French Bread

* Notes: I never let this rise a second time and usually it only rises for 45 or so but it is a favorite. I cut and pasted this over I hope it all made it.

French Bread (Pain Ordinaire)

from The Bread Bible

2 cups warm water (105^° to 115^°F)

1 1/2 tablespoons of (1 1/2 packages) active dry yeast

1 tablespoon sugar

3 cups bread flour

1 tablespoon salt

About 3 cups unbleached all-purpose flour

Cornmeal, for sprinkling

1 large egg beaten, with 2 teaspoons of water for glaze

The depth of character of Pain Ordinaire is based on the purity

its ingredients and on the long rising time, which develops the dough's flavor.

1. In a large bowl using a whisk or in the bowl of a heavy-duty mixer

fitted with the paddle attachment: pour in the warm water and sprinkle

the yeast and sugar over the surface of the water. Stir until combined. Let stand at room temperature until dissolved and foamy, about 1o minutes.

2. Add 2 cups of the bread flour and the salt. Beat hard about 3 minutes. Add the remaining bread flour and most of the all-purpose flour, ¹/2 cup at a time, until a shaggy dough that clears the sides

3. If kneading by hand, turn the dough out onto a lightly floured work surface and knead until soft, silky, and resilient, 5 to 8 minutes, dusting with flour only i tablespoon at a time as needed to prevent sticking. The dough should not be sticky. If kneading by machine, switch to the dough hook and knead for I to 3 minutes, or until dough is smooth and springy.

4. Place the dough in a lightly greased deep bowl. Turn once to coat the top and cover with plastic wrap. Let rise in a cool area until tripled in bulk, r'/2 to 2 hours. If you have time, punch down the dough and allow it to rise again for about 1 hour. The dough may also rise in the refrigerator overnight.

5. Gently deflate the dough. Turn it out onto a lightly floured work surface. Grease or parchment-line a baking sheet and sprinkle with cornmeal. Divide the dough into 3 equal portions. Knead in more flour now if the dough seems sticky. Shape the portions into tight round balls for boules. Or flatten each portion into a rectangle for baguettes. Roll each rectangle up tightly with your thumbs to form a long sausage shape; roll back and forth with your palms to adjust the length. Place the loaves 4 inches apart on the baking sheet.

6. Quick method: Directly after forming the loaves, slash the tops diag­onally no deeper than ¹/4 inch and brush the entire surface with the glaze. Place in a cold oven on the middle or lower rack. Turn the oven thermo­stat to 400°F and bake for 35 to 40 minutes, or until crusty and the loaves sound hollow when tapped with your finger. Eat immediately or transfer the loaves to a cooling rack.

7. Standard method: Preheat a baking stone at 45o°F for at least 20 minutes, if using; otherwise, preheat the oven to 40o°F. Cover the loaves loosely with plastic wrap and let rise until puffy and doubled, about 30 ^to 40 minutes. Slash the tops of the loaves diagonally no more than ¹/4 inch deep and brush the entire surface with the glaze. Spray a mist of water into the oven, or throw a few ice cubes onto a gas oven floor to crisp the crust, if desired. Turn the oven thermostat to 400°F if using a stone and bake for 35 ^to 40 minutes, or until crusty and the loaves sound Hollow when tapped with your finger. Eat immediately or transfer the loaves to cooling rack.