Navette Marseillaise

Ingredients

• 500 gflour
• 350 mlwater
• 10 gsalt
• 7 gdry yeast

Method

1. In a large mixing bowl, combine 500 g of flour and 10 g of salt. In a separate small bowl, dissolve 7 g of dry yeast in 350 ml of lukewarm water. Allow the yeast to activate for about 5 minutes until it becomes frothy. This ensures the yeast is alive and will help the dough rise properly.
2. Pour the activated yeast mixture into the flour and salt. Using your hands or a wooden spoon, mix the ingredients until a shaggy dough forms. Transfer the dough onto a lightly floured surface and knead it for about 10 minutes. The dough should become smooth and elastic, indicating that the gluten has developed sufficiently.
3. Place the kneaded dough back into the mixing bowl and cover it with a damp cloth or plastic wrap. Allow it to rise in a warm, draft-free area until it has visibly doubled in volume. This should take about 1 to 2 hours, depending on the ambient temperature.
4. Once the dough has risen, gently deflate it by pressing down with your hands. Transfer it to a floured surface and shape it into a loaf. Use confident hands to create the classic slashes or folds, which will help the bread expand evenly as it bakes.
5. Preheat your oven to 220°C (428°F) and place a baking stone or tray inside to heat up. Once preheated, carefully transfer the shaped loaf onto the hot stone or tray. Bake for about 25 to 30 minutes, or until the crust is deeply colored and the loaf sounds hollow when tapped on the bottom.
6. Remove the bread from the oven and place it on a cooling rack. Allow it to cool for at least 15 minutes so the interior finishes setting. Slice or serve warm with butter, cheese, or soup, enjoying it as the French do at their tables.