French Bread

Adjust

In the bowl of a Kitchen Aid mixer with dough hook attachment, whisk together water, sugar and yeast and let sit for five minutes, or until foamy.

Add the salt, oil and 360 grams of flour. Mix on low speed for 1-2 minutes, just until everything starts to come together. Add in the remaining flour, 1/2 c at a time, while the mixer is still running on low speed, just until the dough forms into a ball that starts to come away from the sides of the bowl and is tacky to the touch. Continue mixing for 2-3 minutes until smooth, adding a little more flour if the dough starts to stick to the sides of the bowl again. 

Let the dough rest for five minutes, then mix for another 1-2 minutes. 

Cover the dough with a towel and let rise until doubled, about an hour. 

Weigh the dough and divide into two equal sections. 

Roll each into a 13x9 inch rectangle. 

Roll the dough up into a tight cylinder, starting with the long end. 

Place seam side down on a french loaf pan and press the ends together to seal. 

Repeat with the second half of the dough. 

Cover loaves with plastic wrap and let rise until nearly double again, about thirty minutes. 

Preheat oven to 375.

Brush loaves with egg wash and slice tops. Place in oven. Toss 4 ice cubes in the bottom of the oven and immediately close it. 

Bake for 25-30 minutes, or until tops are golden brown.