French Bread

Steps

• Dough: Stir the yeast and sugar into the warm water and let stand until foamy.
  ⏱ Start 8 min timer
• Dough: Stir in the salt, then work in the flour a cup at a time until a shaggy dough forms.
• Dough: Knead 10 minutes until smooth, elastic, and just slightly tacky.

  Tip: Lean dough shows underkneading immediately — it'll tear rather than stretch. Keep going until a small piece stretches thin enough to see light through without ripping.

• Rise: Cover and let rise until doubled.
  ⏱ Start 60 min timer
• Shape: Divide in two, shape each half into a long baguette-style loaf, and place on a cornmeal-dusted sheet. Cover and let rise until puffy.
  ⏱ Start 45 min timer
• Bake: Slash the tops diagonally 3–4 times with a sharp blade, put a pan of hot water on the oven's bottom rack, and bake at 220°C (425°F).
  ⏱ Start 25 min timer

  Tip: The steam pan is what gives this loaf its crust. Skip it and the crust sets too fast for the dough to fully spring.

• Cool: Cool on a rack at least 20 minutes — the crust is still crisping as it cools.
  ⏱ Start 20 min timer