Preparation

• Add ½ of the water to the bowl of a stand mixer along with the sugar and yeast.
• Whisk until combined, and then let it stand for 5 to 7 minutes.
• If you are using active yeast, a raft should form on the top. If you are using instant yeast, then there is no need to wait for the raft.
• Add in the rest of the water, salt, butter, and flour.
• Knead with a stand mixer using the dough hook for 8 to 10 minutes. It’s ok if the dough seems a little sticky.
• Remove the bowl, cover it with plastic wrap, and place it in a warm place for 90 minutes or until it’s doubled in size.
• Take off the plastic, and punch down the dough to its original size. If it’s stuck, dust it with some flour.
• Knead the dough on a clean, floured surface for 1 to 2 minutes.
• Form the dough into a large ball by cupping around the dough into the bottom.
• Cut the dough into 4 equal parts. If you want larger thicker French bread, cut it into 3 equal parts.
• Press down 1 of the doughs until it forms the shape of an oval.
• Fold the dough up by ⅓.
• Fold it up again by ⅓ meeting at the seam.
• Pinch the seams with your fingertips until they are shut.
• Roll the dough out until it is roughly 12 to 16 inches long and tapered at the ends.
• Place it on a sheet tray lined with parchment paper and cover it with plastic wrap.
• Proof for 60 minutes in a warm place.
• Preheat the oven to 425° and place a pan filled with water on the bottom rack.
• Remove the plastic and cut 3 long slices on a bias using a sharp knife or razor. For an extra crisp crust, you can spray or brush the tops with water.
• Bake in the oven on the middle rack at 425° for 22 to 25 minutes or until browned on top and cooked through.
• Cool to room temperature. Slice and serve.