French Bread Recipe

Your biggest problem is humidity levels when making French Bread like N.O. style.

This is a recipe I use:

4 1/2 cups bread flour plus 2 1/2 tbsp. for sprinkling over loaves

1 package active dry yeast
2 1/2 tsp. salt
2 cups cool water, 70 degrees or less
2 tbsp. corn meal

Put flour, yeast, salt and water in a bowl and mix until a smooth dough forms. Cover and let rise in a warm plae for 4 1/2 hours or until dough doubles in size.

Bring dough from the outside of the bowl to the center to release air. Form dough into a ball and press into a rectangle on a floured surface. Cut lengthwise into 3 equal strips and roll them out with your palms until about 18" long.

Place parchment paper on a baking sheet, sprinkle with corn meal and place dough on the sheet. Cover with a large container and let dough rise for 1 more hour. Preheat your oven to 425 degrees.

Sprinkle loaves with a little flour, cut diagonal slits in the top of the dough (3 or 4 of them just deep enough to score the dough) and pop in the oven. Mist the oven with a few sprays of water from a spray bottle to add humidity to the oven and bake for 35 minute, or until the loaves are golden brown. Cool a bit before slicing.