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for French bread, based on one developed by Christine Andreae of Overall. This makes 8 medium or 10 slender long loaves.
French Bread
2 quarts warm water
3 tablesppons yeast
3 tablespoons salt
3 tablespoons sugar
5 lbs. unbleached good quality flour, or enough to make proper dough.
Dissolve sugar, salt, yeast in water. Add flour, gradually, knead until dough is smooth and elastic. Cover. Let rise until double, punch down. Shape into 8-10 narrow loaves in baguette pans. Spray with water, cover, let rise again at room temperature or overnight in refrigerator.
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