French Bread

Ingredients:

2# 2 oz. Bread flour 100%

.65 oz. Salt 2%

.35 oz. Instant yeast    1%

1# 4 oz. Water 59%

3# 7 oz. 162%

Method:

Combine and blend flour, salt and instant yeast. Add water and mix on #2 setting in stand mixer for 5 minutes, or knead by hand for 7-10 minutes until smooth and elastic. Shape into a ball then toss in a well oiled bowl until all sides are coated. Cover and allow to ferment until dough doubles in size, about 60-90 minutes, depending on room temperature.

Dump dough onto a work surface and divide into 2 equal portion for loaves, or 4 equal portions for baguettes. Do not overly degas the dough. Shape dough and place on sheet pans covered with parchment paper and dusted with semolina or fine corn meal. Cover and allow to ferment until almost doubled in size, about 60 minutes. Brush dough with flour, egg wash or salt water wash, then slash dough and place in preheated 475 F oven for 20 minutes with steam pan, or spray oven walls with water 3 times every 3 minutes apart to develop a chewy crust. Bread is done when it reaches an internal temperature of 200F. Remove from pans and place on cooling racks. Best served after bread cools for 1 hour, and within 12 hours for optimal flavor and texture. Leftover bread can be dried and ground for breadcrumbs.