French Bread Recipe With Baquette Pans

• 1 pkg superactive yeast
• 2 Tbsp sugar
• 1 Tbsp salt
• 6-7 c flour (we used bread flour)
• 2.5 c warm water
• (100-120 degrees for dry yeast, 80-85 degrees for fresh)

1. 1. Mix 2 Tbsp sugar, 1 Tbsp salt, 1 pkg yeast, 2.5 c warm water and stir until dissolved.
2. 2. Add and stir 5 c flour
3. 3. Add 1 c flour more until 80-90% mixed.
4. 4. Knead for 10 minutes, adding up to another 1 c flour as you go.
5. 5. Turn dough into greased bowl -- covered with damp dishtowel. Allow to rise until doubled, approx 1.5 hrs in 80-90 degree location, longer if cooler.
6. 6. Punch down dough, turn onto kneading surface (ADD NO FLOUR FROM HERE ON OUT) and knead one or two times.
7. 7. Form into loaves by dividing dough into fourths, and rolling with hands until in long loaves approx 2" shorter than pans.
8. 8. Slash tops 1/8 to 3/8" deep with sharp knife or scissors.
9. 9. Brush with egg wash (can use egg whites only or whole egg).
10. 10. Allow 2nd rising in pans until bread fills pans and center stands well above edge.
11. 11. Bake for 15" in 450 degree pre-heated oven with pan underneath that has 1 c boiling water. Then turn down heat to 350 degrees and continue baking another 30 minutes.
12. 12. Remove loaves from pan and allow to cool on cooling racks.
13. 13. After completely cool, can 1/2 each loaf, wrap in foil and store in freezer.
14. To refresh, remove from freezer and reheat in foil in 350 degree oven for 20 minutes or until soft.

superactive yeast, sugar, salt, flour, warm water, yeast

Taken from www.epicurious.com/recipes/member/views/french-bread-recipe-with-baquette-pans-50119224 (may not work)