French bread

Combine the flour, instant yeast, salt and sugar and mix the dry ingredients. Active dry yeast would need blooming in water first.

Add warm water and about a tablespoon of olive oil; knead with the dough hook about 4 to 5 minutes.

The dough should be tacky but not sticky, not wet like a batter.

Put the dough in an oiled bowl without turning it, cover with plastic wrap and let rise in a warm, draught-free spot until doubled or a little more, one to two hours.

Flour the board; line a baking sheet with parchment and sprinkle cornmeal on it.

Cut the dough in half without deflating it much and shape each half into a log; place on the sheet.

Score the loaves with a sharp knife, cover with a lint-free towel and let rest about 45 minutes.

Preheat the oven to 350. Brush the loaves with whisked egg white for colour and to hold the toppings; sprinkle with cornmeal and sesame seeds.

Bake at 350F; said as "about 20 minutes" (5:35, 6:22), and "they were in the oven 25 minutes" (6:43). Let cool before cutting.

Variation: make one big loaf instead of two; bake until the inside temperature reaches 205, otherwise it is gummy.