Freshly Milled Flour French Bread

Sue Becker's Recipe (as written in her book, I do it slightly differently, as demoed in video)

Fabulous French Bread page 146
2 cups warm water
1 tbsp liquid honey or light evaporated cane juice
5 - 7 1/2 cups of flour of your choice
1 tbsp quick-rising (instant) yeast
1 tbsp oil
2 tsp real salt
1 tbsp lecithin

1. In a large mixing bowl, combine warm water, honey and 2 1/2 cups flour. Add yeast and mix for 2 to 3 minutes, until a thick batter forms. Let sponge for 15 to 20 minutes, until bubbly.
2. Add remaining 2 1/2 cups flour, oil and salt. Knead until dough is smooth and elastic, about 10 minutes. Let rise in a warm place until doubled in bulk, 30 to 45 minutes.
3. Punch down dough and turn out onto a lightly floured or oiled surface. Divide into two equal portions. Using your hands, shape into two slender loaves, 12 to 14 inches long.
4. Transfer loaves to prepared baking sheet. If desired, use a serrated knife to cut diagonal slashes about 1/2 inch deep, evenly space across top of each loaf. Lightly mist tops of loaves with water. Let rise until doubled in bulk, about 30 minutes.
5. While loaves are still rising, preheat oven to 425 degrees.
6. Lightly mist risen loaves with water. Bake in preheated oven for 10 minutes. Reduce oven temperature to 375 degrees and bake for another 20 minutes, or until loaves are golden brown and an instant-read thermometer inserted in center of loaf registers 190 degrees. Serve hot or transfer to a wire rack to cool.


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