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1
Prepare the Baguettes dough, following the recipe through the second 1-hour rise.
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2
Sprinkle a large wooden peel with cornmeal.
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3
On a lightly floured work surface, roll out the dough to an oval, about 12 to 14 inches long and 1/2 to 3/4 inch thick.
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4
Transfer to the prepared peel, and cover loosely with plastic wrap.
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5
Let the dough rest in a warm place for 10 to 15 minutes.
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6
(This will relax the dough so it is easier to stretch.)
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7
Place a baking stone on the floor of the oven.
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8
Preheat the oven to 400F.
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9
Using a lame or a razor blade, make five slits as illustrated, cutting all the way through the dough, and gently stretching slits to widen openings.
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10
Cover dough loosely with plastic wrap, and let rest for about 15 minutes.
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11
Brush the dough generously with olive oil, and sprinkle with salt.
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12
Slide the loaf onto the stone, taking care to maintain the shape as much as possible.
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13
(Quickly reshape the loaf with your hands, if necessary.)
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14
Bake until golden brown, 25 to 27 minutes.
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15
Transfer loaf to a wire rack to cool completely.
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16
This bread is best eaten the day it is baked, but it can be kept wrapped in plastic at room temperature for up to 1 day, or frozen, wrapped in plastic and aluminum foil, for up to 3 weeks.
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17
The dough is left to relax on the prepared peel, making it easier to stretch.
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18
A lame or a razor blade is used to make five slits in the dough to form a leaf pattern.
