Hand Made Basic French Bread With Flour, Water, Yeast and Salt.

This is a basic french bread recipe using the only four ingredients that are legally allowed in French baguettes. In this case I'm making a boule. If you're just getting started, this is a useful exercise to 'calibrate' your bread making before you add any oils or sugar. I'm hand kneading this even though I use a Kitchenaid normally with a dough hook because not everyone has a machine. I also cover a technique to deal with a bread that is rising too slow and a few other tips like what what kind of pan to use.
Basic method is:
1. Weigh bread and water to get a 60% moisture ratio
2. Do a 20 minute autolyse for a better crumb and crust. Moisten yeast without adding it yet. Find out more about the Autolysis biological process here: en.wikipedia.o...)
3. Knead in yeast without the salt.
4. Once you have a smooth dough, knead in salt. This delay of adding salt gives the yeast a chance to wake up before you hit it with salt, which slows yeast down.
5. First rise for around 30 to 90 mins. If at 30 mins you don't see any action, use the warm bowl and small water dish technique I show in the video.
6. Knock it down, re-shape it and place on non-stick pan. Always use a non-stick pan or you risk your bread bottom being ripped off when you're done baking. Start pre-heating oven at this point to 450F - nice and hot for a great crust.
7. After 30 mins second rise, place in oven for 30 minutes.
8. Remove from oven and let cool upside down on cooling rack for 10 mins or when you cut it you'll damage the bread.
9. Examine the crust and crumb. If unhappy with any aspect of the bread, reprimand yourself while staring into the mirror with a reproachful look.
10. Let sous chef taste. That's my dog. Always gets first taste. Enjoy!