FDP Cookbook : Misc. : French Bread
(submitted by ISL )

Ingredients

Light & Crusty French Bread
2 pkgs active dry yeast (4tsp bulk)
2 & 1/2 cups tepid water (70 � 75F)
2 tsp salt,
6 & � cups bread flour
yellow corn meal, quality spray bottle/mister
2 or 3-loaf French bread pan (or you can free-form on a baking sheet)

Directions

Mix water, yeast, sugar, salt, water & 3 cups of flour in large bowl, mix until smooth. Allow 5-10 minutes for yeast to activate and for bubbles to appear on the top. Continue mixing until dough pulls away from the sides of the bowl. (This develops the gluten, you'll knead less!) Add remaining flour 1 cup at a time, knead by hand or in mixer w/dough hook for about 10 minutes or until smooth and satiny.
Place in greased bowl, turn to grease dough and cover with plastic wrap. Let rise at room temperature for 2 to 2 & � hours. Punch dough down, let rise another 1 & � hour in bowl. Grease French loaf pan (or cookie sheet)and sprinkle with corn meal. Cut dough in half, shape into long baguettes (or round loaves) and place in pan, cover with plastic wrap, allow to rise another 2 hours until doubled & puffy..

Preheat oven to 450F. Slash loaves with razor or knife, mist with water and place in oven. Set timer for 9 minutes and mist every 3 minutes. After 9 minutes mist again, lower oven temperature to 425F and bake for another 16-20 minutes.

Turn oven off, open door and let sit for 3 minutes. Close oven door and let rest for 15 minutes, then remove from oven and transfer to cooling racks.