After that, knead the dough for about 10 minutes, until it becomes smooth and elastic.
Soon after, place the dough in a glass bowl greased with oil, cover with plastic wrap or a clean cloth, and let it rest in a warm place for about 1 hour, or until it doubles in size.
Then, divide the dough into 4 equal parts.
Afterward, shape each portion into a French bread loaf, elongating and rounding the edges.
Lastly, place the loaves on an oiled baking sheet, cover them again with plastic wrap or a clean cloth, and let them rise for another 30 minutes.
To finish, preheat the oven to 392 °F (200 °C) and bake the bread for about 20–25 minutes, until golden and firm.
Finally, remove from the oven and let them cool on a rack before serving.
Tips:
Use high-quality all-purpose flour for a lighter texture.
Keep the water warm to help activate the yeast properly.
Avoid over-kneading the dough to prevent it from becoming too hard.
Let the bread cool completely before storing.
