The following is how I make French style breads from a basic recipe.
Depending on the size and quantity of dough used, you can produce:
The only variation occurs between the first and second rise, where the dough is (maybe) divided and shaped
So Let's start making the dough.
My basic ingredients are:
1) All-purpose Flour, preferably one free of preservatives. 1.5 lb. - 680 grams
2) Water - 2 1/8 cups - 17 oz - 500 cc
3) Yeast - 2 Tsp - 10 cc
4) Salt - 2 Tsp - 10 cc, (You can add more for taste if you prefer salty)
Note #1: Adjust water if you live in a very dry or very damp locale.
Note #2: I wrote a short instructable on why it's preferable to weigh flour than to measure it by volume (as in cups). It can be found here: