French Boule

Ingredients

• 3 cups lukewarm water
• 1 1/2 tablespoons active dry yeast
• 1 1/2 tablespoons coarse salt
• 6 1/2 cups all-purpose white flour (unsifted unbleached)

Instructions

1. 1

   In the bowl of a stand mixer, pour lukewarm water (should be about 100 degrees F) and add yeast and salt to the water. Add all of the flour at once and mix with the dough hook (kneading is unnecessary -- just mix until ingredients are incorporated).

2. 2

   Once the dough is moist and consistent, pour dough into a clean, greased large bowl, cover, and let rise until doubled in size, about 2 hours.

3. 3

   After dough has risen, sprinkle the surface of the dough with a dusting of flour and divide dough into four, 1-pound pieces. With lightly-floured hands, gently stretch the surface of each dough piece around the bottom of all four sides, rotating the ball a quarter-turn as you go. Shape until a smooth and cohesive ball and place on a lined baking sheet or baking stone. Allow each dough ball to rest about 40 minutes.

4. 4

   Twenty minutes before baking, preheat the oven to 450 degrees F. Place an empty broiler tray for holding water on any other shelf that doesn't interfere with the bread.

5. 5

   Dust the tops of each loaf with flour and slash several 1/4-inch deep cuts for a "scallop" look (as I did). You can also make a tic-tac-toe pattern or a giant plus sign across the top of the bread.

6. 6

   After a twenty-minute preheat, you can put the loaves in the oven, even if it isn't up to full temperature. Quickly and carefully pour 1 cup of hot water in the broiler tray and close the door immediately.

7. 7

   Bake for about 30 minutes until a lightly-brown crust develops. Remove from the oven and allow to cool completely on a wire rack before slicing and serving.