1Mix the pre-ferment (flour, water, yeast) in a bowl or a six-quart Cambro with a lid.
2Mix the pre-ferment (flour, water, yeast) in a bowl or a six-quart Cambro with a lid.
3Mix the pre-ferment (flour, water, yeast) in a bowl or a six-quart Cambro with a lid.
4Ensure the water for the pre-ferment is cool to allow for a long, slow rise.
5Ensure the water for the pre-ferment is cool to allow for a long, slow rise.
6Ensure the water for the pre-ferment is cool to allow for a long, slow rise.
7Add a tiny amount of instant yeast directly to the flour and water mixture.
8Add a tiny amount of instant yeast directly to the flour and water mixture.
9Add a tiny amount of instant yeast directly to the flour and water mixture.
10Stir everything in the bowl to combine, scraping down the sides to ensure a homogeneous mixture.
11Stir everything in the bowl to combine, scraping down the sides to ensure a homogeneous mixture.
12Stir everything in the bowl to combine, scraping down the sides to ensure a homogeneous mixture.
13Cover the pre-ferment and let it rise in a room-temperature environment (68-72 degrees Fahrenheit) for 12 to 16 hours overnight.
14Cover the pre-ferment and let it rise in a room-temperature environment (68-72 degrees Fahrenheit) for 12 to 16 hours overnight.
15Cover the pre-ferment and let it rise in a room-temperature environment (68-72 degrees Fahrenheit) for 12 to 16 hours overnight.
16After the pre-ferment has risen, pour the final mix water directly into the bowl with the ripe pre-ferment.
17After the pre-ferment has risen, pour the final mix water directly into the bowl with the ripe pre-ferment.
18After the pre-ferment has risen, pour the final mix water directly into the bowl with the ripe pre-ferment.
19Stir vigorously with your hand or a spoon to create a frothy agitation and ensure homogeneity.
20Stir vigorously with your hand or a spoon to create a frothy agitation and ensure homogeneity.
21Stir vigorously with your hand or a spoon to create a frothy agitation and ensure homogeneity.
22Add yeast, salt, and all-purpose flour to the mixture in the bowl.
23Add yeast, salt, and all-purpose flour to the mixture in the bowl.
24Add yeast, salt, and all-purpose flour to the mixture in the bowl.
25Mix until no dry spots remain and the dough is homogeneous.
26Mix until no dry spots remain and the dough is homogeneous.
27Mix until no dry spots remain and the dough is homogeneous.
28Scrape down the sides of the bowl with a flexible scraper, performing a gentle pressing motion.
29Scrape down the sides of the bowl with a flexible scraper, performing a gentle pressing motion.
30Scrape down the sides of the bowl with a flexible scraper, performing a gentle pressing motion.
31Cover the dough and set a 20-minute timer for the first bulk fermentation period.
32Cover the dough and set a 20-minute timer for the first bulk fermentation period.
33Cover the dough and set a 20-minute timer for the first bulk fermentation period.
34Perform the first bowl fold: with a wet hand, stretch the dough from the outside upwards and press to the center, repeating 8 to 12 times until tensioned.
35Perform the first bowl fold: with a wet hand, stretch the dough from the outside upwards and press to the center, repeating 8 to 12 times until tensioned.
36Perform the first bowl fold: with a wet hand, stretch the dough from the outside upwards and press to the center, repeating 8 to 12 times until tensioned.
37Cover the dough and let it rest for another 20 minutes.
38Cover the dough and let it rest for another 20 minutes.
39Cover the dough and let it rest for another 20 minutes.
40Perform the second bowl fold, similar to the first but repeating 6 to 8 times.
41Perform the second bowl fold, similar to the first but repeating 6 to 8 times.
42Perform the second bowl fold, similar to the first but repeating 6 to 8 times.
43Cover the dough and let it rest for another 20 minutes.
44Cover the dough and let it rest for another 20 minutes.
45Cover the dough and let it rest for another 20 minutes.
46Perform the third and final fold, a coil fold: with wet hands, gently lift the dough from underneath, set it down, and coil it over itself.
47Perform the third and final fold, a coil fold: with wet hands, gently lift the dough from underneath, set it down, and coil it over itself.
48Perform the third and final fold, a coil fold: with wet hands, gently lift the dough from underneath, set it down, and coil it over itself.
