French Bread

The lean, crackly loaf from David's side — flour, water, salt & time · a 2-cup batch

1 bâtard · 20 min

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The poolish — mix the night before
¾ cup (95 g) of the flour
scant ½ cup (95 g) warm water
a pinch (~⅛ tsp) instant yeast
The dough
1¼ cups (155 g) more flour (bread flour; AP works)
⅓ cup (≈90 g) more warm water
⅜ tsp instant yeast (the rest)
1 tsp salt

What you need

Make the poolish — the night before. Whisk the poolish flour, water, and pinch of yeast into a loose, sticky batter, cover, and leave at room temp 8–16 hr, until it's bubbly, domed, and just beginning to fall — that's ripe. This wet pre-ferment (a poolish) is the flavor engine: a slow overnight wake-up for the yeast, not the quick "bloom it in warm water" trick.
Mix the dough. To the ripe poolish add the rest of the flour and water, the remaining yeast, and the salt; stir to a shaggy, sticky dough with no dry flour left. Rest 10 min so it hydrates — easier kneading.
Knead 8–10 min. Turn out and knead until smooth and elastic and it passes a rough windowpane (stretch a piece thin without tearing). The dough is wet — work it with a bench scraper and slap-and-fold rather than adding much flour; the stickiness is what gives the open crumb. (No-knead option: skip this and do 4 sets of stretch-and-folds in the bowl over the first hour instead.)
Bulk rise — until doubled. Cover and let it rise until doubled — about 1–1½ hr at warm room temp. It's quicker than a straight dough because the poolish already did the long ferment for you.
Shape a bâtard. Tip the dough out, gently press to deflate, then fold it over itself and roll into a tight log (~10–12″), building surface tension as you go; pinch the seam and taper the ends. Set it seam-side down on parchment.
Proof 45–60 min. Cover loosely and proof until puffy and slow to spring back — poke it and the dent should fill in slowly. Don't overproof: leave it a touch under so it still has lift left for the oven.
Steam the oven & slash. Heat to 475°F with a metal pan on the bottom rack. Right before baking, slash 3–4 diagonal cuts across the top with a sharp blade, and pour a cup of hot water into the pan (or spritz the loaf) for steam.
Bake 20–25 min. Until deep golden and hollow-sounding, 205–210°F inside. Vent the steam (crack the door a second, or just leave the pan) for the last 10 min so the crust dries and crisps.
Cool fully — rest before cutting. Cool on a rack at least 30 min. The crumb is still cooking as it cools; slice it hot and you get a gummy inside.

Steps — tap one to keep your place

1. Make the poolish — the night before. Whisk the poolish flour, water, and pinch of yeast into a loose, sticky batter, cover, and leave at room temp 8–16 hr, until it's bubbly, domed, and just beginning to fall — that's ripe. This wet pre-ferment (a poolish) is the flavor engine: a slow overnight wake-up for the yeast, not the quick "bloom it in warm water" trick.

2. Mix the dough. To the ripe poolish add the rest of the flour and water, the remaining yeast, and the salt; stir to a shaggy, sticky dough with no dry flour left. Rest 10 min so it hydrates — easier kneading.

3. Knead 8–10 min. Turn out and knead until smooth and elastic and it passes a rough windowpane (stretch a piece thin without tearing). The dough is wet — work it with a bench scraper and slap-and-fold rather than adding much flour; the stickiness is what gives the open crumb. (No-knead option: skip this and do 4 sets of stretch-and-folds in the bowl over the first hour instead.)

4. Bulk rise — until doubled. Cover and let it rise until doubled — about 1–1½ hr at warm room temp. It's quicker than a straight dough because the poolish already did the long ferment for you.

5. Shape a bâtard. Tip the dough out, gently press to deflate, then fold it over itself and roll into a tight log (~10–12″), building surface tension as you go; pinch the seam and taper the ends. Set it seam-side down on parchment.

6. Proof 45–60 min. Cover loosely and proof until puffy and slow to spring back — poke it and the dent should fill in slowly. Don't overproof: leave it a touch under so it still has lift left for the oven.

7. Steam the oven & slash. Heat to 475°F with a metal pan on the bottom rack. Right before baking, slash 3–4 diagonal cuts across the top with a sharp blade, and pour a cup of hot water into the pan (or spritz the loaf) for steam.

8. Bake 20–25 min. Until deep golden and hollow-sounding, 205–210°F inside. Vent the steam (crack the door a second, or just leave the pan) for the last 10 min so the crust dries and crisps.

9. Cool fully — rest before cutting. Cool on a rack at least 30 min. The crumb is still cooking as it cools; slice it hot and you get a gummy inside.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.