Place the dough in a large bowl. Divide in half. Place ropes on a large baking sheet sprinkled with cornmeal. Cover and let rise 30 minutes or until doubled in size. Cut 3 slits in top of each loaf to allow steam to escape.
Place loaves in oven.
Quickly close the oven door. Remove from pan, and cool on wire racks. Cut each baguette into 12 slices. Copyright Southern Progress Corporation, 2000. All rights reserved.