French Bread

French bread is pretty cheap at the store but it tastes pretty cheap too because they don't use top quality ingredients.   The recipe for this dough is the same as the pizza dough, it just undergoes a slightly different process to become French Bread.   If you are going to make french bread at home regularly, I recommend getting a french bread baking pan.  The prices vary dramatically so search online for your price point.  I found mine at my local restaurant supply store and have been very happy with it.  These pans need to be greased before baking in them.  I use cooking spray and it works well.  You can also use a sprayer that allows you to put your choice of oil in and then pump the top several times to increase the inside pressure so that it will spray.  The price points and styles are also varied for sprayers so you will have to look around to find the one that suits you. 
            

Equipment:
Stand Mixer-KitchenAid works well
Measuring Cups
Measuring Spoons
 Large Ceramic or Plastic Bowl
Plastic Wrap
Spray bottle filled with water

Ingredients:
1 package yeast-2 1/4 tsp
1 cup warm water
1 tsp salt
1/2 tsp sugar
3 T Olive Oil
3-3 1/2 C Unbleached All-purpose flour
Cornmeal

Procedure:
1.  Combine the yeast with 1 cup of flour and 1/2 tsp sugar in the mixer fitted with the dough hook.
2.  Add 1 cup water and combine.
3.  Let it sit for about 5 minutes to allow the yeast to activate and begin growing.
4.  Add 2 T oil and the salt and mix.
5.  Add the remaining flour 1 cup at a time.  Do not add too much flour.  This dough should be smooth and elastic but not sticky.  The dough will be very stiff but you don't want it to be dry.
6.  Knead in the mixer or by hand until the dough is smooth and can be made into a ball.
7.  With the remaining 1 T of oil, rub it inside a bowl large enough for the dough to double in size.
8.  Place the dough in the bowl and then turn the dough over once in the oiled bowl to coat the dough with oil.  Cover with plastic wrap.  You don't want to let this dough dry out.
9.  Let rise till double in bulk.
10.  Punch down and knead on the counter for 2 minutes to incorporate the oil on the dough.  If you would like to flavor your dough, now is the time to add those ingredients.  You can add cheese, herbs, or anything you like at this point. 
11.  Flatten the dough out into an oval shape with your hands about 1/2 thick.
12.  Starting closest to you, roll the dough away from you using your thumbs to push the dough into itself and seal each time you roll the dough and it meets the flatten portion.  Continue this way until it is all rolled up.  13.  Pinch the end of the dough into the roll to seal the dough together.  This shape is called a batard.  You can slash the top of the dough then place on a parchment lined baking sheet to rise.
14.  Spray the dough with water while it is rising to prevent it from drying out.  Let it double in size. 
*15.  Bake at 450 degrees for about 20 minutes.  Spray the inside of the oven with a water filled spray bottle 3 times throughout baking to achieve a crisp outer crust.
16.  Remove the bread from the oven and let it cool for at least 10 minutes before you try to cut into it.  The crust will be crispy but as it cools it will soften up.
This bread can be frozen and the recipe can easily be doubled or tripled to make extra to have for another time.
* Commercial bread ovens have the ability to steam bread while it is baking.  This creates that nice crispy crust we all love on artisan breads.  To achieve this at home, you can spray the bread several times during the baking cycle to keep the bread wet.  Another way is to place a cast iron skillet filled with hot water in the bottom of the oven during the baking time.   The water evaporates during baking and achieves the same results.