French Bread

1 tsp. Sea Salt

1 tsp. active dry yeast

3 cups White Spelt Flour

3/4 cup water (+more, as needed)

Add sea salt and active dry yeast to the flour. Mix well. Add water slowly and when dough forms into a ball easily, cleaning sides of bowl, knead for awhile longer until it’s very pliable and conditioned, not tacky or too dry. Add water or flour by Tablespoon as needed.

Slowly add water while mixing with spoon or in bread machine or stand mixer, once all water is added, depending on dough consistency, add more water or flour a Tablespoon at a time until dough is pulling away from bowl edge and not sticky, but pliable and can form a ball.

Let rise an hour, then punch down. Allow to rise again until doubled.

Punch down, allow to rest for 10 minutes, then form into two pieces, roll into long ropes and put onto parchment paper lined cookie sheet, allow to double in size, then slash across several times down each baguette with a sharp knife.

Bake in 350F oven for 25 minutes, or until lightly browned and sounds hollow when tapped on bottom.

For crispy crust, while pre-heating oven put an oven-able container of hot water on the bottom of the oven. In a fast motion get the cookie sheet into the oven when it’s to 350F and quickly close the door.