Monsieur Landy'S French Bread

1. 1

   Place flour, yeast and salt in a bowl and mix. Make a well in the middle of the mix and add the water slowly until the flour is all incorporated and pulls away from the bowl. Place dough on a floured surface then knead with the lift-fold-turn rhythm. Continue adding flour and kneading until dough is no longer tacky. Place dough into an oiled bowl and cover it with plastic wrap. Place in a spot that is a constant 70 degrees and let rise for 2-3 hours.

2. 2

   After it has doubled in size punch down the center of the dough two-three times. Re-cover and place it back to rise 1-2 hours until doubled in volume.

3. 3

   Next turn it out onto a floured surface, punching it down and knead briefly to press out the bubbles. Divide dough into as many loaves as you wish to make.

4. 4

   Let rest for 5 minutes, then shape balls into the type of loaf you are making. Place on an oiled baking sheet, cover with a towel, and set aside for 1 more hour to rise.

5. 5

   Prepare the oven by placing a pan in the bottom shelf of the oven with water in it. This will steam the oven and help give the bread its distinctively chewy crust. Also have a spray bottle filled with water on hand.

6. 6

   With a sharp knife slash the top of the loaf diagonally or in a tic-tac-toe design. Place loaves in the oven and spritz them and the sides of the oven with water. At 3 minute intervals for the first 15 minutes spray the loaves and oven. Don't pull the loaves out to do this or you will lose the moist air in the oven. After about 18 minutes remove the pan from the bottom of the oven and close the door. Cook for another 12 minutes more and then remove. Test for doneness by color and by holding it in one hand and thumping the bottom. It should sound slightly hollow. Place the loaves on a cooling rack for 30+ minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.