French Bread

Ingredients

• 1 pail (about 2.5 liters) of ferment
• 1 pail (about 2.5 liters) of water
• 1 pound (450 g) of coarse sea salt

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

1. Combine the ferment, water, and salt in a large bowl.

2. Make a sponge with one pail of the ferment and let it ripen.

3. Add water and salt to the sponge, ensuring the temperature is 75°F (24°C).

4. Mix to form a slack dough and work it well.

5. Allow the dough to rise once, then let it rise halfway a second time.

6. Scale and shape the dough into loaves about 2 feet long.

7. Place the loaves in cloth-lined boxes dusted with flour, ensuring they don't touch.

8. Let the loaves proof for about 45 minutes.

9. Transfer the loaves to a peel, score with slanting cuts, and place in the oven.