French Bread - New Boulangerie

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	Ingredient	Quantity
1.	Sponge (fermented)	1 batch
2.	Wheat Gluten	1 ounce
3.	All Purpose Flour	12 ounces
4.	Salt	16 grams

Process	Instructions
1. Sponge	Prepare the sponge as directed.
2. Dough	Add the gluten and the balance of the flour and mix using the dough hook attachment. Slow speed ½ minute, then mix on medium until the bottom of the bowl cleans up good. Mix two additional minutes and gradually add the salt. Mix two more minutes on medium speed.
3. Ferment	Temperature should be around 90°(F) Keep in a warm place for about 30 minutes. Covered.
4. Divide	Toss out onto a floured board. Divide 1½ - 2 ounces for small hard rolls. 15 ounces for large bastards or sub rolls. Pre-shape and cover to rest for 10 minutes
5. Shaping	Flatten, to de-gas the dough pieces and shape them as desired, folding and pounding, de-gassing the dough. Shape final length and place seam side down on a baking screen.
6. Proofing	Keep in a warm, preferably moist place, for about an hour until the finish size is achieved.
7. Scoring	Using a sharp razor type blade carefully cut the top of each piece to allow for steam expansion.
8. Baking	Bake in a hot oven 400°(F) to start, reducing temperature so to bake throughout. 30-40 minutes. Internal temperature must exceed 200°(F)
9. Cooling	Cool immediate to a screen, Ventilate with a small fan if possible, cooling should happen fast to promote crusty cracking effect on the crusts surface.
Additional Comments:

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