French Bread

Ingredients

• 690 g all-purpose flour
• 532 g warm water
• 1 tbs yeast
• 2 tbs sugar
• 2¼ tsp salt
• 2 tbs olive oil

Directions

1. Proof Yeast: In a small bowl, combine warm water, yeast, and sugar; let sit until foamy.
2. Mix Dough: In a stand mixer with a dough hook, add 3 cups flour, salt, oil, and yeast mixture. Mix on medium, gradually adding 2½-3 more cups flour until a soft dough forms.
3. Knead: Knead on medium-high about 10 minutes, until dough pulls away from the bowl. Add a little flour if sticky.
4. First Rise: Place dough in a greased bowl, cover, and proof 90 minutes.
5. Shape Loaves: Turn dough onto a floured surface, divide in half. Roll each into a 14-16" rectangle, press out air, roll tightly, pinch seams, and place seam‑side down on a parchment‑lined baking sheet, spaced apart.
6. Second Rise: Score loaves diagonally with a serrated knife, cover, and let rise until doubled (~60 minutes).
7. Bake: Preheat oven to 400°F. Bake on the middle rack 20-25 minutes until golden brown.
8. Finish: Remove from oven and brush with melted butter if desired. Slice and serve warm.

Chef's Notes

• Instant yeast can replace active dry yeast directly. Rapid‑rise yeast does not need to be proofed.
• Store bread wrapped in a cloth or inside a paper bag to keep the crust crisp without drying out.
• Plastic bags trap moisture and will soften the crust.

Baking Timeline

Step	Direction	Time (min)	Notes
1	Proof yeast	10	Water, sugar, yeast + prep other ingredients
2	Knead	10	Flour, salt, oil
3	Proof #1	90	Oiled covered bowl
4	Divide and Shape	10
5	Proof #2	60	Preheat oven to 400° @30 min
6	Bake	25	Add pan of boiling water to oven
7	Cool and Slice	10