Claudine Marquet's Authentic French Baguettes

This is a simple recipe from cooks.com. i use it to make fresh baguettes at home for the week.

Dissolve the yeast in 3 / 4 cup warm water.

Place flour , salt , and wheat germ in the bowl of a food processor.

Add the yeast and water mixture and pulse 5 times.

Add the remaining water while turning the machine on and off.

Process for 1 minute , until the dough comes off the sides of the bowl and forms a mass on the blade.

Remove and knead by hand for 1 minute more.

Place dough in a greased bowl , turn to coat , cover , and let rise 1 hour.

Punch down and divide into 3 pieces.

Shape each into a long narrow baguette and place on a baking sheet or in a baguette pan that has been sprinkled with cornmeal.

Let rise 30 minutes , then slash before baking.

Put a pan of hot water in the oven and preheat it to 400 degrees.

Bake the bread for 30 minutes.

Cool the loaves on a rack.

These freeze well and can be reheated in a 375 degree oven for 5 minutes before serving.

flour, wheat germ, salt, warm water, dry yeast, cornmeal