French Bread

The most successful recipe by far, so far:

3 1/2 c. flour
1 1/2 c. warm water
2 tsp. instant yeast
2 tsp. kosher salt

makes two medium size french loaves

In standing mixer, add flour, yeast and salt. Mix on low to combine. Add water and mix until combined, about 30 seconds. Let dough rest for five minutes. With bread hook, mix for about two minutes. Let rest another five minutes, then mix for two minutes more. Dough should be kneaded thoroughly and should not be sticky. Let rise for an hour or two, until at least doubled in size. After rising, punch down the dough, then lightly knead and shape into two french loaves* or one boule, being careful not to add too much flour. Let rise for another half hour or so. Bake at 450, making sure to throw a half cup of water into the oven with the bread for steam. Bread is done when it reaches 205 degrees.

*Pull dough into two pieces. Strech each piece into a rectangle shape, fold edges lengthwise to meet in the middle. Punch down the overlap, then fold the edges lengthwise again to meet in the middle and make a tight seal. This will be the bottom of the loaf. Cut slashes into the bread top, ala french bread.