I love simple french bread. It’s just incredible. I sometimes add some herbs to the dough. I also like pepper or onion/garlic seasoning in the dough. One thing to always remember with bread is that it sometimes just doesn’t work out; mistakes happen. Have fun and enjoy.
- 2 ¼ Tsp Active dry yeast
- 1 ½ cups Water (lukewarm)
- 1 Tsp Sugar
- 4 cups Unbleached all-purpose flour (you might not need all of this)
- 1 ½ Tsp Salt
Activate the Yeast: Combine the yeast with sugar and ½ cup warm water in a large mixing bowl or a stand mixer. Wait about 5 minutes until the mixture froths, signaling the yeast is active.
Mix the Dough: Add the remaining water and 2 cups of flour to the yeast mixture. Start mixing, then incorporate the salt. Gradually add another 1 ½ cups of flour while kneading. Aim for a dough that’s slightly sticky yet supple and smooth. If the dough is too sticky, add one tablespoon of flour until the desired consistency is reached.
First Rise: Shape the dough into a ball and place it in a lightly oiled bowl, turning it once to coat. Cover the bowl with a kitchen towel or cling wrap and let it rise warmly for 45 minutes to an hour or until it is doubled.
Shape the Loaves: After the dough has doubled, knead it lightly on a countertop to deflate. Divide the dough into two equal parts. Form each half into a ball, then flatten into a circle about six inches in diameter. Roll each circle into a cylinder and seal the seams with your fingertips. Roll each cylinder into a 10-12 inch rope.
Second Rise: Place the ropes on a parchment-lined or cornmeal-sprinkled baking sheet, spacing them 4-5 inches apart. Dust the tops with flour. Cover with a kitchen towel and let them rise again for 45 minutes to an hour until doubled.
Preheat and Slash: Preheat your oven to 450 degrees Fahrenheit. Make three diagonal slashes on each loaf before baking with a sharp knife.
Bake with Steam: Spray the oven’s walls with water to create steam. Place the baking sheet in the oven and bake for 25-30 minutes or until the loaves are golden brown.
