Gros Pain (Big Bread) - Jacques Pepin's French Country Loaf

Step 1: Put the flour, salt, yeast and water in the bowl of a stand mixer with a dough hook and beat, on medium speed, for 2-3 minutes until a smooth, elastic dough forms(the dough will be very soft, slightly sticky).

Step 2: Transfer the dough to a large bowl and cover with plastic wrap-let rise until doubled and bubbly-about 3 hours.

Step 3: Break down the dough by bringing the outer edges to the center-pressing down to release the air inside-gently knead in 2 Tb of additional flour until the flour is fully incorporated-grease a bowl and place the dough into the bowl, cover with plastic wrap and let it rise for 2 hours more, or until doubled.

Step 4: Preheat an oven to 425F.

Step 5: Line a baking pan with a silpat and sprinkle cornmeal on top.

Step 6: Invert the bowl of dough onto the pan so that the dough ball slides out.

Step 7: Sprinkle the top of the dough with 1 Tb flour and cut several slits across both ways.

Step 8: Place the dough in the oven and using a spray bottle of water, spray into the oven a few times then close the door-spray the water again after 5 minutes.

Step 9: Bake the loaf 15 minutes longer then reduce the heat to 400F-Bake for 45 minutes to 1 hour or until the bread is brown.

Step 10: Let cool on a rack for at least 3 hours.