Completely dissolve yeast in 1/3 cup warm water
Pour it into the flour with the salt and additional water
Stir and cut the liquids into the flour with a rubber spatula
Turn dough onto a floured surface
Rest dough for 3 minutes
Knead by flipping dough onto itself, then lift and slap it down onto floured surface. Repeat rapidly for 2-3 minutes
Then should be able to give dough a heel (palm) push since dough should now have body.
Knead this way for 5-10 minutes.
Dough should have developed enough elasticity that it draws itself back into shape when pushed
Let dough rest for 3-4 minutes
Knead by hand for 1 more minute
Dough should be smooth ( slightly sticky) and soft
Now ready for first rise
Let rise to 3 and 1/2 times it's size (3-5 hours)
HINT (to get the right size for the rise, fill a mixing bowl with fairly upright sides and put in 10 1/2 cups of water , mark the outside of the bowl, toss out water, this will indicate how high the bread must rise for the first rise(
HINT (rise in oven with light on to keep even temp of 70 degrees)
Lightly grease bowl and put in dough
Cover bowl with plastic or put bowl in plastic bag
Top bowl with a folder towel, place in oven with light on
Risen dough should be humped into a slight dome
Will be sponges with bubbly blisters on the top
With a rubber spatula remove dough from bowl onto a lightly floured surface
If dough seems damp and sweaty sprinkle top with a tablespoon of flour
Flatten dough by pinching bubbles
Lift near corner and flip it onto the far side of the dough(folded onto itself)
Repeat process for each side
Finally, lift the near side and gently tuck it under the far side
Return to bowl for second rising regressed bowl if necessary
Rise to triple in size
Again if damp and sweaty sprinkle wit a tablespoon of flour
Divide into thirds ( for baguettes or boules)
Take each piece and fold onto itself
Cover wit plastic and let rest for 5 minutes before forming
While the dough is resting prepare the rising surface
Heavily flour a linen towel or canvas on a baking sheet or tray
Take one piece (leave others covered) onto floured surface) work rapidly pat firmly into an oval 8-10 inches long Deflate gas bubbles by pinching. Fold dough in half lengthwise seal edges with light, extended thumb press. Roll 1/4 so seal is on top of loaf. Press in a trench , in the seal with edge of hand. Roll seal to bottom then roll loaf with palm to make into oblong shape
Deflate remaining blisters with pinching
Place sealed side up on lured fabric.
Leave 4 inches of fabric available on ends
Trough the bread in the fabric
Cover with plastic
Repeat for next 2 loaves
Brace bread with rolling pins or other object so dough does not spread
Cover all pieces with another floured cloth
Put plastic over cloth when done with all 3 loaves
Let triple in size in dry area
Pre heat oven to 450
Unmolding bread
Slid bread onto piece of floured card board or thin wooden bread board
Put crusted side down for baking
Roll onto lightly buttered baking sheet
Slash bread keep knife blade as parallel to dough as possible 1/2 depth
Spray with cold water as soon as slashed
Bake in upper 1/3 of oven
Spray again 3 times, 3 minutes apart
25 min.
Spray with cold water as son as it comes out of the oven.
Cool completely before icing
For warm bread reheat in 400 degree oven placed directly on racks for 10 min
If not to be eaten the same day. Wrap tightly in plastic and freeze or in fridge if to be eaten within 2 days.
To reheat place frozen loaf in col oven. Set temp for 400 take out in 20 minutes