Very Best French Bread

Combine 3 1/4 cups flour, 1 cup and 2 tablespoons water, yeast, 1/2 teaspoon sugar, and 3/4 teaspoon shortening together in a heavy duty stand mixer using the paddle at first and then switching to the dough hook. Mix at high speed for 5 minutes, and then put the dough in a large greased bowl turning to grease the top, cover, and put in a warm place to rise for 4 hours. This step allows the yeast and the flour plenty of time to do their magic and develop a wonderful flavor.

In the same mixer with a paddle attachment, combine remaining 2 1/4 cups flour, remaining 3/4 cup water, salt, remaining 4 teaspoons sugar, and remaining 1 tablespoon shortening and mix well. Now add the dough that has been rising and, with the dough hook, beat at high speed for 10 minutes. The dough should very soft and pliable.

Form dough into loaves. For this amount, I make 3 medium size loaves. You can shape them any way you like, either the traditional French look or a round loaf. Using a very sharp knife, make some slashes on the top of the loaves which helps them rise better.

Put loaves on baking sheets in a 425ºF oven with a pan of water on the bottom rack to create steam for a better crust. Bake for 25–30 minutes or until you hear a hollow sound when you tap on the bottom of the loaf. Cool on a wire rack.