Baguettes Whole Wheat

The water on the bottom of the oven creates steam that gives the bread a crisp crust. Makes three long, thin loaves.

Dissolve yeast and sugar in warm water in a large bowl , let stand 5 minutes.

Add 3 1 / 2 cups of the bread flour , wheat flour , semolina and salt to yeast mixture.

Stir with a whisk until well blended.

Turn the dough out onto a lightly floured surface.

Knead until smooth and elastic.

Add enough of remaining bread flour 1 tablespoon at a time , to prevent douogh from sticking to hands dough will feel tacky.

Place dough in a large bowl coated with cooking spray , turning to coat top.

Cover and let rise in a warm place , free from drafts , 45 minutes or until doubled in size.

Punch dough down , cover and let rest 5 minutes.

Divide into thirds.

Working with one portion at a time , roll each portion into a 16-inch rope on a floured surface.

Place ropes on a large baking sheet sprinkled with cornmeal.

Cover and let rise 40 minutes or until ropes are doubled in size.

Uncover dough.

Cut 3 slits in top of each rope.

Preheat oven to 425f.

Throw water onto floor of oven.

Plac.

dry yeast, sugar, warm water, bread flour, whole wheat flour, semolina flour, salt, cooking spray, cornmeal, water