French Bread

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Ingredients

• 2 cups (454 grams) warm water (about 110°F)

• 2 Tablespoons (25 grams) granulated sugar

• 1 Tablespoon (9.3 grams) instant yeast

• 5½ cups (660 grams) all-purpose or bread flour

• 1½ teaspoons (8.5 grams) fine sea salt

• 1 Tablespoon (14 grams) olive oil

• For the egg wash: 1 large egg beaten with one Tablespoon cold water

Instructions

• In the bowl of a stand mixer, stir together the warm water, sugar, and yeast.

• Add 3 cups of flour to the mixture along with the oil and salt and stir together with a spatula, then begin mixing with the dough hook on medium-low speed. Add the remaining flour a half cup at a time. Increase the speed to medium and knead until the dough comes together in a ball, 2 to 3 minutes. The dough should pull away from the sides of the bowl, spring back when pressed, and not stick to your finger. Add additional flour a few tablespoons at a time if needed.

• Transfer to a lightly oiled large bowl, cover with plastic wrap, and place in a warm place to rise until doubled in size, about an hour.

• Place the dough on a lightly floured surface. Divide it in half and shape each half into roughly a 9×12-inch rectangle. Roll the dough up starting from the long edges into a tight cylinder, turning the ends under and pinching the edges together to seal. Place seam side down on a perforated French bread pan or baking sheet lined with parchment paper. Repeat with the remaining dough to form the second loaf. Loosely cover and allow to rise once more until very visibly puffed, 30 to 40 minutes.

• Preheat the oven to 375°F while the loaves are rising.

• Just before putting the loaves in the oven, brush with egg wash, if using, and cut several gashes on an angle about 2-inches apart along the top of each loaf using a very sharp knife or baker's lame.

• Bake for 25 to 30 minutes or until golden brown and the loaves sound hollow when you tap on them.

Notes:

• For a nice crisp crust, you need to create some steam. Place a pan on the lower rack near the bottom of the oven before you turn it on to preheat. Then, after you add the bread to the oven, pour ¾ cup of hot water into the lower-rack pan. Do not open the oven door while the bread bakes until you think it’s done. The bread will be delicious if you skip this, but it’s a bakery trick that I love to use for my loaves.