Preparation

1. 1) In a pot, take 4 cups of flour. Add 1 sachet of instant, active, yeast. (Alternately use dry yeast pre-treated, or wet yeast)
2. Slowly add water.
3. 2) Knead for 5 minutes. While kneading, slowly add the remaining flour.
4. 3) Add only enough water till dough is slightly sticky and elastic.
5. 4) Once dough can be kneaded into a ball. Transfer to a bowl and lightly apply Olive Oil to i t, so the dough does not stick to the bowl.
6. 5) Cover the dough with a wet towel and leave for 1-2 hours, till the dough rises to twice its original size. (Note some yeasts may take 3-4 hours for dough to rise). This is the first fermentation of the bread.
7. 6) Gently, poke the dough, so the air is released. Divide the dough into 2 balls of equal size.
8. 7) Transfer to a lightly floured surface and make 2 elongated shapes, little less than the length of your pan and 2.5 inches in width.
9. 8) Transfer to your pan (baguette pan or a flat pan).
10. 9) Cover with the wet towel and leave for 1.5-2 hours, till the elongated loafs rise to 2-2.5 times its original size.
11. 10) Meanwhile pre-heat the oven to 230C.
12. 11) Once the loaves has risen, gently make 5-6 diagonal cuts across the top of the loaves.
13. 12) Brush lightly with ice-cold water.
14. 13) Reduce oven temperature to 200C and put the loaves in for baking. Also add a pan of water in the oven.
15. 14) Bake for 20-30 mins till the loaves are golden brown. (The loaves should have a hollow sound when you tap them after they are removed from the oven).
16. 15) Serve warm with the topping of your choice or eat plain like the French folks !
17. 16) Variations - Can replace some of the white flour by wheat flour. Add fresh herbs to loaves if desired.