French Bread

1. 1
   prep · ~5 min

   Activate the yeast.

   1.Pour lukewarm water (105-110°F) into a large mixing bowl.

   2.Sprinkle active dry yeast over the water and let it sit for 5 minutes until foamy.
2. 2
   mix · ~5 min

   Form the dough.

   1.Add 2 cups of flour and all the salt to the yeast mixture.

   2.Stir with a wooden spoon until a shaggy dough forms.

   3.Gradually add the remaining 2 cups of flour, mixing until incorporated.
3. 3
   knead · ~10 min

   Knead the dough.

   Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when poked.

   TIPIf the dough feels sticky, add flour a tablespoon at a time. If it's too dry, wet your hands lightly.
4. 4
   rest · ~60 min

   Let the dough rise.

   Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 1 hour, or until doubled in size.

   TIPAn oven with just the light on creates the perfect temperature for rising.
5. 5
   prep · ~2 min

   Shape the loaf.

   1.Punch down the risen dough to release air bubbles.

   2.Shape into a long baguette-style loaf about 14 inches long.

   3.Place on a parchment-lined baking sheet, seam side down.
6. 6
   rest · ~30 min

   Proof the shaped dough.

   Cover loosely with the kitchen towel and let rise for 30 minutes until noticeably puffy.

7. 7
   prep · ~1 min

   Preheat the oven and score.

   1.Preheat the oven to 450°F (230°C).

   2.Using a sharp knife, make 3-4 diagonal slashes about 1/4 inch deep across the top of the loaf.

   TIPScore quickly and confidently. Shallow, hesitant cuts will seal up during baking.
8. 8
   bake · ~25 min

   Bake with steam.

   1.Place the baking sheet on the middle rack of the preheated oven.

   2.Bake for 25 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.

   3.For a crispier crust, toss a few ice cubes onto the bottom of the oven right after placing the bread in.

   TIPThe steam from ice cubes creates a crackly, bakery-style crust.
9. 9
   rest · ~20 min

   Cool before slicing.

   Transfer the loaf to a wire rack and cool for at least 20 minutes before slicing. Cutting too early will make the crumb gummy.

   TIPCool completely for the best texture — the interior is still cooking when it comes out of the oven.

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