Lean French Bread - cooking recipe

Ingredients
    2 c. warm water
    1 Tbsp. granulated or 1 cake compressed yeast
    5 1/2 to 6 1/2 c. bread flour
    2 tsp. salt
    vegetable oil as needed
    1 scant Tbsp. cornstarch
    1 c. boiling water
    cornmeal (as needed)
Preparation
    Dissolve yeast in water.
    Add salt and 4 1/2 cups flour, stirring well.
    Add flour to form a heavy mass.
    Turn onto floured surface.
    Knead in remainder of flour until dough is smooth, satiny and elastic.
    Place dough in lightly oiled bowl.
    Turn to cover all surfaces.
    Cover; let rise to double (2 to 3 hours).
    Combine cornstarch and boiling water.
    Cool.
    Punch down dough and turn onto work surface.
    Divide dough into 4. Roll each 12 to 13-inches and 1-inch in diameter.
    Place on connmealed baking sheet or lightly greased French bread forms.
    Slash dough diagonally 3 times.
    Cover, rise until almost double.
    Brush with cornstarch mixture.
    Put loaves in preheated 425\u00b0 oven.
    Brush with cornstarch mixture 2 to 3 times during first 10 to 15 minutes.
    Bake 35 to 40 minutes until sounds hollow.

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