettes will have a crisp, crunchy crust and soft interior.
29. After cooling, if you store baguettes in plastic bags, crust will soften and be chewier.