Once you get the temp down, it's almost to the minute.
Experience will let you smell when it's done. It's a thing.
Keep making it. You'll never go back to store "bread" now.
Try it toasted too.
Please try this one next http://everydayfoodstorage.net/2009/03/30/make-your-own-french-bread/food-storage-recipes
French Bread 3-4 Loaves
2 T. yeast
2 1/2 c. warm water
7 c. flour
2 T. sugar
1 T. salt (remember this is for 3-4 loaves…so it’s not really alot)
Dissolve yeast in water. Then add sugar, salt and 2 c. flour. Beat.
Add rest of flour and knead on floured board (or in standing kitchen mixer) for about 5 minutes.
Let rise about 30-45 minutes. Grease 1-2 cookie sheets and sprinkle lightly with corn meal.
Punch down bread and knead one minute. Divide into thirds or fourths. Let rest 10 minutes.
Roll each piece into ropes as long as the cookie sheet.
Place on cookie sheet being sure there is ample space between each rope or loaf.
Make several evenly spaced shallow cuts diagonally in the top of each loaf; brush with water or egg wash, then brush again and sprinkle with sesame seeds.
Let raise until double (about 30 minutes).
Place pan of hot water on lower shelf of oven.
Bake at 450 for 10 minutes and then reduce heat to 350 for 20-30 minutes or until bread gives a hollow sound when tapped.
Remove from pans and cool and wrap in plastic bags.
NOTE: This is EXTREMELY delicious warm and the next day but after that it starts to dry out and isn’t very tasty.