French Bread

1. Stir the dried yeast and sugar into the water and leave until yeast has completely dissolved and mixture is frothy about 10 mins in a warm place or blend the fresh yeast with the water. Crush the ascorbic acid tablet and stir into the yeast liquid.

2. Mix the flour and salt in a large mixing bowl. Add the yeast liquid to the flour all at once and mix to a soft dough.

3. Turn onto a lightly floured surface and knead by folding the dough towards you and then pushing down away from you. Give the dough a quarter turn and repeat the procedure, gradually developing a rocking rhythm. Continue kneading until the dough is firm and no longer sticky - this takes about 10 mins.

4. Place dough in a greased polythene bag and leave to rise for 20 mins in a warm place.

5. Divide dough into 2, and gently roll each piece into an oblong approx 41 cm long.

6. Gently roll up the dough swiss-roll fashion and place on a lightly floured baking sheet.

7. Make 5 diagonal slashes 6 cm apart along the length of the loaf.

8. Brush with salt water. Leave the dough uncovered in a warm place for 1 1/2 to 1 3/4 hours.

9. Bake in a hot oven 220°C (425°F) gas mark 7 with a bowl of water at the bottom of the oven.

10. After 15 mins remove the bowl of water and bake until the loaves are very crisp and well-browned (about 15-20 mins).

The shaped dough is proved uncovered so that the surface dries out and a very crisp crust is obtained. This can only be done when the volume of dough is as small as in this case, otherwise the bread splits open on baking.