Homemade Crusty French Bread

INGREDIENTS:

• 7 tsp active dry yeast
• 4 cups bread flour
• 1 1/4 cup water (115ºF)
• 1/4 tsp ground ginger (you won't taste it; yeast loves ginger)

• 1/2 stick (1/4 cup) unsalted butter, softened
• 1 Tbsp salt

Dough Conditioner:

• 2 Tbsp white vinegar
• 1 tsp corn starch
• 1/2 tsp baking powder

DIRECTIONS:

• put the yeast into a medium sized (2-quart) bowl.
• use a candy thermometer to measure the temperature of the water; most recipes say anything warmer than 112ºF will kill the yeast, but in my kitchen, I've found that the yeast likes between 115º and 119º; but maybe my thermometer's broken?
• pour the water into the bowl over the yeast and wait for the yeast to dissolve; will slightly bubble and look something like this (after about 10-15 minutes in a warm place; inside an off oven is a good place, or on top of a gas stove turned off, of course):

• add 2 cups of the bread flour and the ginger and mix thoroughly (bread flour has more gluten in it, which makes for a more elastic, softer bread, very important.  you can also buy gluten flour to add to the recipe, which I have yet to try, but it is said to make the bread even fluffier and more artisan in texture); this is called the "sponge method" and will start out looking something like this:

• at this point, let the mixture ferment for 4 hours (or, at least 2 hours, and up to 12 hours overnight; the longer the better); again, inside the oven is a great place to set the bowl; after about 30 minutes the mixture will double in size and look something like this:

• the longer it ferments, the larger the bubbles may become; and it will eventually deflate a little (and if you ferment it overnight, the mixture will become a little crusty and dry on top; don't worry, this is normal):

• then add the rest of the ingredients, including the dough conditioner items, and combine thoroughly.
• then tip the dough out onto a lightly floured surface and knead the dough for 5-10 minutes, adding extra flour if the dough is too sticky.
• cut the dough in half, shape each half into long, thin loaves, and place on a baking sheet lined with foil, a silpat, or slightly oiled; (a silpat is my favorite).
• place the loaves into the oven (or other warm place, no need to cover) again to rise (oven turned off still), for about an hour or two.
• remove the raised loaves from the oven, and make short slashes into the top.
• BAKE at 425ºF for 35 minutes.
• place the loaves on a rack to cool; this prevent sogginess.

TIPS:

• never let salt touch the yeast while the yeast is dissolving, it will kill the yeast; water that is too warm will also kill the yeast; water too cool won't dissolve it properly.
• kneading method: fold the top side of the dough into the center and push down; turn the dough slightly, and repeat.  or look up a video on the internet.
• kneading is extremely important to the bread making process; it helps make the bread soft and elastic by utilizing all that good gluten in the flour.
• when the bread is done baking, it should have a nice hollow sound when you knock on the outside with your knuckles.
• fresh-baked bread is best eaten on the same day it is baked; the next day, and the days after, it is considered stale.
• save all stale bread to make: french toast, croutons, bread crumbs, or to feed wildlife.

*Thank you to my Chef-brother-in-law for giving me most of these tips.