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Granny White
French Bread
1
/2 plus 2 cups warm (about 100−110F) water
Approximately 7 cups bread flour
1
2
tablespoon salt
packages active dry yeast
Empty yeast into 1/2 c. warm water and stir to dissolve the yeast.
The water must be warm but not too warm, as this will kill the
yeast. Let the mixture stand briefly. Some bubbles should be
noted, indicating that the yeast is good.
Add to the yeast mixture 2 additional cups of water and 1 tablespoon
salt and 2 cups of flour. Stir into a relatively smooth batter.
Add to the mixture 4 additional cups of flour and stir until it
becomes very difficult to stir the mixture. Turn out the dough
onto a clean, floured surface.
Knead the dough until it is free of lumps, rather elastic, and
almost satiny in appearance. During this process, it will be
necessary to add more flour, perhaps 1 or 1.5 cups or a bit more,
depending on how damp the flour is. Enough flour has been added
when the dough has only a hint or almost no stickiness. Too much
flour will make the bread rather tough. Form the dough into a ball
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