Tinfoil Chef

French bread is something that goes with a lot of meals and is also good for making some really great sandwiches. It also brings to mind the classic French restaurant with the soft lighting and violin music playing in the background. Mostly, I have to agree with my wife and say that what I like best about it is the smell of bread baking.

Start out by getting the yeast activated. Dissolve 4 1/2 teaspoons of yeast in 1/4 cup of warm water (about 115 to 120 degrees Fahrenheit. Accurate temperature is actually important for yeast to work right so take the extra time and use a thermometer to be sure. Let the yeast stand for five minutes or so. It should be bubbling and turning foamy almost. If it’s not, the yeast is dead and you’ll have to start over.

Once the yeast is bubbling, mix in 2 cups of flour and a cup of lukewarm water. Let this sit for a half hour to proof. It will reach a spongy consistency.

Then add a teaspoon of salt, another 4 1/2 cups of flour and another cup of water and knead. Add more flour or water as needed until the dough is soft.

Put a tablespoon of oil into separate bowl and coat the dough with it. Then cover it with a cloth and put it in a warm place for about two hours and let it rise until it’s doubled in size.

Poke the dough with your finger and if the dough does not bounce back then it’s ready for the next step. Punch it down and knead it lightly in the bowl. Cover and let it rise a second time.

Put a couple of brick roof shingles in the oven then heat it to 450 degrees. Shape the dough
into two loaves and let them rise covered with a cloth on a cookie sheet that’s been sprinkled with a liberal layer of cornmeal until they’ve doubled in bulk.

Carefully move the loaves onto the hot roof shingles and bake for about 30 to 35 minutes or until the loaves are deep golden color and sound hollow when tapped.

Cool on a wire rack for 10 minutes before slicing.

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