French Bread

This makes a very credible loaf of French bread. The use of pre-fermented dough gives it extra complexity and deeper caramelization, and if you're careful you can make a baguette that rivals the product of a decent French bakery.

I was happy with this recipe until I tried making baguettes with Peter's Pain a l'Ancienne method of knead-free overnight refrigerator fermentation. Those baguettes are such a step above in terms of flavour that I have not made these ones in a long while.