49Lightly flour the top of the dough.
50Lightly flour the top of the dough.
51Lightly flour the top of the dough.
52Gently release the dough from the bowl and dump it out onto a lightly floured surface.
53Gently release the dough from the bowl and dump it out onto a lightly floured surface.
54Gently release the dough from the bowl and dump it out onto a lightly floured surface.
55Divide the dough into two equal portions (approximately 650 grams each).
56Divide the dough into two equal portions (approximately 650 grams each).
57Divide the dough into two equal portions (approximately 650 grams each).
58Perform a gentle round pre-shape on each dough portion by stretching the dough upwards from the outside and pressing to the center to seal.
59Perform a gentle round pre-shape on each dough portion by stretching the dough upwards from the outside and pressing to the center to seal.
60Perform a gentle round pre-shape on each dough portion by stretching the dough upwards from the outside and pressing to the center to seal.
61Place the pre-shaped dough on a floured spot, cover, and let them rest for 15 to 20 minutes.
62Place the pre-shaped dough on a floured spot, cover, and let them rest for 15 to 20 minutes.
63Place the pre-shaped dough on a floured spot, cover, and let them rest for 15 to 20 minutes.
64Invert the dough so the seam side is up on a very lightly floured surface.
65Invert the dough so the seam side is up on a very lightly floured surface.
66Invert the dough so the seam side is up on a very lightly floured surface.
67Gently pat the dough to remove any large bubbles.
68Gently pat the dough to remove any large bubbles.
69Gently pat the dough to remove any large bubbles.
70Stretch the dough gently on an east-west axis.
71Stretch the dough gently on an east-west axis.
72Stretch the dough gently on an east-west axis.
73Fold both sides of the dough into the middle, creating a bit of tension.
74Fold both sides of the dough into the middle, creating a bit of tension.
75Fold both sides of the dough into the middle, creating a bit of tension.
76Starting from the top, roll the dough down, pressing with the weight of your hand to seal it in.
77Starting from the top, roll the dough down, pressing with the weight of your hand to seal it in.
78Starting from the top, roll the dough down, pressing with the weight of your hand to seal it in.
79Give the loaf pointier tips by gently shaping the ends.
80Give the loaf pointier tips by gently shaping the ends.
81Give the loaf pointier tips by gently shaping the ends.
82Place the shaped loaf onto baker's linen or a couche cloth, making a slight pleat.
83Place the shaped loaf onto baker's linen or a couche cloth, making a slight pleat.
84Place the shaped loaf onto baker's linen or a couche cloth, making a slight pleat.
85Repeat the shaping process for the second loaf, reloading flour if needed.
86Repeat the shaping process for the second loaf, reloading flour if needed.
87Repeat the shaping process for the second loaf, reloading flour if needed.
88Cover the shaped loaves and set them to rise for 45 to 60 minutes, keeping an eye on them.
89Cover the shaped loaves and set them to rise for 45 to 60 minutes, keeping an eye on them.
90Cover the shaped loaves and set them to rise for 45 to 60 minutes, keeping an eye on them.
91Preheat your oven during the final rise.
92Preheat your oven during the final rise.
93Preheat your oven during the final rise.
94Transfer the loaves, seam side down, onto parchment paper using a transfer peel.
95Transfer the loaves, seam side down, onto parchment paper using a transfer peel.
96Transfer the loaves, seam side down, onto parchment paper using a transfer peel.
97Score the loaves confidently and quickly with three cuts.
98Score the loaves confidently and quickly with three cuts.
99Score the loaves confidently and quickly with three cuts.
100Bake the loaves in the preheated oven, adding steam during the bake.
101Bake the loaves in the preheated oven, adding steam during the bake.
102Bake the loaves in the preheated oven, adding steam during the bake.
103Allow the loaves to cool completely before slicing to ensure a crispy crust and good internal structure.
104Allow the loaves to cool completely before slicing to ensure a crispy crust and good internal structure.
105Allow the loaves to cool completely before slicing to ensure a crispy crust and good internal structure.
106Slice and enjoy the French bread, perhaps with a little butter.
107Slice and enjoy the French bread, perhaps with a little butter.
108Slice and enjoy the French bread, perhaps with a little butter.