Authentic French bread

Molly Snyder

2 cups bread flour (try more)

1 ¾ cup cold water (55°)

.35 oz yeast

2 tsp salt

Bake 500° at lowest point in oven, convection, for 15 minutes

In a rectangular bowl, mix for 5 minutes, cover and let rest 20 minutes

Pulling the dough down from the sides using a scraper, stretch and move the dough to one side cover and let rest 20 minutes

Stretch pull from second side, cover and let rest 20 minutes

Stretch and pull from third side, cover and let rest 20 minutes

Stretch and pull from fourth side, cover and let rest for 1 hour 20 minutes

Scrape dough onto table

Fold in half from one side, sprinkle with flour, cover and let rest for 20 minutes

Fold in half from second side, sprinkle with flour, cover and let rest for 20 minutes

Fold in half from third side, sprinkle with flour, cover and let rest for 20 minutes

Fold in half from fourth side, sprinkle with flour, cover and let rest for 20 minutes

Cut dough in three equal pieces, sprinkle with flour, cover and let rest for 20 minutes

Lay a towel on a tray and sprinkle with flour

Gently roll out the dough, spreading with fingers, pull top side down to center, push in, sprinkle with flour, fold in half, roll into shape, cover and let rest for 20 minutes

Heat up tray in oven

Using a board, roll the bread from the towel and transfer to tray, crease up Put some water in the oven to create steam for the bread

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