Simple French Bread
- 2 cups warm water (114°F)
- 1 Tbsp active dry yeast
- 2 tsp granulated cane sugar
- 4-5 cups all purpose flour, spooned and leveled
- 1 cup bread flour, spooned and leveled
- 2 tsp kosher salt
- Olive oil, to oil the bowl
- Stir together yeast, sugar, and warm water in a small bowl. Let the yeast do it’s thing until foamy, about 5 minutes.
- In a large bowl, whisk together 2 cups of the all purpose flour, and cup of bread flour with the salt. Using a wooden spoon, stir in foamy yeast mixture.
- Add remaining flour, ½ cup at a time, stirring with a wooden spoon. Once it becomes too stiff to stir, turn the dough out onto a lightly floured surface. Knead and continue adding flour until the dough is smooth and no longer sticky.
- Oil the bowl, and roll the dough on all sides until evenly coated. Cover with plastic wrap or a clean damp towel. Allow to rest 20 minutes.
- Turn the dough back out onto a lightly floured surface. Divide in half. Roll out half into a rectangle, about ½-inch thick. Starting on the long side, roll dough into a cylinder. Fold ends under and pinch seams to seal. Place on a large parchment lined baking sheet. Do the same for the other half of the dough. Lightly brush a little more olive oil over the dough. Cover with plastic wrap or a damp clean kitchen towel. Allow to rise 1 hour.
- With a very sharp knife, Slice 3 or 4 slits diagonally across each loaf. Bake in a preheated oven for 18 to 20 minutes. Cool completely on a rack before slicing.
Makes 2 loaves