Classic French Bread

Ingredients
Makes 4 to 6 small loaves

• 5 1/3 cups unbleached bread flour
• 2 cups lukewarm water
• 2 tsp salt, or 1 tbsp coarse kosher salt
• 2 1/4 tsp active dry yeast

Method

1. Combine all of the ingredients in a mixing bowl. If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute. I mixed by hand with a large spatula for 1 minute, until well blended.
2.  Let it rest for 5 minutes.
3.  Stretch and fold the dough in the bowl with oiled hands. Do this from the back end and then from each side
4.  Flip the dough over and tuck it into a ball.
5.  Cover the bowl with plastic wrap and let the dough sit at room temperature for 10 minutes.
6.  Repeat the stretch and fold process 3 more times, completing all repetitions within 40 minutes.
7. After the final stretch and fold, cover the bowl tightly for about 90 minutes.
8. The dough will rise to about double its original size.
9. Transfer the dough to a lightly floured work surface.
10. Divide the dough into 4 to 6 pieces.
11. With floured hands, gently pat the dough pieces into rectangles.
12.  Stretch the dough into loaves, boules, rolls, or torpedoes. ( I shaped into torpedoes!) 
13. Place it seam side down on the parchment paper.
14. Cover the loaves loosely with a towel for 60 minutes.
15. Remove the towel and let the loaves proof for an additional 60 minutes.
16. About 45 minutes before baking, preheat the oven to 550°F.
17. Score each loaf with a serrated knife.
18. Slide the loaf directly onto the hot stone, and quickly pour 1 cup hot water into an empty broiler pan.
19. Lower the oven temperature to 450F degree.
20. Bake for 12 minutes, then rotate the breads and bake for another 15 to 20 minutes, until the crust is golden brown.
21. Allow to cool before slicing or serving.

For best results, you'll need a baking stone and broiler pan for this recipe. This is essential for breads intended to achieve a crisper crust and nice caramelization. About 45 minutes before baking, prepare a baking stone placed on the middle rack and preheat the oven to 550F degree. Place an empty broiler pan for holding hot water on any other shelf that won't interfere with the rising bread. If you are not using a baking stone, simply place the loaves on parchment paper in a sheet pan and prepare a broiler pan to hold hot water for steam as well.


Recipe adapted from Peter Reinhart's "artisan breads every day"