French Bread From Scratch (Print Version)

# Ingredients:

→ Basic Dough

01 - 2 cups lukewarm water (around 105°F)
02 - 1 Tablespoon dry active yeast
03 - 2 ½ teaspoons white sugar
04 - 5 cups (650 g) plain flour or bread flour, with extra for dusting
05 - 2 ½ teaspoons regular salt or fine sea salt
06 - 1 teaspoon olive oil

→ Final Addition

07 - Melted butter with salt (if you want)

# Instructions:

01 - Combine lukewarm water, yeast, and sugar in a small bowl. Wait 5 minutes until it gets foamy and bubbly. That foam shows your yeast is good to go!
02 - Using your stand mixer with paddle attachment or just a big bowl for hand mixing, blend 2 cups flour with salt. Add your frothy yeast mixture and mix at medium-low. Add more flour bit by bit, about ½ cup each time, until your dough feels smooth but not tacky. You might need a bit more or less than 5 cups total depending on how humid your kitchen is.
03 - Give your dough ball a light coat of olive oil all over. Drape a kitchen towel over the bowl and let the dough sit for 15-30 minutes. Got spare time? Let it grow for up to an hour for even better results!
04 - Dust your counter with flour and place your dough on it. Cut it into two equal parts with a knife or bench scraper. Take one half and roll it into a 15-inch rectangle. Roll it up from the long side to make a cylinder. Seal the edges by pinching them and tuck the ends under. Make the edges rounded and put your loaf on a baking sheet. Do the same with the other half.
05 - With a sharp knife, make three slanted cuts across each loaf top. This helps them expand while baking and makes them look fancy too! Cover both loaves with a clean towel and let them puff up again for 30-60 minutes. The longer they rise, the better they'll be.
06 - Heat your oven to 400°F and put parchment paper or a silicone mat on your baking sheet. Bake the loaves for 17-23 minutes until they turn a nice golden brown on top. Want to check if they're done? Tap them gently. They should sound hollow! If they brown too fast, loosely put foil on top and turn down the heat to 375°F.
07 - For extra flavor, brush the hot bread with melted butter. Cut and eat while still warm for that amazing fresh-baked taste!

# Notes:

01 - For a crunchy, glossy top, coat the loaves with a mix of 1 beaten egg white and a teaspoon of water before baking. Tossing a few ice cubes in the oven creates steam for a crunchier crust.
02 - Keep this handmade French bread in a paper bag on your counter to keep its texture just right.
03 - To save for later, cool the bread fully, then wrap in a big ziplock bag (better to freeze whole than sliced). Push out all air and freeze up to 3 months. Let it thaw overnight and warm at 300°F for 5 minutes to freshen up.

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