French Loaf

235 g of water

340 g of unbleached bread flour

6 g of salt

6 g of yeast

Put water in mixing bowl, add salt to taste. Add flour on top of the water. Make a little hole in the flour and fill it with yeast. Cover the yeast and mix it all. Kneed until flexible, non-sticky dough. Let the dough rise to twice its size in about 90 minutes.

Preheat the oven at 450°F. Fold the dough into a ball by flattening and folding several times. Put the ball on its seam and cUt two slits in the top. Transfer to a Dutch Oven with an oven-safe lid and place it in the oven. Bake for about 25 minutes. The Dutch Oven traps the liquid, thus improving the crust.

Remove the bread from the Dutch Oven and finish it on an oven rack for 10 more minutes or until golden brown. Place on a cookie rack and let it cool down for 10 to 15 minutes.

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