Lean French Bread

Instructions

1. Dissolve yeast in warm water.
2. Add salt and 4 1/2 cups of flour, stirring well.
3. Add more flour to form a heavy mass.
4. Turn onto floured surface.
5. Knead in remaining flour until dough is smooth, satiny, and elastic.
6. Place dough in a lightly oiled bowl.
7. Turn to cover all surfaces.
8. Cover and let rise until doubled in size, about 2 to 3 hours.
9. Combine cornstarch and boiling water; cool.
10. Punch down dough and turn onto work surface.
11. Divide dough into 4 portions.
12. Roll each into 12 to 13-inch lengths, about 1 inch in diameter.
13. Place on a greased or parchment-lined baking sheet or French bread forms.
14. Slash the dough diagonally 3 times.
15. Cover and let rise until almost doubled in size.
16. Brush the loaves with the cornstarch mixture.
17. Bake in a preheated 425°F oven for 35 to 40 minutes until sounds hollow when tapped.
18. Brush with the cornstarch mixture 2 to 3 times during the first 10 to 15 minutes of baking.