Oysters Rockefeller with French Bread

Shape Loaves and Second Rise

• Gently punch down the risen dough to release the air and transfer it to a lightly floured surface.
• Divide the dough into two equal portions.
• Working with one portion at a time, press it into a rectangle (approximately 12x8 inches).
• Starting from the long edge, roll the dough up into a tight log. Pinch the seam and the ends firmly to seal.
• Place the loaves seam-side down on a baking sheet lined with parchment paper. Cover loosely with a kitchen towel and let them rise for another 30-45 minutes, until they look puffy.

Prepare for Baking

• About 20 minutes before baking, preheat your oven to 400°F (200°C). Place a shallow metal or cast iron pan on the bottom rack of the oven to heat up.
• In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash.
• Using a very sharp knife or a bread lame, make 3-4 decisive diagonal slashes across the top of each loaf, about 1/4-inch deep.
• Gently brush the loaves all over with the egg wash for a golden, shiny crust.

Bake with Steam

• Place the baking sheet with the loaves on the middle rack of the preheated oven.
• Carefully pour 1 cup of hot water into the preheated pan on the bottom rack. It will create a burst of steam. Quickly close the oven door to trap the steam.
• Bake for 25-30 minutes, or until the crust is a deep golden brown and the internal temperature registers 190-200°F (88-93°C) on an instant-read thermometer.
• The loaves should also sound hollow when tapped on the bottom.

Cool and Serve

• Immediately transfer the baked loaves from the baking sheet to a wire rack.
• Let the bread cool completely for at least 1 hour before slicing. This is crucial as it allows the internal crumb structure to set properly.