James Beard's French Bread

Beard’s home version of crusty free-form French bread, baked with steam for a crackling crust and open crumb.

Ingredients

• 1 1/2 packages active dry yeast (3 1/4 teaspoons)
• 2 1/2 cups warm water (110 degrees F)
• 1 tablespoon kosher salt
• 1 tablespoon granulated sugar
• 6 to 7 cups all-purpose or bread flour

Cornmeal, for the baking sheet

• 1 egg white beaten with 1 tablespoon water, for glazing

Directions

1. Dissolve the yeast in 1/2 cup of the warm water with the sugar; let stand until foamy.
2. In a large bowl, combine the remaining water, salt, and yeast mixture, then stir in the flour a cup at a time to make a stiff dough.
3. Knead on a floured surface 10 minutes until smooth and elastic. Place in a buttered bowl, cover, and let rise until doubled, about 1 1/2 hours.
4. Punch down, divide in two, and shape each into a long baguette or oval loaf. Place on a cornmeal-dusted baking sheet.
5. Cover loosely and let rise until doubled, about 1 hour. Slash the tops diagonally with a sharp blade and brush with the egg white glaze.
6. Bake at 400 degrees F with a pan of hot water on the oven floor for steam, 30 to 35 minutes, until deep golden and hollow-sounding.
7. Cool on a rack so the crust stays crisp.

Notes

Adapted from James Beard’s Beard on Bread, his approachable take on classic crusty French bread.