French Country Bread

Ingredients

2 packages active dry yeast, 14g
2 cups water, 120-130 F
2 tsp sea salt
3 cups bread flour
Additional bread flour
olive oil

Preparation

1. Place 9x13 pan on bottom shelf of oven filled with 4 cups of water. Place second shelf just above the water pan. Preheat to 450 degrees.
2. In the bowl of a stand mixer fitted with the paddle attachment combine the yeast, 3 cups of the flour, and salt and mix on low speed for 30 seconds.
3. Add warm water and continue to mix for 1 minute on low speed.
4. Replace paddle attachment for dough hook and continue to mix on low speed while adding the flour 1/2 cup at a time until the dough forms a cohesive ball that pulls away from the bottom and sides of the mixer.
5. Remove dough to an oiled bowl, coat with oil, cover with plastic, and allow to rise until tripled in a warm draft free spot.
6. Once tripled, punch down the dough, cover with plastic wrap, and allow to rise again until tripled.
7. After second rise, cut the dough in to two even balls, knead 10 times, and form into loaves.
8. To form the loaves, first roll the balls out into a long rectangle. Working from one of the short sides of the rectangle, stretch and roll the dough into a spiral log and pinch all the seals to shape the loaves.
9. Place the formed loaves onto a loaf pan coated with oil and cover with oiled plastic wrap and a dry cotton towel.
10. Allow the loaves to rise until doubled, discard plastic wrap, score the tops with a knife diagonally and bake at 450 for 25 minutes.

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