French Bread

Procedure

Mixing:

• Sponge method. Ferment sponge for 4 hours at 75°F (24°C) or overnight at 65°F (18°C).
• Mix dough 4–5 minutes at 1st speed; 5 minutes more at 2nd speed (see Note).

Dough fermentation:

• 1½ to 2 hours at 77°F (25°C). Fold on