French Bread - Phase 1 and Phase 3

This bread is pretty easy to make- it just takes a while for both rises. The oil is minimal so I do not worry about it in phase 1- the recipe makes 26 phase 1 servings. 

I have not tried this with other flours- but from experience, I am not sure others flours would work.

This bread makes fantastic French Toast!!

French Bread
P1 and P3
Makes 26 p1 servings

2 1/4 cups warm water
1T instant yeast
3 tsp sea salt
5 1/2 cups spelt or sprouted wheat flour
1/4 cup tapioca flour
1/2 tsp xanthan gum

Stir together the yeast and the warm water in a large mixing bowl. Add 5 cups flour, the tapioca flour and the xanthan gum and mix well. Once everything is mixed together, add the salt by sprinkling it around the dough and mixing in. (Do not just dump it in one spot) 
You want a pretty smooth ball of dough, so add enough of the remaining half cup flour to get this. If you have a stand mixer, use the dough hook and let it do the kneading. 
Cover the bowl with a damp towel and put in a warm place until doubled in size. 

Punch it down and let it rest 10 minutes. 

Put the dough on a well floured counter and knead a couple times. Divide into 4 equal portions. 
Roll each piece into a rectangle. Starting on the long side, roll tightly and place the log with the seam side down on a baking sheet lined with parchment or silicone mat. Repeat for the other 3 pieces of dough. Use 2 baking sheets- 2 loaves per sheet.

Cover with damp cloth and let rise again until double. 

Preheat oven to 375.

Just before baking, score the tops of the loaves with a very sharp knife. Do not cut too deep or you will deflate the loaf.

Baking option 1: Put the sheets in the hot oven, and immediately toss a couple ice cubes into the bottom of your oven and quickly close the door. The steam is needed to help form the crust.

Baking option 2: Bake one sheet at a time, placing on the top rack. On the bottom rack place an empty baking sheet and put the ice cubes on it. Repeat for the 2nd pan with the other 2 loaves.

Bake 15-20 minutes, until golden brown. Brush the top with olive oil or my vegan butter (p3 only) if you like. Let cool before slicing. 

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