French Bread
Soft, chewy french bread from scratch
Ingredients
- 2 1/4 cups water
- 2 tbsp sugar
- 1 tbsp instant yeast
- 1 tbsp salt
- 2 tbsp oil
- 5 1/2 cups flour
Instructions
- Heat oven to 375 and line the backs of two sheet pans with parchment paper.
- Add all the bread ingredients to a stand mixer and mix on medium low until the dough comes together into a cohesive mass and clears the sides of the bowl, about 5 minutes. If the dough seems dry, add a few tbsp of water. If the dough is too wet and gloopy, add a bit of flour at a time until it comes together. It should start out sticky and stuck to the sides, and come together as you knead it. You want a decently moist and soft dough so your bread won't be dry.
- Once the dough is smooth, turn off the mixer and cover with a damp towel. Allow the dough to rest for 10 minutes, then turn to mixer back on for 10 seconds. Repeat this 5 times.
- Turn the dough out onto a lightly floured counter and cut into two equal pieces.
- Flatten each piece into a rough rectangle using your hands then bring each long edge into the center and press them down. Finally, fold the long edges together and seal them. You can watch youtube on how to shape a batard or bread loaf to see how this is done.
- Sprinkle a little corn meal onto the parchment lined sheets and place one loaf on each, seam side down. Cover with greased plastic wrap and allow to rise until doubled, about 1 hour. The bread is ready when a greased fingertip pressed into the dough leaves a indentation that doesn't bounce back. Slice 3 lines in a top with a bread lame or sharp knife.
- Place into the oven and bake for about 22-25 minutes, rotating pan half way through. The bread should be nicely golden brown and at least 197 internally. Cool slightly before slicing and serving.
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