Crusty Country Style French Bread

Ingredients

• 2 cups water (warm 110 F or 43 C)
• 1 teaspoon sugar
• 3 1/4 teaspoons active dry yeast
• 5-5 1/2 cups flour (plus additional flour for dusting)
• 2 1/2 teaspoons salt
• 1 egg white, lightly beaten with a pinch of salt

Directions

1. 1

   In a small bowl, combine the warm water and sugar, stirring until the sugar dissolves.

2. 2

   Add the yeast and stir gently to mix.

3. 3

   Let stand until foamy, about 5 minutes.

4. 4

   In the bowl of an electric mixer fitted with the dough hook, combine 4 cups of the flour and the salt. Beat on low speed just until combined.

5. 5

   Slowly add the yeast mixture and beat just until incorporated about 1 minute.

6. 6

   Increase the speed to medium low to medium and beat for 10 minutes adding more flour, about 1/4 cup at a time, until the dough is elastic and pulls away from the sides of the bowl. (I used speed 4 on my Artisan when I still had it and now use speed 2 with my P600).

7. 7

   Turn the dough out onto a lightly floured surface and knead for 1 minute.

8. 8

   Form into a ball and dust lightly with flour.

9. 9

   Sprinkle a little flour into a bowl and transfer the dough to the bowl.

10. 10

    Cover with plastic wrap and let rise in a warm place until doubled in bulk. 45-60 minutes.

11. 11

    Turn the dough out onto a lightly floured surface.

12. 12

    Punch down the dough and knead for a few seconds.

13. 13

    Form the dough into a ball and return to the bowl again.

14. 14

    Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk. 20- 30 minutes.

15. 15

    Turn the dough onto a lightly floured surface and punch down.

16. 16

    Cut the dough into 2 equal pieces and shape each into a ball.

17. 17

    Let rest 5 minutes.

18. 18

    Line a french bread pan with a clean kitchen towel (a large flour sack towel works well) and sprinkle with a little flour.

19. 19

    Roll each ball into a log with tapered ends, about the length of the pan, and place on the towel in the pan. Cover with the overhanging edges of the towel and let rise in a warm place for 20 minutes.

20. 20

    Position an oven rack in the lowest position of the oven, and place a baking pan 1/3 full of boiling water on the rack.

21. 21

    Preheat oven to 425 F (220C).

22. 22

    Gently lift the towel holding the loaves off of the pan, taking care not to let the loaves touch each other and set on a work surface.

23. 23

    Spray the pan with non-stick cooking spray and using the towel as a guide gently flip each loaf into a well in the pan.

24. 24

    Brush off excess flour.

25. 25

    Using a sharp knife, make 3-5 diagonal slashes in the loaves about 1/4 inch deep (6mm).

26. 26

    Brush with the beaten egg white mixture.

27. 27

    Bake on center rack until the bread sounds hollow when tapped, about 30-35 minutes.

28. 28

    Transfer the pan to a wire rack and cool the loaves in the pan until room temperature.