But decided, once the dough was formed, I'd just go ahead and make a big old loaf of French bread. It's cooling on a wire rack while I'm pacing around in front of it, waiting for it to cool a bit more.

Greatness. Words can't describe the aroma of baking yeast bread.

That aroma is one of the tings I love about touring breweries....free samples is another....

Please share your recipe

Dalee7892, here 'tis:

1 teaspoon active yeast
1 teaspoon sugar
1 1/2 cups warm water
4-4 1/2 cups AP flour
2 1/2 teaspoons salt

In a large bowl, sprinkle the yeast and sugar over the warm water and let it stand until foamy, about 5 minutes
Stir in two cups of flour until well combined.
Stir in the salt and 2 more cups of flour and mix until it forms a stiff dough
Turn the dough onto a lightly floured surface and knead for about 8 minutes, or until smooth and elastic
Add flour as needed to keep it from sticking
Transfer the dough to a deep bowl that you've lightly oiled, turning the dough to cover completely
Cover the bowl with plastic wrap and let it rise, in a warm place, until it doubles in bulk; about 1 1/2 hours, depending upon room temperature
Preheat oven to 400 degrees
Punch down dough and form into a long, 16-18 inch loaf, place on a large, lightly greased baking sheet
Allow it to rise, uncovered, for about another half hour
Brush the dough with cool tap water and then make 3-4 diagonal slashes across the top
Bake bread in the middle of the oven for 30 minutes, until golden brown and the internal temperature reaches at least 190 degrees
Transfer to a wire rack to cool

Thanks for the recipe

Reminds me of when we lived in Spain, we would see someone on a bicycle with fresh loaves of bread strapped on the rear rack. No paper nothing just the fresh loaf of bread and bungee cords.

The same thing in Italy, France and Greece. Definitely "bread-based" folks, particularly out in the country just a bit. Folks could tell which baker made the loaves by the unique markings he would make on them before sending them out or setting them out in the shop.

Yepper to Bofem